Cranberry Walnut Muffins
- SERVES
- 12
- COOK TIME
- 20 Min
There's nothing tastier for breakfast, brunch or a snack than a warm, moist muffin slathered with a favorite spread. Why not mix up some homemade Cranberry Walnut Muffins? They're steps above the ordinary.
What You'll Need
- 1 1/4 cup plus 2 tablespoons packed light brown sugar
- 1/4 cup chopped walnuts
- 3 cup all-purpose flour
- 4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/3 cup milk
- 2 eggs
- 1/2 cup (1 stick) butter, softened
- 1 1/2 cup fresh cranberries, chopped
- Grated peel of 1 orange
What to Do
- Preheat oven to 400 degrees F. Coat a 12-cup muffin tin with cooking spray.
- In a small bowl, combine 2 tablespoons brown sugar and the walnuts; mix well and set aside.
- In a large bowl, combine flour, the remaining 1-1/4 cups brown sugar, the baking powder, and salt; mix well.
- In another small bowl, whisk milk and eggs until well blended. Add to flour mixture, along with butter; stir until just combined. Fold in cranberries and orange peel. Pour into muffin cups and sprinkle with reserved walnut mixture.
- Bake 20 to 25 minutes, or until a toothpick inserted in center comes out clean. Allow to cool slightly then remove to a wire rack to cool completely.
Note
This makes 1 dozen large muffins so, depending on the type of muffin tin you use, the muffin caps may run together. If they do, just use a table knife to cut between the muffins before removing them from the tin.