Best 7 Quick Cranberry Nut Muffins Recipes

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For those moments when you're craving a sweet treat but don't have a lot of time to spend in the kitchen, quick cranberry nut muffins are the perfect solution. Combining the tangy sweetness of cranberries with the nutty crunch of walnuts or pecans, these muffins are a delightful and nutritious snack or breakfast option. With a few simple pantry staples and a little bit of effort, you can have a batch of these delectable muffins ready to enjoy in under an hour. So gather your ingredients, preheat your oven, and get ready to indulge in the irresistible flavors of quick cranberry nut muffins.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY MUFFINS



Cranberry Muffins image

Use this scratch recipe to make zesty cranberry muffins with a slight citrus accent via orange zest and orange juice.

Provided by GINGER P

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Yield 12

Number Of Ingredients 9

1 ½ cups all-purpose flour
3 teaspoons baking powder
¼ teaspoon salt
¼ cup white sugar
¼ cup vegetable oil
1 egg, beaten
1 cup orange juice
1 tablespoon orange zest
1 ½ cups chopped cranberries

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan, or use paper liners.
  • Sift together flour, salt and baking powder. Set aside.
  • Beat oil and sugar together until light. Add egg and beat until smooth. Add orange juice and grated zest.
  • Add flour mixture and stir just until mixed. Fold in cranberries.
  • Fill greased muffin pans 2/3 full. Bake at 400 degrees F (200 degrees C) for 20-25 minutes.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 20.4 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 177 mg, Sugar 6.5 g

CRANBERRY NUT MUFFINS



Cranberry Nut Muffins image

Make and share this Cranberry Nut Muffins recipe from Food.com.

Provided by Gingerbear

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
1/2 cup orange juice
1/2 cup milk
1/3 cup butter or 1/3 cup margarine, softened
1 egg, beaten
1 1/2 cups fresh cranberries or 1 1/2 cups frozen cranberries, halved
1/2 cup chopped pecans
2 tablespoons orange zest

Steps:

  • In a mixing bowl, combine the flour, sugar, baking powder and salt.
  • In another bowl, combine the orange juice, milk, butter and egg; stir into dry ingredients just until moistened.
  • Fold in cranberries, pecans and orange peel.
  • Fill greased or paper-lined muffin cups three-fourths full.
  • Bake at 400 degrees for 18 to 20 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes before removing from pans to wire racks.

QUICK CRANBERRY NUT MUFFINS



Quick Cranberry Nut Muffins image

"One of my favorite recipes to make with my granddaugther, Sarah, is Cranberry Nut Muffins. Sarah pours in the ingredients and helps stir. Her eyes light up when I tell her she can take some of these lovely sweet-tart muffins home to share with her family," says Claire Olson of Saginaw, Minnesota. Their baking sessions and muffins are always a hit-since both are seasoned with love!

Provided by Taste of Home

Time 30m

Yield about 1 dozen.

Number Of Ingredients 11

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
1/2 cup orange juice
1/2 cup whole milk
1/3 cup butter, melted
1 large egg, beaten
1-1/2 cups fresh or frozen cranberries, halved
1/2 cup chopped pecans
2 tablespoons grated orange zest

Steps:

  • In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the orange juice, milk, butter and egg; stir into dry ingredients just until moistened. Fold in cranberries, pecans and orange zest. Fill greased or paper-lined muffin cups three-fourths full. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts :

CRANBERRY NUT MUFFINS



Cranberry Nut Muffins image

These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I've tried many cranberry recipes for bread and muffins, but this remains my family's all-time favorite! -Flo Burtnett, Gage, Oklahoma

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
3/4 cup packed brown sugar
2 teaspoons baking powder
2 large eggs
2/3 cup orange juice
1/3 cup vegetable oil
1 cup cranberries, coarsely chopped
1 cup chopped pecans

Steps:

  • preheat oven to 375°. In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full). Bake until golden brown, 20 minutes. Remove from pan to cool on a wire rack.

Nutrition Facts : Calories 272 calories, Fat 14g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 83mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.

CRANBERRY-NUT MUFFINS



Cranberry-Nut Muffins image

Categories     Bread     Mixer     Egg     Breakfast     Brunch     Bake     Vegetarian     Cranberry     Orange     Apple     Walnut     Summer     Sour Cream     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 11

2 large eggs
1/2 cup sugar
1/2 cup sweetened applesauce
1/2 cup sour cream
1 teaspoon (packed) grated orange peel
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dried cranberries
1/4 cup chopped walnuts

Steps:

  • Preheat oven to 375°F. Line 12 muffin cups with foil muffin liners. Using electric mixer, beat eggs and sugar in large bowl until thick and light, about 5 minutes. Add applesauce, sour cream and orange peel and beat until well blended. Stir flour, baking powder, baking soda and salt over mixture; beat until just blended. Stir in cranberries and walnuts. Divide batter among muffin liners.
  • Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack; cool.

