Cranberry Nut Muffins

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Easy-to-make muffins with fresh cranberries and walnuts.

Course Muffins

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 302kcal

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.

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.