Cranberry and Nut Muffins

"We love these muffins--especially for breakfast on the weekends! I found this recipe at cooks.com a while ago and have made these several times since for friends and family who stay with us."
 
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Ready In:
30mins
Ingredients:
12
Yields:
6-12 Muffins
Serves:
6-12
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ingredients

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directions

  • Preheat oven to 400°F.
  • Generously butter a (or spray with non-stick spray) 12 large or 16 medium muffins pan.
  • Combine chopped cranberries with 1/2 cup sugar.
  • Whisk or sift together (sifting will make for lighter muffins), flour, baking powder, salt, and 3 tablespoons sugar. Beat egg, add milk and beat well. Add melted butter or shortening. Stir quickly into dry ingredients, mixing well just until dry ingredients are moistened, some lumps will remain.
  • Stir in cranberries, chopped nuts, and orange peel (optional).
  • Bake at 400°F for 20 or 25 minutes.
  • Remove from oven; brush muffin tops with melted butter. Sprinkle with coarse sugar or cinnamon sugar, if desired.

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Reviews

  1. Very good recipe but had to add more milk as batter was very thick and stiff. Also, had to assume the extract was to be added with other liquids as it didn't say
     
  2. Great muffins!!! I made this as directed but didn't have the orange zest. I used almond extract, melted butter, and walnuts. I really enjoyed the tartness of the cranberries. I made 16 muffins but next time will make only 12 larger ones. Thanks for sharing! Made for PAC 2011.
     
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RECIPE SUBMITTED BY

I'm an ordained minister in the Christian Church (Disciples of Christ) who is taking a couple of years off from parish ministry to stay at home, write, and raise my twin toddler children. My wonderful husband works in publishing as a senior development editor. Our schedules are pretty hectic, so I'm always on the lookout for healthy, easy, and fast recipes--especially one pot meals.
 
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