Description
Moist and flavorful muffins with tart cranberries and crunchy walnuts for a perfect breakfast or snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk flour, sugar, baking powder, and salt.
- In another bowl, mix melted butter, eggs, milk, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Fold in cranberries and walnuts.
- Spoon batter into muffin cups, filling 2/3 full.
- Bake for 20-25 minutes until golden brown.
- Cool in pan for 5 minutes before transferring to a wire rack.
Notes
- Use fresh cranberries for best texture.
- Replace walnuts with pecans if preferred.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
