Name: Easy Fresh Cranberry Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 3 tablespoons flour; 4 tablespoons sugar; 1 tablespoon brown sugar; 2 tablespoons butter (softened); 3/4 cup walnuts; 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

These Fresh Cranberry Muffins are a great way to use those gorgeous healthy cranberries. This is an easy recipe to make Cranberry Walnut Muffins.

Cranberry Muffins, 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.

This post may contain affiliate links which means if you make a purchase we might receive a small commission at no additional cost to you.

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.

What’s in these fresh cranberry muffins:

Ingredients:

For the Streusel

3 Tablespoons all purpose flour
4 Tablespoons sugar
1 Tablespoons brown sugar
2 Tablespoons butter, softened
3/4 cups walnuts

For the Muffins:

1 1/3 cups of Flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 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

Equipment Needed:

Muffin Tins
Muffin paper liners
Food Processor
Cooling Rack

How to make cranberry walnut muffins:

Instructions:

For the Streusel 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 the cranberry muffins 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

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 during the holidays.

These easy Cranberry muffins are perfect for a Fall Brunch or Christmas morning breakfast. And we love them with our coffee on these wintery mornings. YUM!!

Other Christmas Baking Recipes:

Click HERE to save these this Fresh Cranberry Muffins Recipe to Pinterest

Print Recipe

Easy Fresh Cranberry Muffins

Make these Cranberry Muffins with Walnuts using fresh cranberries.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: Dessert

Cuisine: American

Keyword: Cranberry Muffins, Cranberry Walnut Muffins, Fresh Cranberry Muffins

Servings:

Calories: 627kcal

Author: Evelyn

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

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!