Muffins have been a staple in my kitchen for decades, and I have made more batches than I can count. The Cranberry Nut Muffins bake up tender with just the right amount of tart cranberries and crunchy nuts.
They are perfect for a quick, easy breakfast or for tossing into lunch boxes for an afternoon snack.
At a Glance: Ready in 25 minutes, from start to finish • Makes 9 large or 12 regular-sized muffins • Easy to make • No special equipment needed
Cranberry muffins
When my kids were growing up, I literally made 2-3 different batches of muffins every week. I loved making muffins because they were quick and easy, and my kids loved eating muffins. It was a win-win situation!
Although my muffin production has slowed down considerably (there are only two of us at home now), I still make them fairly regularly. Any extras get shared with my nephews, who just live down the hill from me.
These cranberry nut muffins were inspired by a bag of cranberries sitting in my refrigerator. I tend to buy several bags in the fall when they first appear in the stores. I was craving muffins, so I tossed these together with ingredients I already had on hand.
If you love cranberries as much as I do, you'll want to try out my cranberry orange muffins and my cranberry banana muffins.
Key ingredients
- Cranberries - Use fresh or frozen cranberries. If using frozen, don't thaw first. Chop frozen cranberries in a food processor to cut them into large bits.
- Nuts - I used walnuts, but pecans would also work. Not a fan of nuts? Feel free to leave them out.
- Greek Yogurt - Use a full-fat, not low-fat, plain Greek yogurt. Sour cream can also be used.
- Sugar - Granulated sugar is used in this recipe.
- Butter - I use regular salted butter.
- Eggs - Help provide structure for the muffins.
- Flour - Use regular, all-purpose flour.
Making cranberry muffins
- Combine flour, sugar, baking powder, baking soda, and salt together in a large bowl.
- In a separate bowl, beat eggs lightly, then add yogurt, melted butter, and vanilla.
- Combine wet mixture with the flour mixture.
- Stir just until combined, with a bit of flour still showing.
- Add chopped cranberries and nuts.
- Fold into batter, mixing any remaining dry ingredients into the batter.
- Scoop batter into a lightly greased or paper-lined muffin tin. For large muffins, use a #12 scoop. For slightly smaller muffins, use a #16 scoop.
- Bake in a preheated 400°F oven for 12- 18 minutes or until baked through.
- Remove muffins from the baking tin and cool on a baking rack.
Recipe tips
- Measure the flour using the fluff and scoop method to help avoid over-compacting the flour.
- Don't overmix the batter. Stir just until most of the dry ingredients have been incorporated. Then add the cranberries and nuts. Finish mixing everything together with a few folds.
- Use paper cupcake liners or lightly grease your muffin tin.
- Muffins are done when they are golden, and a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs. If there's batter, they need to cook longer.
- Cool muffins before storing in an airtight container.
- Muffins are best eaten within 2-3 days.
Frequently asked questions
Yes, either fresh or frozen cranberries can be used in these cranberry nut muffins. If using frozen cranberries, do not thaw first. Chop frozen cranberries in a food processor into small pieces.
Allow the muffins to fully cool, then place them in an airtight container and store at room temperature for 2-3 days.
Walnuts or pecans make a great addition to cranberry nut muffins.
Serving suggestions
These muffins are perfect by themselves as a grab-and-go breakfast, but they are also delicious added to a full breakfast. Some delicious options include:
- Over Easy Eggs
- Fruit Salad
- Homemade Granola with yogurt
More delicious recipes with cranberries
- Cranberry Bread - A delicious loaf of quick bread loaded with fresh cranberries.
- Cranberry Eggnog Coffee Cake - Serve for breakfast, brunch, or as a dessert. Made with eggnog added to the batter for delicious flavor.
- Cranberry Apple Crisp - An easy-to-make dessert with cranberries, apples, and a crumb topping.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious muffin recipes.
Cranberry Nut Muffins
Equipment
- Large Cookie Scoop #12 (#12 for 9 muffins or #16 for 12 muffins)
Ingredients
- 1½ cups flour
- ½ cup sugar
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup Greek yogurt (plain, not low fat)
- 6 tablespoons butter (salted butter, melted)
- 2 eggs
- 1 teaspoon vanilla
- 1 cup chopped cranberries
- 1 cup chopped walnuts
Instructions
- Preheat oven to 400°F.
- Combine flour, sugar, baking powder, baking soda, and salt together in a large bowl.1½ cups flour, ½ cup sugar, 2½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a separate bowl, beat eggs lightly, then add yogurt, melted butter, and vanilla.¾ cup Greek yogurt, 6 tablespoons butter, 2 eggs, 1 teaspoon vanilla
- Combine the wet mixture with the flour mixture. Stir just until combined, with a bit of flour still showing.
- Add chopped cranberries and nuts. Fold into batter, mixing any remaining dry ingredients into the batter.1 cup chopped cranberries, 1 cup chopped walnuts
- Scoop batter into a lightly greased or paper-lined muffin tin. For large muffins, use a #12 scoop. For slightly smaller muffins, use a #16 scoop.
- Bake in a preheated 400°F oven for 12- 18 minutes or until baked through.
- Remove muffins from the baking tin and cool on a baking rack.
Notes
- Measure the flour using the fluff and scoop method to help avoid over-compacting the flour.
- Don't overmix the batter. Stir just until most of the dry ingredients have been incorporated. Then add the cranberries and nuts. Finish mixing everything together with a few folds.
- Use paper cupcake liners or lightly grease your muffin tin.
- Muffins are done when they are golden, and a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs. If there's batter, they need to cook longer.
- Cool muffins before storing in an airtight container.
- Muffins are best eaten within 2-3 days.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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