Cranberry-Nut Muffins Recipe
Overview:
Indulge in the delightful fusion of tart cranberries and crunchy nuts with our Cranberry-Nut Muffins recipe! These muffins, bursting with seasonal flavors, are perfect for breakfast, brunch, or any time you crave a wholesome treat. With simple ingredients and straightforward steps, you’ll have a batch of moist and flavorful muffins ready in no time.
Recipe Details:
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Total Time: 50 minutes
- Yield: 18 muffins
- Calories per serving: 214.1
- Fat Content: 9.1g
- Saturated Fat Content: 3.1g
- Cholesterol Content: 34.2mg
- Sodium Content: 218.3mg
- Carbohydrate Content: 30.7g
- Fiber Content: 1.5g
- Sugar Content: 15.8g
- Protein Content: 3.6g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 cups | Raw cranberries |
| 1/2 cup | Sugar |
| 1 | Orange, zest of |
| 1 cup | Butter |
| 6 tbsp | Light brown sugar |
| 3 | Eggs |
| 3/4 cup | Buttermilk |
| 2 cups | All-purpose flour |
| 1 cup | Whole wheat pastry flour |
| 1/8 tsp | Ground cloves |
| 1 tsp | Baking soda |
| 1 1/2 tsp | Baking powder |
| 1/2 tsp | Salt |
| 1/2 cup | Pecans |
| 1/2 cup | Walnuts |
Instructions:
- Preheat Oven: Begin by preheating your oven to 375°F (190°C).
- Prepare Cranberries: In a saucepan, combine the raw cranberries, sugar, orange zest, and juice. Cook over high heat, stirring frequently, until most of the berries burst and the sugar is dissolved. This typically takes around 4 to 5 minutes.
- Cream Butter and Sugar: In a mixing bowl, cream together the butter and light brown sugar until light and fluffy.
- Incorporate Eggs: Add the eggs one at a time to the creamed mixture, beating until smooth after each addition.
- Add Buttermilk: Pour in the buttermilk and mix until well combined.
- Combine Dry Ingredients: In a separate bowl, combine the all-purpose flour, whole wheat pastry flour, ground cloves, baking soda, baking powder, and salt.
- Mix Batter: Gradually add half of the dry ingredient mixture into the wet ingredients, stirring until just combined.
- Fold in Cranberries and Nuts: Gently fold in the cooked cranberries followed by the remaining dry ingredients until just incorporated. Be careful not to overmix.
- Fill Muffin Pans: Spoon the batter into lined muffin pans, filling each cup about two-thirds full.
- Bake: Place the muffin pans in the center of the preheated oven and bake for 20 to 30 minutes or until the muffins are well browned on top and a toothpick inserted into the center comes out clean.
- Cool: Once baked, remove the muffins from the oven and transfer them to a wire rack to cool completely before serving.
Serving Suggestions:
Enjoy these Cranberry-Nut Muffins warm or at room temperature with a pat of butter or a drizzle of honey for added indulgence. They pair wonderfully with a hot cup of coffee or tea for a delightful breakfast or afternoon snack.
Storage Tips:
Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Simply thaw at room temperature or reheat in the microwave for a warm and comforting treat anytime!
Conclusion:
With their irresistible blend of tart cranberries, sweet citrus, and crunchy nuts, these Cranberry-Nut Muffins are sure to become a favorite in your baking repertoire. Whether enjoyed as a quick breakfast on busy mornings or savored as a cozy treat with loved ones, these muffins are guaranteed to brighten any day with their delightful flavors and comforting aroma. Try them today and experience the joy of homemade goodness!
