Cranberry Walnut Muffins
The perfect savory muffin, with a unique flavor, light interior, and crispy exterior, Cranberry Walnut Muffins blend nutrition and deliciousness. Rely on Glenda’s Farmhouse to provide a ready supply of fresh and wholesome walnuts for this recipe and many more.
This recipe is quick enough for a weekend breakfast and stores well for weekday enjoyment. Tweaks to the recipe are simple and can change the nutritional profile of the muffins.
- Preheat the oven to 350°.
- Prepare a muffin tin with liners or cooking spray.
- Mix the dry ingredients - flour, brown sugar, baking powder, salt, and spices - in a bowl.
- Mix the wet ingredients - egg, butter, and milk - in a separate bowl.
- Add the wet ingredients to the dry ingredients.
- Mix just until flour disappears.
- Fold in the cranberries and Glenda’s Farmhouse walnuts.
- Use an ice cream scoop or a ¼ cup measuring cup to spoon batter into the muffin pan.
- Bake for 25-30 minutes, using the toothpick test to check for doneness.
- Take the pan out of the oven to cool on a wire rack.
- A sugar alternative can sub for the brown sugar for fewer calories.
- Store these muffins in an airtight container for up to five days at room temperature. You can also freeze them for a couple of months.
- Reheat in an oven preheated to 325° for about 8 minutes.
- Low fat milk, almond milk, soy milk, and coconut milk all work with this recipe.
- Dried apples, blueberries, and other dried fruits work well.
- Incorporating vanilla extract enhances the muffins with another layer to the flavor.
- A bit of glaze or cream cheese frosting can transform this breakfast food to a sweet dessert.
- Mini muffins will cook faster; be sure to check the muffins by pressing lightly. If they bounce back, they’re done.
Order Glenda’s Farmhouse walnuts for these Cranberry Walnut Muffins and a variety of other dishes.