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 cups all-purpose flour; 1 cup sugar; 3 teaspoons baking powder; 3/4 teaspoon salt; 1/2 cup orange juice; 1/2 cup milk; 1/3 cup butter or 1/3 cup margarine, softened; 1 egg, beaten; 1 1/2 cups fresh cranberries or 1 1/2 cups frozen cranberries, halved; 1/2 cup chopped pecans; 2 tablespoons orange zest

Servings: persons

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
1/2 cup orange juice
1/2 cup milk
1/3 cup butter or 1/3 cup margarine, softened
1 egg, beaten
1 1/2 cups fresh cranberries or 1 1/2 cups frozen cranberries, halved
1/2 cup chopped pecans
2 tablespoons orange zest

1
In a mixing bowl, combine the flour, sugar, baking powder and salt.
2
In another bowl, combine the orange juice, milk, butter and egg; stir into dry ingredients just until moistened.
3
Fold in cranberries, pecans and orange peel.
4
Fill greased or paper-lined muffin cups three-fourths full.
5
Bake at 400 degrees for 18 to 20 minutes or until a toothpick comes out clean.
6
Cool for 5 minutes before removing from pans to wire racks.

717

kcal

Calories

Fat

106

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 cups all-purpose flour, 1 cup sugar, 3 teaspoons baking powder, 3/4 teaspoon salt, 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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