Christmas Cranberry Muffins

These festive Christmas cranberry muffins are packed with tart cranberries and crunchy walnuts, perfect for adding a burst of flavour and texture to your holiday table. Lightly spiced and irresistibly moist, they’re a delightful treat to share with family and friends over a warm cup of tea.

Prep Time 10

Cook Time 20

Total Time 30

Servings Muffins

Ingredients

200 g plain flour
100 g granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp nutmeg
100 g cranberries fresh or dried
80 g walnuts chopped
120 ml milk
80 ml vegetable oil or melted butter
1 large egg free range
1 tsp vanilla extract

Instructions

Preheat the oven to 180°C (160°C fan)/350°F/Gas Mark 4. Line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
200 g plain flour, 100 g granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 tsp ground cinnamon, 1/4 tsp nutmeg
Fold in the cranberries and walnuts, ensuring they're well-coated in the flour mixture.
100 g cranberries, 80 g walnuts
In a separate bowl, whisk the milk, oil (or melted butter), egg and vanilla extract until well combined.
120 ml milk, 80 ml vegetable oil, 1 large egg, 1 tsp vanilla extract
Pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix – a few lumps are okay.
Divide the batter evenly among the muffin cups. Bake for 18-22 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.

Notes

Enjoy these delicious Christmas cranberry muffins warm or at room temperature – they’re perfect for sharing or gifting during the festive season!

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