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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
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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.
Jan St Onge says
Great, cant wait to make these muffins
Kathy Berget says
Yay! I think you'll really enjoy them. Keep me posted. 🙂