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Cranberry Nut Muffins
At a Glance
- Prep
- 10 minutes
- Cook
- 15 minutes
- Total
- 22 min
- Yield
- 18.00 muffins
Categories
- Muffins
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
- Possible Eggs — check ingredient labels
- Possible Nuts — check ingredient labels
Servings & Nutrition
Original recipe serves 18. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Cranberry Nut Muffins brings together 6 tablespoons unsalted butter, room temperature, 1/2 cup sugar, 1 extra-large egg in a practical dish for home cooking. It takes about 22 min to prepare and cook. It makes approximately 18 servings.
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Ingredients
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup sugar
- 1 extra-large egg
- 1 1/2 cups sifted cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup nonfat plain yogurt or 3/4 cup low-fat plain yogurt
- 1 cup coarsely chopped fresh cranberries or 1 cup frozen cranberries
- 1/2 cup chopped walnuts
- 1 1/2 teaspoons vanilla extract
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Instructions
Preheat the oven to 400°F Grease and flour 18 muffin cups (or line with paper muffin cups).
In a medium bowl, cream together the butter and sugar until soft and fluffy. Beat in the egg. Re-sift the flour with the baking powder, baking soda and salt. Stir into the butter mixture, scraping down the sides of the bowl thoroughly. By hand stir in the yogurt, cranberries, walnuts and vanilla until just combined --- do not overmix.
Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Bake 12 to 15 minutes, until muffins are set and lightly browned on top.
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