Cranberry Nut Muffins Recipe

4.5 16 16
Cranberry Nut Muffins Recipe
Cranberry Nut Muffins Recipe photo by Taste of Home
Publisher Photo

Cranberry Nut Muffins Recipe

Read Reviews
4.5 16 16
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 2 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. Yield: 1 dozen.
Originally published as Cranberry Nut Muffins in Reminisce November/December 1993, p49

Nutritional Facts

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

  • 2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 2 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.
Originally published as Cranberry Nut Muffins in Reminisce November/December 1993, p49

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Reviews forCranberry Nut Muffins

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dozer77 User ID: 5241414 282333
Reviewed Jan. 19, 2018

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

MY REVIEW
Flenner User ID: 2160342 279403
Reviewed Dec. 16, 2017

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

MY REVIEW
Sarah User ID: 9343713 278606
Reviewed 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!"

MY REVIEW
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."

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

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

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

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

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

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

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