My Blog on WCCO-TV: Bite of Minnesota

Tuesday, November 17, 2009

Cranberry Walnut Muffins

Just doing a quick post today. While I’m full of words and stories, I just can’t seem to get them to come out right – ever have those days?

So, I’ll leave you with these awesome Cranberry Walnut Muffins. While trying to clean up my stacks of recipes, I came across this one in the Star Tribune. It’s from a book called Great Coffee Cakes, Sticky Buns, Muffins and More by Carole Walter.

These muffins rocked and kept fresh all week. While you can freeze them for later use, we ate them all over a week or so. I’ve tried various cranberry muffins in the past which have been too dense or grainy. These remind me of fresh blueberry muffins in their lightness and golden color.

Cranberries are on sale at almost every store or at a winter farmers market. There is one coming up on Saturday (the 21st) at Local D’Lish from 10am – 2pm. They are located at 208 N. 1st Street in Minneapolis’ Warehouse District. I’ll be headed there for sure to pick up a winter crop share from Loon Organics.

Cape Cod Cranberry Muffins

(makes 15 muffins)

5 ounces (1 ¼ cups) fresh or frozen cranberries
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons unsalted butter
3 tablespoons canola oil
¾ cup sugar
2 large eggs, lightly beaten
2/3 cup orange juice
¾ cup coarse-chopped toasted walnuts

Position racks in the upper and lower thirds of the oven. Preheat oven to 375°. Line 14 muffin cups with paper or foil cupcake liners.

Place the cranberries in a food processor fitted with the metal blade and use on/off pulses to coarsely chop the cranberries. Set aside. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In a small saucepan, combine the butter and oil and heat until the butter melts. Stir in the sugar; it will not dissolve.

In a large bowl, use a wooden spoon to stir together the eggs and orange juice. Stir in the sugar mixture, then add the dry ingredients and mix until just moistened. When the flour is almost incorporated, stir in the cranberries and walnuts.

Fill the muffin cups until almost full with batter, about ¼ cup each. Bake 18 to 20 minutes, one pan on each shelf. Halfway through baking, rotate the pans front to back and switch them from one shelf to the other. Bake until the muffins are golden brown and the tops are springy to the touch. Cool on a wire rack.


  1. Looks good! We made pumpkin bread today, three loaves of it (still using up our pumpkin puree. I think last year we got rid of the last of it somewhere around March).

  2. Love the new look for your site! And, of course, this recipe is totally going in my "To Make" file. Yum!

  3. I love this time of the year -- for all the cranberries and nuts in particular! And I'm loving your new look too!

    Interesting tidbit: Heard there was a cranberry shortage this year, due to all the funky weather... but I haven't noticed higher prices. Have you?

  4. is there a way to print the recipe?

  5. Hi Karin,

    The recipes paste into a Word doc very easily - just highlight the text you want, copy, paste and print :)


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