Cranberry Nut Muffins

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Cranberry Nut Muffins

star rating (6) rate this recipe »
Published prior to 2008

The zing of cranberries and the hearty crunch of walnuts are a classic New England combination. These muffins are excellent warmed for breakfast. This recipe is the same one featured in King Arthur Flour's most recent magazine ad.

2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 cup dried cranberries
1/2 cup chopped walnuts
1 cup milk
1/4 cup butter or margarine, melted
2 eggs

Preheat your oven to 500°F

Mixing the dry ingredients: Blend together the dry ingredients (flour, sugar, salt, baking powder) as long and asvigorously as you want. Continue until all dry ingredients are thoroughly mixed. Add the berries and nuts, and stir them until they are evenly coated with the dry ingredients.

Mixing the liquid ingredients: In a separate bowl, beat the liquid ingredients together until they are light.

Mixing the liquid and the dry: Pour the wet ingredients into the dry. Here's where you have to restrain yourself. Take a fork or wire whisk and blend the two for 20 seconds and no more. The secret to light and tender muffins lies in this final blending. It's okay if you've left some lumps that look as if they want more stirring. They really don't. So, no matter how hard it is, resist the impulse.

Baking: Fill the cups of a lightly greased, 12-cup muffin tin three-quarters full. As soon as the muffins are in the oven, DROP THE TEMPERATURE TO 400 DEGREES (this is important). Bake for about 20 minutes or until they're a lovely, golden brown. Remove from pan and cool on a wire rack. Best served warm.

Note: When you put muffins in a very hot oven initially and then immediately drop the temperature, you help create the peaks that make them so appealing.


  • star rating 05/27/2014
  • from
  • VERY dry
    I'm sorry to hear that this recipe turned out dry for you! Please feel free to call our Baker's Hotline so that we can help troubleshoot what may have happened. Jon@KAF 855 371 2253
  • star rating 10/03/2011
  • shahshah1149 from KAF Community
  • I doubled this recipe and added half AP flour and half white whole wheat flour but the muffins were too heavy. Can you possibly tell me what went wrong? I made the original recipe first time I made these and they came out fine. That's why I only gave 4 stars.
    Substituting white whole wheat flour for the all purpose flour in a recipe can make it slightly more dense. We generally recommend adding an additional 1 Tablespoon liquid per cup of white whole wheat flour in the recipe. Also, you want to make sure that you are measuring your flour by fluffing the flour with a spoon, then spooning the flour into your measuring cup, then leveling the top with a straight edge. If you dip your measuring cup directly into the flour, you may end up getting up to 20% more flour than the recipe is calling for, which can also make the final result very dense and heavy. If you have additional questions, please contact us at the Baker's Hotline at 1-800-827-6836 and we'll be happy to help you! ~Mel @ KAF
  • star rating 11/26/2009
  • Silvia from Geneva
  • I did not like the flavor of these muffins. Too much salt and baking powder - they tasted both salty and metallic. Too bad, because the shape and texture were spot on. I am not convinced about the nut-cranberry combination either, but that is certainly a personal thing. Sorry to disappoint. If you try this recipe again, halve the salt or just add a pinch. If the rise and texture was good, leave the baking powder as is. Irene @ KAF
  • star rating 10/21/2009
  • Jane from Hopkinton, MA
  • I halved the sugar and followed the rest of the recipe. It turned out great. Soft inside, crispy outside, juicy, rich. It tastes the best if served hot. just as it indicated in the recipe. Be very careful not to blend it for too long when mixing the dry and liquid ingredients together.
  • star rating 09/09/2009
  • suible from phoenix
  • I changed a few things - halved the sugar and substituted half the white flour with whole wheat flour. Plus I left out the nuts due to allergy. I did add a bit more milk - perhaps a tablespoon - shoulda measured that. The muffins are very easy to make. The taste was fine - the amount of sugar was fine for me. The muffins looked great - they rose fine, even with less white flour. The muffins were very dry though - probably my fault. In Phoenix area, the dry air dries out everything, including baking ingredients. Overall, though, the muffins tasted fine - will probably make again, but with more liquid.
  • star rating 01/13/2009
  • Claudia from Columbus GA
  • It is easy to make and the muffins are delicious. I just wish it would come with the nutrition infor for those of us who keep track of such things.