Cranberry Walnut Spice Muffins
Tender, full of flavor, and just overall delicious, these Cranberry Walnut Spice Muffins are exactly what you want in a muffin. YUM! Bonus that only one bowl is needed for these quick muffins that pack a punch.
Hi there! It’s been a while. Life as we knew it changed drastically, didn’t it? When I heard the term “social distancing” for the first time I thought, “Okay, we can do this. I can bake. I can get stuff done at home. This shouldn’t affect my blogging.” Ha. How naive I was! Then I remembered that I have three boys. “Getting stuff done” isn’t as easy as it sounds. Schedules are all different. You’re with your kids 24/7.
I am pretty proud of my boys though. Up till today I’ve been going over “school stuff” with them collectively. They’ve been learning the lost art of penmanship (!!), state history, and an insect a day (which they learn about then draw). It’s been fun for the most part and they’re really learning this stuff together. The only downside is that I don’t have much time to get other stuff done. Granted, I have them to help with daily chores (so my house doesn’t look like a complete disaster, at least) but the time I normally would spend baking, shooting, and blogging just isn’t available. Until yesterday. I cranked out these delicious muffins and now all is right in our little world. 🙂
You guys. Let’s talk about these muffins. I’ve had a bag of frozen cranberries in my freezer since before the holidays. So I’ve been meaning to use them up. I think you should be able to find cranberries this time of year–they’ll just be frozen ones. The tartness of the cranberries paired with the sweetness of the brown sugar is a match made in heaven. There’s also a whole tablespoon of cinnamon in these, as well as some ginger–making for some GREAT flavor. Add in those yummy walnuts and you have a simple on-the-go breakfast (although, we’re not really going anywhere these days, I suppose! 🙂 ) These muffins are perfect for an easy breakfast. As a matter of fact, I paired these with some applesauce this morning for my boys before they started “school” for the day. It was simple, quick, and satisfying.
This recipe makes two dozen muffins. I had Ryder (my oldest son) brush Golden Barrel MCT Oil on the top of the muffin pan, to prevent sticking. Then I lined the pan with paper liners. It worked perfectly–the muffins came out without any effort. That’s the worst, isn’t it? When your muffin top sticks to the pan…ain’t nobody got time for that.
I sprinkled some Golden Barrel Raw Sugar on top of the muffins when there were a few minutes left baking. That allowed the sugar to remain on top of the muffins rather than sinking and disappearing into the batter. That little crunch is the perfect added texture to this tasty muffin.
So if you’re looking for a little baking to do while we’re all at home together with our families, this cranberry walnut spice muffin is an excellent thing to make. Don’t have frozen cranberries? Try them with dried cranberries, blueberries or even raisins. Be creative! You won’t be sorry. 🙂 Stay safe, everyone, and eat muffins!
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp ground cinnamon
- 2 tsp ground ginger
- 1 1/4 cups milk
- 2 eggs, slightly beaten
- 1 cup (2 sticks) butter, melted and slightly cooled
- 1 1/2 cups frozen cranberries, coarsely chopped
- 3/4 cup walnuts, coarsely chopped
- 3/4 cup Golden Barrel Organic Light Brown Sugar
- 3/4 cup Golden Barrel organic cane sugar
- Preheat oven to 375 degrees F. Brush oil on top of muffin pans. Line each pan with paper liners.
- In a large bowl, sift together dry ingredients: flour, baking powder, baking soda, salt, and spices. Make a well in the middle of bowl and pour in milk, eggs, and butter. Stir until just combined. Add in cranberries, walnuts, and sugars. Stir until just combined (do not over-stir; it'll make for a tough muffin).
- Using a large cookie scoop, scoop out batter into prepared pans. Bake in oven 20-25 minutes or until tops are golden brown and toothpick comes out clean when inserted in middle of muffin. Take muffins out 5 minutes before done, and sprinkle with raw sugar (optional but highly recommended). Let cool on rack and store in airtight container.
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Can you substitute dried cranberries?
Yes you can!
I am wondering about the ingredients. Slightly scrambled eggs? Do you mean cooked scrambled eggs or just eggs slightly beaten? I would like to make these sometime this week and wanted to be sure the recipe was correct.
Thank you. 👍🏻
Yes, slightly BEATEN! Sorry for the confusion. I knew “scrambled” didn’t sound right when I typed it…I’ll change it now. Thank you! And I hope you do make them…they’re super delicious!
Just wanted to chime in these were amazing — I had some things near expiry so I subbed in mostly sour cream for the milk, sour dried cherries for the cranberry, put in more like a cup and a half of walnuts (I like walnuts), olive oil for the butter, and used about 1/4 honey instead of the white sugar. Then I greased the pans with butter. They came out incredibly!!!!!!!! Sadly since I was using up things I’ll probably never be able to replicate it lol — but thanks for the recipe!