Cranberry Muffins with Sunflower and Pumpkin Seeds

Name: Cranberry Muffins with Sunflower and Pumpkin Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups flour, all-purpose; 3/4 cup whole wheat flour; 1/2 cup bran or oats; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; ⅓ cup sunflower seeds unsalted; ⅓ cup pepitas (pumpkin seeds) hulled; 3/4 cup sugar; 1/4 cup brown sugar packed; 2 1/2 teaspoons orange zest grated; 2 large eggs; 113 cups buttermilk; 1/2 cup butter, unsalted melted and cooled; 2 cups cranberries thawed; 3 tablespoons bran or oats; 3 tablespoons sunflower seeds optional; 3 tablespoons pepitas (pumpkin seeds) optional

Servings: persons

1 3/4 cups flour, all-purpose
3/4 cup whole wheat flour
1/2 cup bran or oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
⅓ cup sunflower seeds unsalted
⅓ cup pepitas (pumpkin seeds) hulled
3/4 cup sugar
1/4 cup brown sugar packed
2 1/2 teaspoons orange zest grated
2 large eggs
113 cups buttermilk
1/2 cup butter, unsalted melted and cooled
2 cups cranberries thawed
3 tablespoons bran or oats
3 tablespoons sunflower seeds optional
3 tablespoons pepitas (pumpkin seeds) optional

1
Preheat oven to 375F (190C) degree.
2
n large bowl, whisk together all-purpose flour and whole wheat flours, oat bran, baking powder, baking soda and salt; stir in sunflower and pumpkin seeds.
3
In separate bowl, whisk sugar, brown sugar and orange zest, beat in eggs and buttermilk.
4
Stir in butter until combined, stir in flour mixture in 2 additions just until combined.
5
Fold in cranberries.
6
Spoon into 12 greased muffin cups.
7
For the topping:
8
Sprinkle with oat bran, sunflower seeds and pumpkin seeds.
9
Bake until a wood stick inserted in centre comes out clean, about 25 minutes.
10
Let cool in pan on wire rack.

46993

kcal

Calories

5241

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 3/4 cups flour, all-purpose, 3/4 cup whole wheat flour, 1/2 cup bran or oats, 1 1/2 teaspoons baking powder, and more.

Yes, Cranberry Muffins with Sunflower and Pumpkin Seeds falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!