Cranberry Walnut Muffins

Cranberry Walnut Muffins

What sounds better for a weekend breakfast than warm muffins, fresh from the oven?  Cranberry walnut muffins, fresh from the oven.  I just relish this time of year when it’s cool in the mornings and it feels and smells so good to have the oven on.  These muffins come together pretty quickly, providing you soak the dried cranberries the night before.  I’m going to go out on a limb here and proclaim them to be healthy since they have whole wheat flour, fruit, nuts, eggs, and yogurt in them!  Not to mention the fact they are full-on delicious.  

How to make cranberry walnut muffins:

Soak the dried cranberries for at least an hour or up to 12 hours.  Strain the cranberries and set aside.

Preheat the oven to 350 degrees and spray muffin tins with nonstick spray.  You can use cupcake liners if you’d like but these muffins pop right out when you use the spray.

In a large bowl, whisk together the flours, baking powder, cinnamon, salt, and baking soda.

Gently stir in the cranberries.  Set aside.

Gently stir cranberries into dry ingredients

In a medium bowl, whisk together brown sugar, butter, yogurt, sour cream, and eggs.

Slowly fold the wet mixture into the dry.

Mix gently but thoroughly and then fold in walnuts.

Fold walnuts into batter

Add the batter evenly to all the muffin tins and bake at 350 for 20-22 minutes.

Divide batter evenly in muffin tin.

Let the muffins cool for about 5-10 minutes before moving them to a wire rack.

These muffins will stay fresh in an airtight container for up to 3 days. You can also individually wrap them and freeze them for up to 3 months. I take them out of the freezer and warm them in the microwave for about 40 seconds and they are perfect!

Other muffin recipes you might enjoy are my lemon poppyseed muffins

Print

Cranberry Walnut Muffins

Delicious Cranberry Walnut Muffins

  • Author: Kathleen
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Bakery
  • Method: Bake
  • Cuisine: American
Scale

Ingredients

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/2 cup dried cranberries, soaked at least 1 hour
3/4 cup brown sugar
1 stick butter, melted
1/2 cup vanilla yogurt
1/2 cup sour cream
2 large eggs
1/2 cup chopped walnuts

Instructions

Soak cranberries for 1 hour or overnight.
Strain water off cranberries.
Preheat oven to 350 degrees.
In a large bowl, whisk together flours, baking powder, cinnamon, salt, and baking soda.
Stir cranberries into the mixture and set aside.
In a medium bowl, whisk together brown sugar, butter, yogurt, sour cream, and eggs.
Slowly fold wet mixture into dry.
Mix thoroughly and add walnuts.
Pour batter evenly into muffin tins.
Bake at 350 for 20-22 minutes.
Muffins are ready when a toothpick inserted into the center comes out clean.
Let cool for 5 minutes in muffin pan and then remove to cooling rack.

 

Nutrition

  • Serving Size: 1 muffin

Keywords: Baking, Muffins, Breakfast, Thanksgiving, Cranberry

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