Description
Cranberry Walnut Muffins are moist, golden, and full of tart cranberries and crunchy walnuts. Perfect for breakfast, brunch, or an on-the-go snack, these muffins balance sweet and nutty flavors for a comforting treat.
Ingredients
Scale
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup buttermilk*
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup fresh or dried cranberries
- ¾ cup walnuts, chopped and toasted
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease thoroughly.
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, and cinnamon.
- In a separate medium bowl, whisk melted butter, buttermilk, eggs, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and gently fold together with a spatula until just combined. Do not overmix.
- Fold in cranberries and toasted walnuts.
- Divide batter evenly among 12 muffin cups, filling them about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 16g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: cranberry walnut muffins, easy muffin recipe, breakfast muffin, cranberry muffins with walnuts, moist cranberry muffins