Cranberry Orange Walnut Muffins are an amazing fall treat but are so good that you will want to make them year round! They are soft, moist, and loaded with cranberry orange flavor that is balanced with an earthy nuttiness from walnuts. A masterpiece of rustic charm and refined flavor, these muffins freeze beautifully. I always make an extra batch to store in the freezer!
What makes these muffins so good? They are a symphony of flavor in every bite: the sweet, moist cake is infused with a fragrant touch of orange, while the cranberries and walnuts provide brilliant notes of tartness and crunch. These aren’t just muffins; they are a cozy indulgence, perfect for elevating any morning into a moment of pure bliss.
Cranberry Orange Walnut Muffins Key Ingredients
Let’s take a closer look at the ingredients that make up these delicious muffins.
Flour
I use King Arthur flour for all of my baking needs. (Not an affiliate – just really like their flour!) This specific all-purpose flour has a higher protein percentage (11.7%) than most other brands. A higher protein percentage equates to a stronger flour. All-purpose flour serves a wide variety of baking needs from cakes to pies to some breads.
Granulated Sugar
We use granulated sugar in this recipe to not only add sweetness but to tenderize as well. When sugar is added, it results in the flour and eggs forming weaker bonds which produces a more tender crumb.
Baking Powder
Baking powder serves as a leavening agent.
Eggs
Eggs provide structure to the muffins.
Vegetable Oil
Oil is used to keep the muffins moist. We use vegetable oil in this recipe but canola oil would work too.
Orange Rind (Peel)
Orange rind provides the orange flavor. Sometimes I have trouble finding this in stores so I typically buy it here on Amazon.
Whole Milk
Whole milk adds moisture. Other types of milk may be used but the muffins may not be as rich.
Almond Extract
Almond extract adds a nutty flavor to the muffins.
Walnuts
Walnuts add a wonderful texture and earthiness to the sweet muffins. They are optional though so feel free to omit them.
Cranberries
Cranberries provide the cranberry flavor! I typically use frozen cranberries but fresh will work too.
Can I Use Frozen Cranberries in Cranberry Orange Walnut Muffins?
Yes! I typically use frozen cranberries in my muffins and they turn out great! Fresh cranberries can also be used.
Can I Freeze Cranberry Orange Walnut Muffins?
Absolutely! Muffins can be stored in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, and up to 3 months in the freezer. To freeze, make sure muffins are cooled completely. Then, place them in an airtight container and label with the recipe name and date. When ready to use, thaw overnight in the fridge or at room temperature. To warm them, pop in the microwave for a few seconds.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one!
- Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
- Over-mixing – Take care to not over-mix the muffin batter. When batter is mixed too much, the muffins may be dense and tough.
- Orange rind – Orange rind can be tricky to find sometimes in stores so I typically buy it here.
- Frozen cranberries – If using frozen cranberries, use them straight from the freezer. Do not thaw. This will help to prevent your batter from changing color.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Stand Mixer – to mix batter
- Muffin Tins – to bake muffins
- Muffin Liners – to bake muffins
- Cooling Racks – to cool muffins and dishwasher friendly!!
If you liked this recipe, try our
Cranberry Orange Walnut Muffins
Cranberry Orange Walnut Muffins are moist and loaded with cranberry orange flavor that is balanced with an earthy nuttiness from walnuts.
Ingredients
- 1 ½ cups (297 g) sugar
- 2 eggs, room temp
- ¾ cup vegetable oil
- ¾ cup whole milk, room temp
- ¾ tsp almond extract
- 1 tsp orange rind (peel)
- 2 ¼ cups (270 g) all-purpose flour
- 3 tsp baking powder
- 2 cups cranberries
- 1 cup chopped walnuts (optional)
Directions
- Step 1 PREP: Preheat the oven to 425 degrees F. Line 24 muffin tins with paper liners.
- Step 2 BATTER: Whisk together sugar, eggs, oil, milk, almond extract, and orange rind. Gently stir in flour and baking powder. Fold in cranberries and walnuts. Pour batter about 2/3 full into prepared muffin tins. Bake at 425 degrees F for 5 minutes. Then, reduce temperature to 350 degrees and bake for an additional 19-23 minutes. Remove from oven and let cool for about 10 minutes in tins. Then, remove from tins and cool completely on wire cooling racks.
- Step 3 STORAGE: Store muffins in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, and up to 3 months in the freezer.
- Step 4 NOTE ON CRANBERRIES: If using frozen cranberries, use straight from the freezer. Do not thaw.
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Have a wonderful day!
