These Fresh Cranberry Muffins are a great way to use those gorgeous healthy cranberries. This is an easy recipe to make Cranberry Walnut Muffins.
Did you know that fresh cranberries are native to North American and the Native Americans used them for food, medicine, dyes for their clothing?
They are bursting with healthy antioxidants and have a high nutritional value, in fact, a 1/2 cup is only 25 calories. I know, we are mixing them up with sugar and all those other kinds of good stuff today. But it’s nice to know we added this superfood to our diet today. These Cranberry Muffins with walnuts are a great example.
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Sometimes we put off making cupcakes or muffins since they take a little more effort and time. But if we need to feed a crowd or if we are watching our intake, these perfectly portioned sweets are a lifesaver.
These Cranberry Walnut Muffins are loaded with chopped cranberries and topped with a sweet buttery nut streusel. And we know they will make a great addition to your pastry/coffee bar.
And these Easy Cranberry muffins are perfect for a Fall Brunch or Christmas morning breakfast. But we just love them with our coffee on these wintery mornings.
Just a NOTE: we are trying out all the new silicone bakeware this year, like this Silicone Muffin & Cupcake Baking Pan Set (12 & 24 Mini Cup Sizes) which covers our needs perfectly. We made a gorgeous cake at Thanksgiving with a fun Silicone Bundt Cake Pan and it came out easy and perfect.
If you enjoyed these Cranberry Muffins then see these:
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Easy Fresh Cranberry Muffins
Make these Cranberry Muffins with Walnuts using fresh cranberries.
Servings: 6
Calories: 627kcal
Ingredients
For the Topping
- 3 tablespoons flour
- 4 tablespoons sugar
- 1 tablespoon brown sugar
- 2 tablespoons butter softened
- 3/4 cup walnuts
For the Muffins
- 1 1/3 cup flour
- 1 1/2 tsp baking powder
- 1 teaspoon salt
- 1/2 cups walnuts
- 1 cup sugar
- 2 eggs
- 6 tablespoons melted butter
- 1/2 cup milk
- 1 1/2 cups fresh cranberries
- 1 tablespoon powdered sugar
- pinch salt
Instructions
For the Topping
- Heat oven to 425 degrees
- Process the first four topping ingredients in a food processor until it resembles coarse sand, (about 5 pulses)
- Add nuts and pulse just enough to roughly chop, place in a small bowl and set aside
For the Muffins
- Prepare muffin tins with either cupcake papers or spray with a nonstick baking spray
- In a bowl mix flour, baking powder and salt set aside
- In the food processor, process nuts and sugar until mixture resembles coarse sand, transfer a large bowl and whisk in eggs, butter and milk, slowly add the flour mixture and blend
- Place cranberries, powdered sugar and salt in the food processor and process just until coarsely chopped, fold into the batter mixture
- Spoon into 12 muffin cups (fill to the top of each cup)
- Sprinkle the topping generously on each muffin, pressing in, if necessary to keep the topping from falling off
- Bake for 20 to 25 minutes
- Remove from oven, let sit in muffin pans for 10 minutes and then remove and cool on cooling racks.
- After cool, refrigerate in a covered container
Nutrition
Calories: 627kcal | Carbohydrates: 77g | Protein: 10g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 97mg | Sodium: 554mg | Potassium: 307mg | Fiber: 4g | Sugar: 47g | Vitamin A: 594IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 3mg
Linda Nortje
Tuesday 24th of November 2015
I love anything with cranberries ! Your streusel topping looks especially good !
Michelle Nahom
Friday 12th of December 2014
These look fabulous! Baking sounds like a good idea this weekend!!
Jamie Sherman
Wednesday 19th of November 2014
This might need to go with out Thanksgiving breakfast! :)
Melissa Bo
Tuesday 7th of January 2014
I love Cranberries and pecans! These sound so good!!! =)Happy New Year!
Michelle
Sunday 15th of December 2013
Not only is pecany a word, it is a great word. I'm totally digging the topping on these muffins! Thank you for sharing!