Print

Easy Fresh Cranberry Muffins

Make these Cranberry Muffins with Walnuts using fresh cranberries. 
Course Dessert
Cuisine American
Keyword Cranberry Muffins, Cranberry Walnut Muffins, Fresh Cranberry Muffins
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 627kcal
Author Evelyn

Ingredients

For the Topping

For the Muffins

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: 332mg | Fiber: 4g | Sugar: 47g | Vitamin A: 594IU | Vitamin C: 4mg | Calcium: 119mg | Iron: 3mg