Quick Cranberry Nut Muffins Recipe

5 1 1
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Quick Cranberry Nut Muffins Recipe

Read Reviews
5 1 1
Publisher Photo
“One of my favorite recipes to make with my granddaugther, Sarah, is Cranberry Nut Muffins. Sarah pours in the ingredients and helps stir. Her eyes light up when I tell her she can take some of these lovely sweet-tart muffins home to share with her family,” says Claire Olson of Saginaw, Minnesota. Their baking sessions and muffins are always a hit—since both are seasoned with love!
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup orange juice
  • 1/2 cup milk
  • 1/3 cup butter, melted
  • 1 egg, beaten
  • 1-1/2 cups fresh or frozen cranberries, halved
  • 1/2 cup chopped pecans
  • 2 tablespoons grated orange peel

Directions

In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the orange juice, milk, butter and egg; stir into dry ingredients just until moistened. Fold in cranberries, pecans and orange peel. Fill greased or paper-lined muffin cups three-fourths full.
Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: about 1 dozen.
Originally published as Cranberry Nut Muffins in Taste of Home December/January 2001, p14

Nutritional Facts

1 each: 243 calories, 10g fat (4g saturated fat), 33mg cholesterol, 310mg sodium, 37g carbohydrate (19g sugars, 2g fiber), 4g protein.

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup orange juice
  • 1/2 cup milk
  • 1/3 cup butter, melted
  • 1 egg, beaten
  • 1-1/2 cups fresh or frozen cranberries, halved
  • 1/2 cup chopped pecans
  • 2 tablespoons grated orange peel
  1. In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the orange juice, milk, butter and egg; stir into dry ingredients just until moistened. Fold in cranberries, pecans and orange peel. Fill greased or paper-lined muffin cups three-fourths full.
  2. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: about 1 dozen.
Originally published as Cranberry Nut Muffins in Taste of Home December/January 2001, p14

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l2bake User ID: 2030987 75787
Reviewed Jan. 30, 2009

"My family loves these muffins! The flavor is wonderful the next day."

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