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!
In a medium bowl, combine flour, baking soda, cinnamon, and baking powder. Mix the flour mixture together to combine and set that aside.
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. Bake for 20-22 minutes or until a toothpick is inserted and it comes out clean.