Elevate your autumn mornings with these irresistible Cranberry Walnut Muffins. Made with fresh cranberries, crunchy walnuts, and a delicious walnut crumble topping, these fluffy muffins are the perfect treat to brighten any holiday gathering.
Looking for a way to make your holiday breakfast stand out? Try these irresistibly delicious fresh cranberry muffins. With juicy cranberries and crunchy walnuts, every bite promises a delightful balance of tart, sweet, and nutty flavors. And let's not forget the scrumptious crunchy walnut crumble topping.
This fall-flavored muffin is a great option for Thanksgiving morning breakfast or as a side dish with the feast. Slather a warm muffin in softened butter for the ultimate comfort treat. This easy muffin recipe is a great way to use up fresh cranberries and a recipe that you will want to make continuously.
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Easy Cranberry Muffin Recipe
There are three components to this muffin recipe: the muffin batter, the inclusions, and the crumble topping. Cranberry nut muffins start with a classic batter made from pantry staples, buttermilk, eggs, and unsalted butter. Fresh cranberries and walnuts stud the batter, adding flavor and texture. Walnut crumble transforms the delicious muffins into something special.
- Tender, Fluffy Muffins: Buttermilk and melted butter keep the muffin texture tender and moist.
- Cranberries and Crunchy Nuts: The tart fresh cranberries burst and soften in the oven as the muffins bake, while the walnuts add needed crunch and nutty taste.
- Streusel Topping: Nutty, buttery walnut crumble tops the muffins. The crumble adds texture and flavor to the final muffin.
Ingredients
- All-Purpose Flour
- Light Brown Sugar (packed)
- Ground Cinnamon - The cinnamon adds a subtle spice.
- Baking Powder
- Salt
- Large Eggs (room temperature) - Lightly beat the eggs before adding the other liquid ingredients.
- Buttermilk - The acid in buttermilk assists in leavening, flavor, and texture. To make buttermilk at home, combine one cup of milk with one tablespoon of lemon juice (or plain vinegar). Let the mixture sit for five minutes before using it.
- Pure Vanilla Extract
- Unsalted Butter - Use melted {cooled} unsalted butter in the muffin batter and softened unsalted butter in the crumble topping.
- Fresh Cranberries - You will find fresh cranberries in the grocery store's produce section during the fall and winter months. Cranberry harvesting season begins in September and runs through November.
- Walnuts - You will need chopped walnuts for the muffins and crushed walnuts for the streusel topping.
See the recipe card for the ingredient quantities.
Ingredient Substitutions
- Buttermilk - Whole Milk
- Melted Unsalted Butter (In Muffins) - Coconut Oil, Canola Oil, Vegetable Oil, Avocado Oil
- Walnuts - Pecans, Almonds
Instructions
1. Preheat the oven to 375 degrees F—grease or line 12 cups of a muffin tin with paper liners.
2. Make the walnut crumble.
3. Mix the dry ingredients in a large bowl until combined.
4. Whisk the wet ingredients in a medium bowl. Pour the wet mixture and melted butter into the dry mixture. Mix the ingredients until combined and a batter forms—do not over-mix. Fold in the chopped walnuts and fresh cranberries.
5. Spoon the muffin batter between the 12 prepared muffin cups. Evenly sprinkle the walnut crumble over the top of the muffins. Chill the muffins in the refrigerator for 10-15 minutes before baking.
6. Bake the muffins at 375 F for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool muffins on a wire rack.
Variations
Citrus Zested - Mix in 1 tablespoon of fresh orange zest or lemon zest.
Suggested Equipment
Storage
Store muffins in an airtight container at room temperature for up to 5 days or in the refrigerator for up to one week.
Delicious Muffin Recipes
- Buttermilk Chocolate Chip Muffins
- Carrot Apple Muffins
- Mixed Berry Muffins
- Maple Walnut Muffins with Maple Syrup
- Banana Blueberry Oatmeal Muffins
- Healthy Pumpkin Oatmeal Muffins
Expert Tips
- Spoon and level the dry ingredients for accurate measuring.
- Coat the fresh cranberries in a tablespoon of flour to help them cling to the muffin batter and prevent them from sinking to the bottom of the muffins.
- Use an ice cream scoop to spoon batter into the muffin wells.
- Chill the muffins in the refrigerator for ten to fifteen minutes before baking them. Chilling the batter allows the flour's starch to absorb some moisture, preventing too much spread and resulting in a more tender muffin.
Frequently Asked Questions
Transfer {cooled} leftover muffins to a freezer bag or freezer-safe container. Freeze muffins for up to 3 months. Thaw the muffins completely at room temperature or in the refrigerator before consuming.
Transfer walnuts to a food processor and pulse until fine crumb forms.
You've overmixed your muffin batter, resulting in too much gluten production. Muffin batter needs little mixing, which can be done all by hand. (No standing or handheld mixer is required.)
You will know the muffins are done baking when the tops are golden brown and when a toothpick inserted into the center of a muffin comes out clean or with a few crumbs.
Add the frozen cranberries to the muffin batter—do not thaw them. Add a couple of extra minutes to the baking time.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Cranberry Walnut Muffins with Walnut Crumble
Equipment
Ingredients
Walnut Crumble Topping
- ¼ cup walnuts crushed
- 3 tablespoon all-purpose flour
- 3 tablespoon light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoon unsalted butter softened
Cranberry Walnut Muffins
- 2 cups all-purpose flour plus 1 tablespoon for the cranberries
- ¾ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs room temperature and lightly beaten
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- ½ cup unsalted butter melted and cooled
- 1½ cups fresh cranberries
- ½ cup walnuts chopped
Instructions
- Preheat the oven to 375 degrees F—grease or line 12 cups of a muffin tin with paper liners.
- Toss the fresh cranberries in the extra tablespoon of flour in a small bowl.
- Make the walnut crumble: Combine the crushed walnuts, flour, sugar, ground cinnamon, and salt in a small bowl. Rub the softened butter into the dry ingredients with your fingers until a crumb forms. Set the crumble aside.
- Make the muffin batter: Mix the flour, light brown sugar, ground cinnamon, baking powder, and salt in a large bowl until combined.
- Whisk the eggs, buttermilk, and vanilla extract in a medium bowl. Pour the wet mixture and {cooled} melted butter into the dry mixture. Mix the ingredients until combined and a batter forms—do not over-mix. Fold in the chopped walnuts and fresh cranberries.
- Spoon the muffin batter between the 12 prepared muffin cups. Evenly sprinkle the walnut crumble over the top of the muffins. Chill the muffins in the refrigerator for 10-15 minutes before baking.
- Bake the muffins at 375 F for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin pan for 5-7 minutes before transferring them to a wire rack to cool completely.
Notes
- Use fresh or frozen cranberries. *Add the frozen cranberries to the muffin batter—do not thaw them. Add a couple of extra minutes to the baking time if using frozen berries.
Nutrition
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