Yield:
6 servings

Bursting with the flavors of tart cranberries and sweet walnuts, these muffins are delicious for breakfast or later in the day with tea.

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen cranberries
  • 1/2 cup walnut halves, toasted (see Note)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup milk
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
1. Preheat oven to 400F. Lightly butter 12 standard-sized muffin cups. Or, line the muffin cups with paper liners.

2. In a large bowl, whisk together the flour, baking powder, baking soda and salt.

3. Put the cranberries, walnuts and sugars in a food processor fitted with a metal blade. Pulse 8 to 10 times until coarsely ground. Alternatively, finely chop the cranberries and walnuts and toss them with the sugars.

4. Combine the butter, milk, egg and vanilla. Pour into the flour mixture and stir until just combined. Do not overmix.

5. Spoon the batter into the muffin cups, filling each one about two-thirds full. Bake for 15 to 20 minutes until the muffins are risen, browned, and a toothpick inserted in the center comes out clean.

6. Set the muffin tins on wire racks and let the muffins cool in the cups for about 5 minutes. Turn the muffins out onto racks to cool completely.

Note: To toast the walnuts, spread them on a baking sheet and toast them in a preheated 350F oven or toaster oven for about 5 minutes until golden brown and fragrant. Shake the pan once or twice for an even toasting. Slide the nuts off the baking sheet as soon as they reach the desired color to halt the cooking and let them cool.



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