CRANBERRY NUT MUFFINS



Cranberry Nut Muffins image

These are incredibly moist muffins with crunchy edges that add a great texture contrast. The fresh cranberries give bright bursts of flavour to the not-too-sweet nutty batter. These muffins are a favourite at "Pastries a Go Go" in Decatur. Recipe was printed in the Atlanta Journal-Constitution (May 2007). Notes: The trick to getting crunchy edges is to bake the muffins in a very hot oven (400°F). You will also get good, but cakier, results if you bake the muffins for 15-20 minutes in a 350°F oven.

Provided by blucoat

Categories     Quick Breads

Time 22m

Yield 18 muffins

Number Of Ingredients 11

6 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 extra-large egg
1 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup nonfat plain yogurt or 3/4 cup low-fat plain yogurt
1 cup coarsely chopped fresh cranberries or 1 cup frozen cranberries
1/2 cup chopped walnuts
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 400°F Grease and flour 18 muffin cups (or line with paper muffin cups).
  • In a medium bowl, cream together the butter and sugar until soft and fluffy. Beat in the egg. Re-sift the flour with the baking powder, baking soda and salt. Stir into the butter mixture, scraping down the sides of the bowl thoroughly. By hand stir in the yogurt, cranberries, walnuts and vanilla until just combined --- do not overmix.
  • Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Bake 12 to 15 minutes, until muffins are set and lightly browned on top.

Nutrition Facts : Calories 132.1, Fat 6.4, SaturatedFat 2.8, Cholesterol 24, Sodium 93.4, Carbohydrate 16.5, Fiber 0.7, Sugar 6.7, Protein 2.5

CRANBERRY CRUMB MUFFINS



Cranberry Crumb Muffins image

In these tender muffins, a crunchy topping adds nice textural contrast, and supertart cranberries keep the sweetness balanced. Fresh or frozen cranberries work well, but if using frozen cranberries, do not thaw them before they go into the batter. The batter may seem extra stiff from the cold berries, but it will bake up just fine. (They may need an extra minute or two in the oven.) Blueberries, raspberries, blackberries or a mix of the three would be lovely. If you use berries, you can expect some color streaking, but they will taste great. Chopped up in-season peaches or plums would be tasty, too. Use a spring-loaded ice cream scoop to portion muffin batter into the prepared pan: It's easy, quick and helps to keep the muffins the same size.

Provided by Samantha Seneviratne

Categories     snack, quick breads, dessert

Time 50m

Yield 12 muffins

Number Of Ingredients 16

3/4 cup/96 grams all-purpose flour
1/2 cup/89 grams loosely packed dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 tablespoons/57 grams unsalted butter, melted
2 cups/256 grams all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2 cups cranberries/227 grams, fresh or frozen (but not thawed)
1 cup/99 grams pecans or walnuts, coarsely chopped
1/2 cup/120 grams full-fat sour cream, at room temperature
1/4 cup whole milk, at room temperature
8 tablespoons/113 grams unsalted butter, at room temperature
3/4 cup/151 grams granulated sugar
2 large eggs, at room temperature

Steps:

  • Heat the oven to 375 degrees. Line a standard 12-cup muffin tin with liners.
  • Prepare the crumb mixture: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter, and stir to combine.
  • Prepare the muffins: In a separate medium bowl, whisk together the flour, baking powder, salt and baking soda. Add the cranberries and pecans, and gently toss to combine.
  • In a small bowl, mix together the sour cream and the milk. In a large bowl, with an electric mixer, beat the butter and sugar until fluffy, about 3 minutes. Beat in the eggs, one at a time.
  • Fold the flour mixture into the butter mixture. Fold in the sour cream mixture. Divide the batter evenly between the muffin cups. Squeeze the crumb mixture to create clumps of varying size, and sprinkle evenly over the tops. (It's OK if some of the crumb mixture lands on the tray.)
  • Bake the muffins until they are puffed and set, and a toothpick inserted into the center comes out clean, 26 to 30 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.

Tips:

  • For a sweeter muffin, add an extra 1/4 cup of sugar.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
  • To make sure the muffins are cooked through, insert a toothpick into the center. If it comes out clean, the muffins are done.
  • For a more festive muffin, top with a sprinkle of cinnamon sugar before baking.

Conclusion:

These Cranberry Nut Muffins are a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. They are packed with cranberries and walnuts, and they have a moist and tender crumb. With just a few simple ingredients, you can have a batch of these muffins ready to enjoy in no time. So next time you're looking for a quick and easy muffin recipe, give these Cranberry Nut Muffins a try. You won't be disappointed!

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