Cranberry-Nut Muffins Recipe

Name: Cranberry-Nut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 1/2 cup sugar; 1/2 cup sweetened applesauce; 1/2 cup sour cream; 1 teaspoon (packed) grated orange peel; 2 cups all purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup dried cranberries; 1/4 cup chopped walnuts

Servings: persons

2 large eggs
1/2 cup sugar
1/2 cup sweetened applesauce
1/2 cup sour cream
1 teaspoon (packed) grated orange peel
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dried cranberries
1/4 cup chopped walnuts

1
Preheat oven to 375F.
2
Line 12 muffin cups with foil muffin liners.
3
Using electric mixer, beat eggs and sugar in large bowl until thick and light, about 5 minutes.
4
Add applesauce, sour cream and orange peel and beat until well blended.
5
Stir flour, baking powder, baking soda and salt over mixture; beat until just blended.
6
Stir in cranberries and walnuts.
7
Divide batter among muffin liners.
8
Bake muffins until tester inserted into center comes out clean, about 20 minutes.
9
Transfer muffins to rack; cool.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 large eggs, 1/2 cup sugar, 1/2 cup sweetened applesauce, 1/2 cup sour cream, and more.

Yes, Cranberry-Nut Muffins 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.

Cranberry-Nut Muffins

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