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Cranberry Nut Muffins

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. + cooling
  • Makes
    1 dozen

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

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

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Reviews

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Average Rating:
  • Daren
    May 4, 2019

    Lacking in flavor. Looked at modifications others have done with vanilla, orange zest and spices. Will try again but based on this first attempt, going to look for another cranberry muffin recipe before I make this one again

  • Denine
    Jul 22, 2018

    The muffin is good but a little flour taste to it. I used frozen cranberries instead of fresh sine I made these in the summer. I also used walnuts instead of pecans. I will make these again just might change oil for butter or applesauce and possible cut the amount of flour or try it with whole wheat flour instead of all purpose flour.

  • dozer77
    Jan 19, 2018

    Really good muffin.I added half teaspoon of orange extract..It popped the flavor for us..This is a keeper.

  • Flenner
    Dec 16, 2017

    Very light and tasty, perfect, made them with no changes

  • Sarah
    Dec 2, 2017

    Yummmm! I liked the idea of using orange juice in a baked goods recipe, and you don't need any white sugar. I did make a few swaps, butter for the oil, fresh squeezed Oj and a teaspoon of orange zest, I added a hearty sprinkle of cinnamon to the flour, a half tsp of salt, and a quarter teaspoon each of vanilla & almond extracts. The WHOLE house smelled delicious, and even the kids loved them, who I normally can't get to eat anything baked unless it contains chocolate. Good stuff!

  • Lettuce Lady
    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
    Apr 17, 2016

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

  • louiesmama
    Mar 5, 2016

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

  • kinseyparm
    Jan 21, 2016

    Amazing muffins! With or without the nuts. Yum!

  • manga
    Dec 4, 2015

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