Cranberry Walnut Muffins Recipes

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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

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 8



Cranberry Nut Muffins image

Steps:

  • preheat oven to 375°. 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 until golden brown, 20 minutes. Remove from pan to cool on a wire rack.

Nutrition Facts : Calories 272 calories, Fat 14g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 83mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.

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

HEALTHY CRANBERRY WALNUT MUFFINS

We love these, especially in the fall! Though they're good anytime -- I usually throw a few bags of fresh cranberries in the freezer during the fall, so we can enjoy them year-round. Warning, this makes a large batch of muffins, usually about 18 for me, so make sure you have enough muffin tins on hand.

Provided by Paramela

Categories     Quick Breads

Time 55m

Yield 18 muffins

Number Of Ingredients 12



Healthy Cranberry Walnut Muffins image

Steps:

  • Preheat the oven to 350°.
  • Mix the first six ingredients in a large mixing bowl.
  • Then mix the last six ingredients in a separate, smaller mixing bowl.
  • Add the wet ingredients to the dry and stir just until it's all moistened.
  • Grease muffin pans or insert liners.
  • Place a large spoonful of the mix in each muffin cup -- these don't rise very much, so I usually fill them about 3/4 to almost completely full.
  • Bake at 350° for about 35 minutes.

Nutrition Facts : Calories 141.3, Fat 4, SaturatedFat 0.8, Cholesterol 22.4, Sodium 164.3, Carbohydrate 23, Fiber 2.3, Sugar 7.2, Protein 4

3 cups rolled oats
3/4 cup flour
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups cranberries, chopped
1/2 cup walnuts, chopped
1 cup plain yogurt (I use fat-free)
1/2 cup applesauce (I use the no sugar added type)
1/2 cup brown sugar
2 eggs
1 teaspoon cinnamon
1/2 teaspoon vanilla

QUICK CRANBERRY NUT MUFFINS

"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!

Provided by Taste of Home

Time 30m

Yield about 1 dozen.

Number Of Ingredients 11



Quick Cranberry Nut Muffins image

Steps:

  • 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 zest. 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.

Nutrition Facts :

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

BANANA WALNUT CRANBERRY MUFFINS

Muffins that have a full range of flavor from the sweet bananas to tart cranberries and the crunch of the walnuts.

Provided by Mel Schwan

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 45m

Yield 16

Number Of Ingredients 16



Banana Walnut Cranberry Muffins image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
  • Combine 2 cups flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.
  • Combine white sugar, melted butter, and eggs in another bowl; whisk until smooth. Mix in bananas, cranberries, and 1/2 cup walnuts. Fold in flour mixture and mix until a lumpy batter forms.
  • Spoon batter into lined cups, filling each 3/4 full.
  • Mix brown sugar and 3 tablespoons flour in a small bowl. Cut in cubed butter with a pastry cutter or two knives until pea-sized crumbles form. Mix in 1/3 cup walnuts.
  • Sprinkle walnut crumble over batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 5 minutes.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 41.1 g, Cholesterol 42.3 mg, Fat 12.1 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 182.9 mg, Sugar 23.6 g

2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
1 cup white sugar
½ cup butter, melted
2 eggs
1 ½ cups mashed bananas
1 cup dried cranberries
½ cup chopped walnuts
¼ cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons butter, cut into 1/4-inch cubes
⅓ cup chopped walnuts

CRANBERRY WALNUT MUFFINS

This recipe is a healthy morning muffin or can be enjoyed any time of day. My friend combined two recipes to make this one and it's my favourite ever since. It yields 50 muffins total but dough can be stored in the fridge for a couple of days for later use.

Provided by Heike

Categories     Quick Breads

Time 45m

Yield 50 muffins

Number Of Ingredients 13



Cranberry Walnut Muffins image

Steps:

  • pour boiling water over bran and let sit.
  • mix flours, soda and salt in large bowl.
  • cream butter with sugar.
  • add eggs and buttermilk.
  • add to dry ingredients and bran.
  • add oats, nuts and cranberries.
  • mix well.
  • fill in greased muffin tins.
  • bake in batches.

Nutrition Facts : Calories 176.1, Fat 8, SaturatedFat 3, Cholesterol 27.5, Sodium 231.6, Carbohydrate 23.3, Fiber 2.7, Sugar 7.8, Protein 4.7

2 cups boiling water
2 cups natural bran
2 1/2 cups whole wheat flour
2 1/2 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon salt
1 cup butter
1 1/2 cups sugar
4 eggs
4 cups buttermilk
4 cups oatmeal
2 cups walnuts
2 cups cranberries

CRANBERRY, ORANGE, & WALNUT MUFFINS

These muffins, developed by cookbook author Maida Heatter, are packed with good foods that form a perfect combination of flavors for autumn and winter.

