Full of tangy craisins and crunchy walnuts, these Cranberry Walnut Muffins are the perfect Fall breakfast. Enjoy these muffins on a crisp Fall morning with a hot cup of coffee!
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When the air starts to cool off, it's time to break out all the cranberry recipes! The cranberry nut muffins are the perfect breakfast to enjoy on a busy morning, when you don't want to turn on the stove but want a breakfast that will keep you full.
If you love to make easy muffins, make sure you check out all these amazing muffin recipes!
- Blueberry Lemon Muffins
- Pumpkin Oatmeal Muffins
- Sourdough Corn Muffins
- Apple Streusel Sourdough Muffins
- Sourdough Chocolate Chip Muffins
Jump to:
Why You'll Love These Muffins
- These muffins are a great make ahead breakfast! Bake up a big batch on Sunday and then enjoy them throughout the week. Pop one in the oven to heat it through and slather with butter. A delicious grab and go breakfast on busy mornings!
- They are full of Fall flavors! This is the perfect breakfast to eat at a Fall themed party, or simply throughout Autumn when you need a comforting breakfast.
- This is a simple recipe to make! These beautiful muffins are made by hand, so you don't have to break out the electric mixer to make these.
Ingredients In Cranberry Walnut Muffins
- 2 cups of all purpose flour. Use a combination of whole wheat flour and white flour for a heartier muffin.
- Baking powder and baking soda. These leavening agents are important in order to have your end result be a muffin with a beautiful high muffin top!
- 1 stick of butter, melted. Vegetable oil or coconut oil can be used.
- Granulated sugar, to sweeten the muffins.
- Brown Sugar. This is an optional ingredient.
- A cup of buttermilk.
- 2 large eggs.
- Walnuts. Chopped into small pieces.
- Dried Cranberries. Use your favorite brand.
How To Make Homemade Buttermilk
Buttermilk can be hard to find in grocery stores if you aren't used to buying it. Did you know it is super easy to make at home!
To make buttermilk, pour 1 cup of milk into a liquid measuring cup. Add one tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes. The acid from the vinegar or lemon juice will start to curdle the milk and create buttermilk.
Equipment To Gather
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Whisk
- Ice Cream Scoop
- Muffin Liners
- Standard Muffin Tin
How To Make Cranberry Walnut Muffins
Preheat the oven to 400 degrees.
Chop the walnuts into small pieces. Place them in a separate bowl and set that aside.
In a medium bowl, combine flour, baking soda, cinnamon, and baking powder. Mix the flour mixture together to combine and set that aside.
In a large mixing bowl, add the sugar and melted butter. Add the eggs, and buttermilk. Mix well to combine.
Add the dry ingredients to the wet ingredients and mix until just combined. The batter will not be smooth, it’s ok if there are a few lumps.
Pour the chopped walnuts and the dried cranberries to the batter. Fold them in until just combined.
Line a muffin pan with the paper liners. Scoop equal amounts of batter into the muffin tins. Sprinkle a teaspoon of brown sugar on top of the muffins before baking.
Set the baking time to 22 minutes or until a toothpick is inserted and comes out clean.
Allow the muffins to cool slightly on a wire rack and serve.
Step By Step Photos
Tips and Tricks
- Use a measuring cup or an ice cream scoop to evenly scoop the muffin batter into the cupcake liners.
- Want to reduce waste? Use reusable muffin cups instead of disposable muffin cups. Kids will love the bright colors of these muffins!
- Depending on your oven and the oven temperature, the muffins might take up to 25 minutes to cook. When a toothpick is inserted into the center of the muffin and comes out clean, the muffin is done.
Variations
- Make this into a loaf! Instead of scooping the batter into a muffin tray, pour batter or spoon batter into a greased loaf pan. Bake for 45-50 minutes until a toothpick is inserted and comes out clean.
- Make them cranberry orange muffins! Just like these sourdough cranberry orange muffins, add a tablespoon of orange zest and ½ cup of orange juice to the batter. This will give the muffins a delicious orange flavor!
Questions About Cranberry Walnut Muffins
Yes! Fresh cranberries can be hard to find in the grocery store year-round, but if you can find them, use them! You can also use frozen cranberries instead of fresh. The tartness of the cranberries will add a delicious bite to these fluffy muffins! Just like in cinnamon hot cross buns, craisins are so delicious!
If you do not have buttermilk or cannot make your own, use ½ cup of sour cream ad ½ cup of milk. You can also substitute the sour cream for Greek yogurt.
Yes! These muffins freeze beautifully! Once the muffins are cooled, place the muffins in an airtight container or a freezer bag. Freeze for up to 3 months. To defrost, place the muffins on the counter and let them come to room temperature. Do not store muffins in the refrigerator as that will make them go stale quickly.
Other Recipes To Try!
Did you love this Easy Cranberry Walnut Muffins Recipe? If you did, don't forget to tag me on social media on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious recipes!
More Delicious Breakfast Recipes
📖 Recipe
Easy Cranberry Walnut Muffins Recipe
Equipment
Ingredients
- 2 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 2 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- ½ cup Butter Melted
- 1 cup Sugar
- 1 cup Buttermilk
- 2 Eggs
- 1 cup Walnuts Chopped
- 1 cup Dried Cranberries
- ½ cup Brown Sugar Optional
Instructions
- Preheat the oven to 400 degrees.
- Chop the walnuts into small pieces. Place them in a separate bowl and set that aside.
- In a medium bowl, combine flour, baking soda, cinnamon, and baking powder. Mix the flour mixture together to combine and set that aside.
- In a large mixing bowl, add the sugar and melted butter. Add the eggs, and buttermilk. Mix well to combine.
- Add the dry ingredients to the wet ingredients and mix until just combined. The batter will not be smooth, it’s ok if there are a few lumps.
- Pour the chopped walnuts and the dried cranberries to the batter. Fold them in until just combined.
- Line a muffin pan with the paper liners. Scoop equal amounts of batter into the muffin tins. Sprinkle a teaspoon of brown sugar on top of the muffins before baking.
- Set the baking time to 22 minutes and bake until the tops are golden brown or until a toothpick is inserted and comes out clean.
- Allow the muffins to cool slightly on a wire rack and serve.
Notes
- Use a measuring cup or an ice cream scoop to evenly scoop the muffin batter into the cupcake liners.
- Want to reduce waste? Use reusable muffin cups instead of disposable muffin cups. Kids will love the bright colors of these muffins!
- Depending on your oven and the oven temperature, the muffins might take up to 25 minutes to cook. When a toothpick is inserted into the center of the muffin and comes out clean, the muffin is done.
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