Delicious bakery-style Cranberry Nut Muffins are full of whole cranberries and crunchy nuts! This simple-to-make muffin recipe is always a favorite!
Cranberries – and nuts – add such a bright, juicy flavor to so many delicious baked treats during the fall and winter – especially during the holidays! And these Cranberry Nut Muffins most certainly showcase the best combination of these flavors! They are the perfect combination of tartness from cranberries and nuttiness with moist, buttery, sweetness from the bakery-style muffin.
This is such a simple and quick recipe. They have been in our family recipe box since I was a kid. Adults and kids will love them.
Cranberries are a great fruit to stock up on during the fall and winter months. Since they are in season, which means it’s so easy to find them at our grocery store. I normally buy fresh cranberries and use them for baking and making cranberry sauce.
There is just something wonderful about baking with fresh cranberries because they give add the perfect amount of tartness to muffins, and are not overly sweet. Also, once you bake with fresh cranberries, they become super juicy and result in delicious Cranberry Nut Muffins with lots of great texture.
Can I Use Dried Cranberries Instead of Fresh?
Yes! You may use dried cranberries instead of fresh ones if you wish.
If using dried cranberries instead of fresh, just use a lesser amount of them as specified in my recipe.
Can I Use Frozen Cranberries?
Absolutely, just use the same amount of frozen cranberries as fresh cranberries.
How Do You Prepare Fresh Cranberries for Baking?
For this recipe, I used fresh cranberries. So, to prepare fresh or frozen cranberries for baking and to avoid them from sinking to the bottom of your muffins as they bake, just toss the cranberries in some flour until they are coated. No need to do this with dried cranberries. Then, when instructed in the recipe, gently fold them into the muffin batter. The muffins will then have cranberries throughout.
How to Store Cranberry Nut Muffins
Once the muffins are cooled completely, simply store them underneath a cake dome for 3 to 4 days at room temperature.
These muffins come together quickly and are also easy to make ahead. This makes them perfect for easy entertaining if you have guests for the weekend or for serving at holiday brunches too!
Can These Muffins Be Frozen?
To serve, just remove them from the freezer and allow them to thaw completely. You can serve at room temperature or warm-up. I like to place them in a toaster oven for a couple of minutes.
Ingredients:
sugar
baking powder
salt
baking soda
orange juice or clementine juice
grated orange peel
Vegetable oil
Fresh or Frozen Cranberries ( I use whole cranberries)
nuts
Directions:
- Preheat the oven to 350ºF.
- Prepare muffin tins by placing muffin papers inside. If you are doing a photo shoot, leave the Barbie papers for personal use.
- Mix together flour, sugar, baking powder, salt, and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, oil, and egg. Mix until well blended. Stir in cranberries and nuts. Use an ice cream scooper and scoop batter into muffin papers.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Makes 18- 24 muffins, depending on size.
Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking
Be sure to follow me on Instagram and tag #mooreorlesscooking so I can see all the wonderful recipes that YOU make from this site! Check out my YOUTUBE with a free email subscription HERE
Follow Mooreorlesscooking on TWITTER | BLOGLOVIN
Cranberry Nut Muffins
Delicious bakery-style Cranberry Nut Muffins are full of whole cranberries and crunchy nuts! This simple-to-make muffin recipe is always a favorite!
Ingredients
- 2 cups flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup orange or clementine juice
- 1 tablespoon grated orange peel
- 2 tablespoons Vegetable oil
- 1 egg, well beaten
- 1 1/2 cups Fresh or Frozen Cranberries ( I use whole cranberries)
- 1/2 cup chopped nuts
Instructions
- Preheat the oven to 350ºF.
- Prepare muffin tins by placing muffin papers inside.
- Mix together flour, sugar, baking powder, salt, and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, oil, and egg.
- Mix until well blended. Stir in cranberries and nuts. Use an ice cream scooper and scoop batter into muffin papers.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes.
- Makes 18- 24 muffins, depending on size.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 112Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 8mgSodium 162mgCarbohydrates 20gFiber 1gSugar 11gProtein 2g
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no extra cost to you. Thank you for supporting Moore or Less Cooking!
Saucy
Friday 13th of January 2012
Delicious! I would be the person who tried to eat one of those bad boys hot from the oven and get a cranberry-singed lip! Thanks for the fair warning... like a legal disclaimer but friendlier! Thanks for stopping by my blog too! See you soon.
Lorraine @ Not Quite Nigella
Friday 13th of January 2012
I like how you used whole cranberries for that bursting effect which is so nice as part of a muffin or cake :)
Joan@chocolateandmore
Thursday 12th of January 2012
Nettie, those muffins look delish! Your town looks so inviting, Glad you got to enjoy some warm weather, when they say the weather is going to be wicked, you'd better have a weeks worth of supplies to hold you over at all times! Stay warm!
D @ The Shady Porch
Tuesday 10th of January 2012
Hi! I wanted to stop by after you made such a nice comment about my Chicken Noodle soup at my blog. I enjoyed reading your post(I love that you're still enjoying Christmas!!), and your pictures turned out great! The muffins look yummy...I love cranberries. I hope you'll share at my Wed. parties in 2012! https://theshadyporch.blogspot.com/
Moore or Less Cooking
Monday 9th of January 2012
Thanks Carrie sorry about the carbo sitch, these are super yummy!Nettie