Provided by Lorraine of AZ

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 9



Cranberry, Orange, & Walnut Muffins image

Steps:

  • Preheat oven to 400 degrees F. arranging a rack in the center of the oven. Generously grease 12 muffin cups. Remove zest from the oranges. Mince the zest and measure out 1 tablespoon plus 1 teaspoon. Squeeze the juice from the oranges and reserve 2/3 cup.
  • In a medium bowl, toss together the cranberries, nuts and reserved orange zest. In a large bowl, combine the flour, baking powder and the 2/3 cup sugar and whisk together.
  • In a medium bowl, combine the reserved orange juice, melted butter and egg. Whisk until blended. Pour the liquid over the flour mixture and stir lightly 3 or 4 times with a rubber spatula, to combine. Add the cranberry-nut mixture and distribute evenly, using as few strokes as possible (the batter will not be perfectly smooth).
  • Quickly divide the batter among the prepared muffin cups. Sprinkle a pinch of the 1 teaspoon sugar over the top of each muffin. Bake 25 minutes in preheated oven or until golden. Let muffins rest in pan for about 2 minutes. Using a blunt knife, ease the muffins out onto a wire rack and let cool 15-20 minutes.

2 seedless oranges
1 cup cranberries, coarsely chopped
1 cup walnuts, chopped (about 4 ounces)
2 cups flour
1 tablespoon baking powder
2/3 cup sugar
1/3 cup butter, unsalted (melted and cooled)
1 egg
1 teaspoon sugar

GLUTEN-FREE CRANBERRY WALNUT MUFFINS

A delicious gluten-free muffin filled with dried cranberries, cinnamon, crunchy walnuts, and fragrant vanilla.

Provided by amdolinar

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 18

Number Of Ingredients 18



Gluten-Free Cranberry Walnut Muffins image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
  • Place milk and vinegar in a small bowl; stir and set soured milk aside.
  • Beat brown sugar, white sugar, and butter together in a bowl using an electric hand mixer or stand mixer until creamy and smooth. Add soured milk, eggs, egg yolk, and vanilla extract; beat until smooth, scraping down the sides of the bowl as needed.
  • Mix brown rice flour, white rice flour, flax seeds, baking powder, xanthan gum, cinnamon, and salt together in another bowl. Stir slowly into creamed butter mixture until just mixed. Stir in cranberries and walnuts.
  • Spoon batter into the prepared muffin cups, filling each about 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 33.8 g, Cholesterol 45.9 mg, Fat 9.9 g, Fiber 3.4 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 443.9 mg, Sugar 13.5 g

cooking spray
¼ cup milk, at room temperature
1 tablespoon white vinegar
½ cup brown sugar
¼ cup white sugar
½ cup butter, softened
2 eggs, at room temperature
1 egg yolk, at room temperature
1 tablespoon vanilla extract
1 ½ cups brown rice flour
1 cup white rice flour
½ cup ground flax seeds
4 tablespoons baking powder
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup dried cranberries
½ cup chopped walnuts

APPLE CRANBERRY WALNUT MUFFINS

These are so good, especially when they are warm! Butter is always delish on them, and recently I tried cream cheese on them, and was pleasantly surprised! Don't wait until winter to try these!

Provided by FLUFFSTER

Categories     Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 12



Apple Cranberry Walnut Muffins image

Steps:

  • Mix flour, baking soda, cinnamon and salt in a large bowl.
  • In a separate bowl, whisk eggs, sugar, oil, sour cream and vanilla until smooth.
  • Stir in apple, cranberries and walnuts.
  • Fold into dry ingredients.
  • Bake at 350°F, for 20 to 25 minutes.

Nutrition Facts : Calories 211.5, Fat 9.7, SaturatedFat 1.8, Cholesterol 37.4, Sodium 173.6, Carbohydrate 28.2, Fiber 1.3, Sugar 14.6, Protein 3.6

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon (or more)
1/4 teaspoon salt
2 eggs
3/4 cup dark brown sugar, firmly packed
1/4 cup vegetable oil
1/4 cup sour cream
1 teaspoon vanilla
3/4 cup apple, unpeeled and diced
3/4 cup cranberries
1/2 cup walnuts, chopped

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