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Cranberry Nut Muffins Recipe

Cranberry Nut Muffins Recipe

These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I've tried many cranberry recipes for bread and muffins, but this remains my family's all-time favorite! —Flo Burtnett, Gage, Oklahoma
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:12 servings

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 2 large eggs
  • 2/3 cup orange juice
  • 1/3 cup vegetable oil
  • 1 cup cranberries, coarsely chopped
  • 1 cup chopped pecans

Directions

  • 1. In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full). Bake at 375° for 20 minutes or until golden brown. Remove from pan to cool on a wire rack. Yield: 1 dozen.

Nutritional Facts

1 each: 272 calories, 14g fat (2g saturated fat), 35mg cholesterol, 83mg sodium, 33g carbohydrate (16g sugars, 2g fiber), 4g protein

Reviews for Cranberry Nut Muffins

Sort By :
MY REVIEW
Reviewed Apr. 17, 2016

"Easy to make. I switched walnuts for pecans and loved them."

MY REVIEW
Reviewed Mar. 5, 2016

"Make them at least 1? a week. Everyone loves them!"

MY REVIEW
Reviewed Jan. 21, 2016

"Amazing muffins! With or without the nuts. Yum!"

MY REVIEW
Reviewed Dec. 4, 2015

"They were good but I don't think great. They were not very sweet. A nice muffin for breakfast."

MY REVIEW
Reviewed Nov. 26, 2015

"These were moist and delicious. I added some orange zest for additional flavor. I would have substituted applesauce for the oil if I had it, but will try that next time."

MY REVIEW
Reviewed Nov. 14, 2015

"I used dried cranberrys (I put the cranberrys in a coffee cup with water and zapped for 15 seconds - let them soak - so they swelled up) I ditched the muffin pan and used a loaf pan - turned out even better! next time I will use the mini loaf pans - so I can give the mini loafers away for Christmas gifts for my coworkers and clients!"

MY REVIEW
Reviewed Mar. 3, 2014

"Good muffins, have made several times . Sometimes use part whole wheat flour, oatmeal or bran for the white flour. Have also pureed a whole orange for the juice,"

MY REVIEW
Reviewed Oct. 19, 2013

"These were a little bit tasteless. They seem a little floury. Perhaps a bit of salt or would liven them up. I suspected, based on how the batter tasted that would be the case, so I added a tablespoon of orange zest - still to bland."

MY REVIEW
Reviewed Nov. 6, 2012

"This is a keeper. The flavors are good - I did use 1/3 cup melted butter instead of the vegetable oil. I've never seen a recipe yet that wasn't better with butter in it. The dough was a little more dense than I expected, so I used a small buttered piece of wax paper to level the dough in the muffin tins. If you're looking for the perfect Christmas morning muffin, this is it!"

MY REVIEW
Reviewed Oct. 4, 2011

"I finally made a great muffin! One to rival my favorite local coffee shop. The only thing I did different was to exchange walnuts for pecans and made them in larger muffin tins. They turned out icredible!! I have never been able to make a decent muffin until now."

MY REVIEW
Reviewed Dec. 27, 2009

"I made an eggless version of this using flax seed powder instead of eggs and it came out well. I will definitely try this recipe again but would slightly increase the quantity of sugar if baking it for others, especially those with a sweet tooth."

MY REVIEW
Reviewed Feb. 9, 2008

"These were great! I only had a 1/2 c of cranberries on hand so i added 3/4 chopped apple and they were magnificent."

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