Cranberry Walnut Muffins

Name: Cranberry Walnut Muffins
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 12
Ingredients: 1/2 cup light brown sugar packed; 1/2 cup granulated sugar divided; 1/2 cup vegetable oil; 2 large eggs room temperature; 1 cup full-fat sour cream room temperature; 2 tsp vanilla pure; 2 Tbsp milk room temperature; 2 cups all-purpose flour unbleached; 1/2 tsp ground cinnamon; 1 tsp baking soda fresh; 1 tsp baking powder fresh; 1/2 tsp sea salt fine; 1 1/2 cups fresh cranberries divided; 1/2 cup chopped walnuts; 1/2 cup powdered sugar; 1 Tbsp milk

by Whisking Wolf

12 servings

33 min

Hints of cinnamon and the sweetness of glaze make these fresh Cranberry Walnut Muffins a seasonal hit. Simple to prepare and sweet to eat, they’re perfect for breakfast time, snack time and every time in between.

Today I misplaced my sanity and my bag of cranberries. They were in my cart at the grocery store I recall because I was beyond excited to see them back in season. Yet locating the cranberries in my kitchen is proving elusive. Taking center stage at my circus of confusion is an empty refrigerator fruit drawer.

Whoever cued the clowns needs to call them off because I’m in no mood for funny business. This is serious; there are muffins to be made and I’m missing my main ingredient. It’s mystifying. Cranberries don’t just vanish into thin air. Then again, today is All Hallows’ Eve, there’s a full moon tonight and it wouldn’t surprise me if some sort of witchcraft was behind the cranberry disappearance.

I wanted to call a Salem psychic for help finding my berries, only I couldn’t find my phone either so I just gave up and returned to the store for another bag. The average person loses nine things a day, but I’m an overachiever. Today I lost 270 cranberries and 1 phone before lunch. Evidently, I have a flair for losing. But I’ve also got a flair for muffin making so all is not lost.

At least not until something else of mine comes up missing.

My short-term memory might be shot but at least my tastebuds are still firing on all cylinders. I know because the first bite of these Cranberry Walnut Muffins is a part-sweet, part-tart explosion of flavor making these moist, fluffy muffins are one of my favorite fall recipes.

If you can keep tabs on your cranberries without a tracking device, you have to try this recipe. With a hint of cinnamon and a sweet glaze, fresh Cranberry Walnut Muffins are the hit of the season. Simple to prepare and sweet to eat, they’re perfect for breakfast time, snack time and every time in between.

Cranberry Walnut Muffins

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Recipe details

Yield 12 servings
Time spent: Prep time: 15 Minutes Cook time: 18 Minutes Total time: 33 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

Muffins

1/2 cup light brown sugar packed
1/2 cup granulated sugar divided
1/2 cup vegetable oil
2 large eggs room temperature
1 cup full-fat sour cream room temperature
2 tsp vanilla pure
2 Tbsp milk room temperature
2 cups all-purpose flour unbleached
1/2 tsp ground cinnamon
1 tsp baking soda fresh
1 tsp baking powder fresh
1/2 tsp sea salt fine
1 1/2 cups fresh cranberries divided
1/2 cup chopped walnuts

Glaze

1/2 cup powdered sugar
1 Tbsp milk

Instructions

Muffins

Preheat oven to 375 degrees. Add muffin liners to a standard tin and set aside.
Add brown sugar, 1/4 cup of granulated sugar, oil, eggs, sour cream, vanilla and milk to a mixing bowl then whisk vigorously whisk until combined.
In a separate bowl. sift together flour, cinnamon, baking soda, baking powder and salt.
Add dry ingredients to wet then stir with a wooden spoon until just moistened and flour is still visible. Do not overmix.
Slice 1 1/4 cups of cranberries in half with a knife and toss with remaining 1/4 cup of sugar.
Add sugared cranberries and chopped walnuts to batter and stir gently until just combined.
Distribute batter evenly among 12 muffin liners.
Top muffins with remaining 1/4 cup of whole cranberries.
Bake for 18 to 20 minutes or until muffins are golden brown and a tester placed in the center comes out clean.
After baking, cool muffins in the pan for 5 minutes then remove and cool to room temperature on a wire rack. Cool completely before topping with glaze.

Glaze

Combine powdered sugar and milk in a small mixing bowl, stirring until smooth. Drizzle glaze over muffin tops and enjoy.
Muffins can be stored at room temperature up to 3 days in an airtight container or frozen up to 2 months.

Tips

I used full-fat sour cream for maximum moisture in these muffins, but plain Greek yogurt would also work as a substitution.
Fresh cranberries are recommended but frozen can be used in a pinch. If you're using frozen cranberries, do not thaw prior to baking.
Above all, do not overmix or overbake the batter or else the end result will be muffins that are dry and dense.

Comments

Mary Westgate on Nov 02, 2020

I will try these love cranberries

1 Reply
- Whisking Wolf on Nov 02, 2020
  
  So happy this recipe caught your eye, Mary! Cranberries are one of my favorites, too. I hope you enjoy the muffins.
  
  1
Vicky McAuliffe on Mar 28, 2021

Made exactly as recipe They were wonderful,

2 Reply
- Whisking Wolf on Mar 28, 2021
  
  Hi Vicky,
  
  So happy you enjoyed the muffins! Thank you for taking the time to rate and comment on the recipe :)
  
  Like

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