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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


  • 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


  • 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

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Lettuce Lady User ID: 8924869 253562
Reviewed Sep. 2, 2016

"I own a b and b, and when my guests have special diets, I try to make something nice for them. These were for a guest who is vegan but eats eggs and does not like to use any refined sugar. I made them with no sugar, added a diced apple, and a bit of almond meal instead of some of the flour, and she loved them! They were not, of course, very sweet for tastes that are accustomed to sugar but they were very good- the orange juice is sweet. I had one and think they are very good. Now I will make some for my mother.

Other changes to the recipe were a half cup of whole wheat flour instead of a half cup of the all purpose, using dried cranberries, adding the zest of one orange, using partly pecans and part walnuts, and a half teaspoon of baking soda to utilize the acidity of the orange juice as a leavening. All othre ingredients were the same.
I baked them on 350 by mistake, no problem, for a little longer. Used only 9 muffin cups for bigger muffins."

Pmcmag User ID: 7696709 247202
Reviewed Apr. 17, 2016

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

louiesmama User ID: 8358173 244942
Reviewed Mar. 5, 2016

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

kinseyparm User ID: 7745491 242214
Reviewed Jan. 21, 2016

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

manga User ID: 4211076 238734
Reviewed Dec. 4, 2015

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

Twich User ID: 4266391 238159
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."

235gbt User ID: 8485749 237326
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!"

NancyStillman User ID: 6381604 16951
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,"

lmmf73 User ID: 2988177 70485
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."

tasteofhomefan User ID: 2512156 40935
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!"

meanmommy66 User ID: 1155871 37473
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."

madhuram User ID: 4724550 16920
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."

stravnikoff User ID: 2244781 42385
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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