The zing of cranberries and the hearty crunch of walnuts are a classic New England combination. Cranberry Nut muffins are excellent warm for breakfast. I pack a few of these in a Tupperware box and take them to work for snacks through out the day. The are a lot fresher, tastier an far cheaper than any shop brought. Mixing cranberries and walnuts in one of the many muffin recipes we have on this site. Also try our Lemon Ginger Muffins, Corn, Cheddar, and Sun-Dried Tomato Muffins and Banana Chocolate Chip Muffins. Whether they be for breakfast, brunch, snacks or dessert, these will always fit the bill.
Cranberry Nut Muffins
- Preheat your oven to 500°F
- Blend together the dry ingredients (flour, sugar, salt, baking powder) as long and as vigorously as you want. Continue until all dry ingredients are thoroughly mixed. Add the berries and nuts, and stir them until they are evenly coated with the dry ingredients.
- In a separate bowl, beat the liquid ingredients together until they are light.
- Pour the wet ingredients into the dry. Here’s where you have to restrain yourself. Use a wire whisk and blend the two for 20 seconds and no more.
- It’s okay if you’ve left some lumps that look as if they want more stirring. They really don’t. So just leave them alone.
- Fill the cups of a lightly greased, 12-cup muffin tin three-quarters full.
- As soon as the muffins are in the oven, turn the temperature down to 400. Bake for about 20 minutes or until they’re a lovely, golden brown. Remove from pan and cool on a wire rack. Best served warm.
- When you put muffins in a very hot oven initially and then immediately drop the temperature, you help create the peaks that make them so appealing.