Cranberry Cinnamon Walnut Muffins Recipe
These delicious cranberry cinnamon walnut muffins are perfect for a healthy breakfast or a tasty snack. Packed with the flavors of tart cranberries, warm cinnamon, and crunchy walnuts, they are sure to be a hit with family and friends.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Add-ins:
- 1 cup fresh or dried cranberries
- 1 cup chopped Unbound cinnamon walnuts
Instructions
-
Preheat and Prepare:
- Preheat your oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
-
Mix Dry Ingredients:
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt until well combined.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt until well combined.
-
Mix Wet Ingredients:
- In another bowl, whisk together the granulated sugar, brown sugar, melted butter, vegetable oil, eggs, and vanilla extract until smooth and creamy.
- Stir in the buttermilk until fully incorporated.
-
Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can result in dense muffins.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can result in dense muffins.
-
Fold in Add-ins:
- Gently fold in the cranberries and chopped walnuts until evenly distributed throughout the batter.
- Gently fold in the cranberries and chopped walnuts until evenly distributed throughout the batter.
-
Fill Muffin Tin:
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
-
Bake:
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
-
Cool:
- Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Enjoy these cranberry cinnamon walnut muffins with a cup of coffee or tea for a delightful treat any time of day!