30-Minute Cranberry Walnut Muffins
Delicious and moist cranberry walnut muffins with a perfect balance of sweet and tart flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup fresh or frozen cranberries
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, oil, and egg.
- Combine wet and dry ingredients until just mixed.
- Fold in cranberries and walnuts.
- Spoon batter into muffin cups, filling each 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from the pan.
Notes
- Use fresh cranberries for a tart flavor or dried for a sweeter taste.
- Toast walnuts for extra crunch.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg