Cranberry Walnut Muffins
Cranberry Walnut Muffins are one of those recipes that instantly feel like home. They’re the perfect combination of tart, juicy cranberries and crunchy walnuts, baked into a moist, fluffy muffin. These muffins are ideal for breakfast, afternoon snacks, or even holiday brunches. My family can’t get enough of their festive flavor and soft texture, and I love how easy they are to whip up.
Whether you’re baking for a cozy morning at home or need a grab-and-go treat, these muffins are always a hit. Plus, they freeze beautifully, making them perfect for meal prep or last-minute guests!
Questions I Often Get Asked About This Recipe
Q: Can I use dried cranberries instead of fresh or frozen?
A: Absolutely! If using dried cranberries, soak them in warm water or orange juice for 10 minutes to rehydrate them and add moisture.
Q: Can I substitute the walnuts?
A: Yes! Pecans, almonds, or even sunflower seeds work well if you’re looking for alternatives.
Q: How do I store these muffins?
A: Store them in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. You can also freeze them for up to 3 months.
Q: Can I make these muffins gluten-free?
A: Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free baking flour.
Q: Can I add a glaze or topping?
A: Definitely! A light drizzle of orange glaze or a sprinkle of coarse sugar before baking adds an extra touch of sweetness and visual appeal.
What You Need to Make Cranberry Walnut Muffins
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Add-Ins:
- 1 cup fresh or frozen cranberries (chopped)
- ½ cup chopped walnuts
- Zest of 1 orange (optional for extra flavor)
How to Make Cranberry Walnut Muffins
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly with cooking spray.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth.
- Make the Batter: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Fold in the cranberries, walnuts, and orange zest.
- Fill and Bake: Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Tips for Perfect Muffins
- Don’t Overmix: Stir the batter until just combined to keep the muffins light and fluffy.
- Fresh vs. Frozen Cranberries: Frozen cranberries don’t need to be thawed—just toss them in lightly with flour to prevent them from sinking.
- Add a Crunchy Topping: Sprinkle coarse sugar or chopped walnuts on top before baking for extra texture.
- Enhance Flavor: Add a splash of orange juice to the batter for a subtle citrus kick.
- Make Mini Muffins: Use a mini muffin tin for bite-sized treats and bake for 10–12 minutes.
Reader Reviews
⭐⭐⭐⭐⭐ “These muffins were moist, tart, and delicious! Perfect for the holidays.” – Lisa
⭐⭐⭐⭐⭐ “I love the crunch from the walnuts and the tangy cranberries. So easy to make!” – James
⭐⭐⭐⭐ “I added the orange zest, and it really took the flavor to the next level.” – Sarah
⭐⭐⭐⭐⭐ “Made a double batch and froze half—still tasted amazing after reheating!” – Emily
⭐⭐⭐⭐⭐ “These muffins were a hit with my kids. I’ll definitely be making them again.” – Rachel
Printable Recipe
Cranberry Walnut Muffins
These Cranberry Walnut Muffins are packed with tart cranberries and crunchy walnuts for the perfect balance of flavor and texture. Easy to make and great for breakfast or snacks!
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Wet Ingredients:
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Add-Ins:
- 1 cup fresh or frozen cranberries (chopped)
- ½ cup chopped walnuts
- Zest of 1 orange (optional for extra flavor)
Instructions
Preheat and Prepare:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly with cooking spray.
Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients:
- In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth.
Make the Batter:
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Fold in the cranberries, walnuts, and orange zest.
Fill and Bake:
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Check Out Some Of Our Other Recipes / Crafts
Blissful Blueberry Shortcake Cake
Make Delicious Ice Cream in a Bag in Just 15 Minutes
If You Enjoyed This Recipe, Please Share!
If these Cranberry Walnut Muffins brought a smile to your face, I’d love for you to share this recipe with friends and family! Post it on your social media, pin it for later, or email it to someone who loves baking. Sharing is caring, and your support means so much to me. Don’t forget to tag me if you make them—I can’t wait to see your delicious creations!
