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Cranberry Orange Walnut Muffins
The Kelly Kitchen

Cranberry Orange Walnut Muffins

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Cranberry Orange Walnut Muffins are moist and loaded with cranberry orange flavor that is balanced with an earthy nuttiness from walnuts.
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Prep Time 20 minutes
Cook Time 21 minutes
Total Time 1 hour
Servings: 24 Muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Method Notes

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)

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method
 

  1. Preheat the oven to 425 degrees F. Line 24 muffin tins with paper liners.
  2. Whisk together sugar, eggs, oil, milk, almond extract, and orange rind. Gently stir in flour and baking powder. Fold in cranberries and walnuts.
  3. Pour batter about ⅔ 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.
STORAGE
  1. 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.

Notes

FROZEN CRANBERRIES: If using frozen cranberries, use straight from the freezer. Do not thaw.

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