Fresh Cranberry Muffins with Easy Streusel
Hey, muffin fans! Here’s a game-changer for you. Introducing Cranberry Walnut Muffins! A simple, easy-to-follow recipe that delivers a power-packed punch of cranberry goodness in every bite! The secret? Fresh cranberries – a native North American superfood that’s loaded with antioxidants yet only 25 calories per 1/2 cup. Yes, you read it right! Who’s excited to feast healthily? 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?
Discover the joy of baking with our Fresh Cranberry Walnut Muffins recipe. It’s a perfect blend of health and taste, featuring fresh cranberries, known for their antioxidant properties. They’re great for a festive treat, morning breakfast or a cozy winter evening. Find step-by-step instructions and make your baking experience a breeze. Don’t wait, add this recipe to your Culinary Bucket List now!
They are bursting with healthy antioxidants and have a high nutritional value, in fact, a ½ 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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Indulge in the scrumptious and nutritious delight of Fresh Cranberry Muffins. This easy-to-follow recipe includes a healthful superfood – fresh cranberries, which are loaded with antioxidants. With a perfect blend of sweet and tangy flavors, and a crunchy walnut twist, these muffins are more than just a treat. They’re the little health-bombs you deserve in our busy lives. Not just delicious, but also full of health benefits, they’re suitable for your morning brunch or the Christmas breakfast, and a guaranteed crowd-pleaser. Enjoy the goodness of cranberries in a muffin!
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
- ¾ cups walnuts
For the Muffins:
- 1 ⅓ cups of Flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ walnuts
- 1 cup sugar
- 2 eggs
- 6 Tablespoons melted butter
- ½ cup milk
- 1 ½ 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
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Heat oven to 425 degrees
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Process the first four topping ingredients in a food processor until it resembles coarse sand, (about 5 pulses)
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Add nuts and pulse just enough to roughly chop, place in a small bowl and set aside
For the Muffins
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Prepare muffin tins with either cupcake papers or spray with a nonstick baking spray
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In a bowl mix flour, baking powder and salt set aside
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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
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Place cranberries, powdered sugar and salt in the food processor and process just until coarsely chopped, fold into the batter mixture
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Spoon into 12 muffin cups (fill to the top of each cup)
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Sprinkle the topping generously on each muffin, pressing in, if necessary to keep the topping from falling off
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Bake the cranberry muffins for 20 to 25 minutes
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Remove from oven, let sit in muffin pans for 10 minutes and then remove and cool on cooling racks.
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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
Make these Cranberry Muffins with Walnuts using fresh cranberries.
Ingredients
For the Topping
- 3 tablespoons flour
- 4 tablespoons sugar
- 1 tablespoon brown sugar
- 2 tablespoons butter softened
- ¾ cup walnuts
For the Muffins
- 1 ⅓ cup flour
- 1 ½ tsp baking powder
- 1 teaspoon salt
- ½ cups walnuts
- 1 cup sugar
- 2 eggs
- 6 tablespoons melted butter
- ½ cup milk
- 1 ½ 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: 627kcalCarbohydrates: 77gProtein: 10gFat: 33gSaturated Fat: 12gCholesterol: 97mgSodium: 554mgPotassium: 307mgFiber: 4gSugar: 47gVitamin A: 594IUVitamin C: 4mgCalcium: 108mgIron: 3mg
Tried this recipe?Let us know how it was!
Muffins are magnificent and these look especially great. Thanks for linking up with us at Share Your Stuff Tuesdays.
How delicious does this look! Yum! 🙂
Thanks for joining the Link Up this week!
Love cranberries and your muffins look so pretty……….andi
Oh wow, these look awesome. I love cranberry muffins. Thanks for sharing at Simple Supper Tuesday.
I was just thinking about getting some cranberries to bake with- you read my mind! Yum!
YUM! Pinning for later!! 🙂
I have some leftover cranberries in my fridge that are dying to be made into these muffins! Thanks for sharing on the weekend re-Treat link party!
Britni @ Play. Party Pin.
Love that pecan streusel! Thanks for linking up with What's Cookin' Wednesday!
Great Muffins Evelyn, meant to be enjoyed with my afternoon tea! Hope you have a great week and thank you so much for sharing with Full Plate Thursday!
Come Back Soon!
Miz Helen
These look amzing! I can't wait to give this try!!!!!! Thanks for coming over to Create it or Bake it. Hope to see you again tomorrow morning!
Can I have one right now??? Thanks so much for stopping by Munching Mondays with this deliciousness!
These look delicious. Thanks so much for sharing with Adorned From Above’s Link Party. Have a great week.
Debi and Charly @ Adorned From Above
http://www.adornedfromabove.com
Whoo these look so yummy 🙂
Not only is pecany a word, it is a great word. I'm totally digging the topping on these muffins! Thank you for sharing!
I love Cranberries and pecans! These sound so good!!! =)
Happy New Year!
This might need to go with out Thanksgiving breakfast! 🙂
These look fabulous! Baking sounds like a good idea this weekend!!
I love anything with cranberries ! Your streusel topping looks especially good !
These were a delicious Christmas morning breakfast! I made jumbo muffins, lowered the heat to 400 degrees and raised the baking time to 30-35 minutes. They were just wonderful!
Awe that makes my heart happy, so glad you enjoyed them. And thanks for the tips about the changes with making jumbo muffins. Merry Christmas