Cranberry Walnut Muffins

    45 minutes

    These muffins are delicious, and best served with the accompaniment of hot cranberry spread (recipe below). Great for a holiday feast.

    83 people made this

    Serves: 18 

    • 2 cups (250g) plain flour
    • 1 cup (220g) white sugar
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon bicarb soda
    • 2 teaspoons orange zest
    • 1 1/2 teaspoons ground nutmeg
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 cup copha
    • 3/4 cup orange juice
    • 1 teaspoon vanilla essence
    • 2 eggs, beaten
    • 1 1/2 cups chopped cranberries
    • 1 1/2 cups chopped walnuts
    • 250g whole berry cranberry sauce
    • 2 tablespoons brown sugar, packed
    • 1/4 cup margarine

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C. Spray or grease a 12 cup and 6 cup muffin tin.
    2. Mix together the flour, sugar, baking powder, bicarb soda, orange peel, nutmeg, cinnamon and ginger.
    3. Cut in copha; stir in juice, vanilla, eggs, cranberries and nuts. Pour into muffin cups and bake for 25 minutes or until brown.
    4. Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine. Cook until heated and smooth. Remove from heat and serve as a spread for the muffins.

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    Reviews and Ratings
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    Reviews in English (87)


    Well, with the suggestions and comments of others I made a few changes and LOVED these muffins! I used dried cranberrys, added 1/2c packed brown sugar to the batter along with 3/4c sour cream for moisture. I also dirzzled them with frosting made from orange juice and powdered sugar in place of the cranberry sauce. These are sinful and should be made in moderation! THANK YOU!  -  04 Oct 2004  (Review from Allrecipes USA and Canada)


    These are the best cranberry muffins I've ever eaten. The addition of all the spices makes them very flavorful. My son loved them. I used 1/3 cup of canola oil in place of the shortening, decreased orange juice to 1/2 cup and added 1/3 cup of buttermilk. In addition I added 1/2 tsp. of salt and sliced the cranberries in my food processor instead of chopping them.  -  27 Mar 2001  (Review from Allrecipes USA and Canada)


    Very good muffins. Will make again. I used more orange zest and I used 1 cup pecans instead of the 1 1/2 cups walnuts. I also made bigger muffins 12 instead of 18 and I baked them 30 minutes.  -  03 Jun 2002  (Review from Allrecipes USA and Canada)