Holiday Cranberry Nut Breakfast Muffins Recipe
Introduction
These Holiday Breakfast Muffins are a festive and flavorful way to start your morning. Filled with cranberries, nuts, and a touch of warm spices, they bring a cozy holiday feeling to any breakfast table. Whether for a special occasion or a weekend treat, they are sure to delight family and friends.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries (or dried cranberries)
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/2 cup chocolate chips (optional)
- Turbinado sugar for sprinkling (optional)
- Additional nuts or cranberries for garnish (optional)
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Step 3: In another bowl, whisk the melted butter, eggs, milk, and vanilla extract until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix. It’s okay if a few lumps remain.
- Step 5: Gently fold in the cranberries, chopped nuts, and chocolate chips if using.
- Step 6: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle turbinado sugar and extra nuts or cranberries on top if desired.
- Step 7: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
- Step 8: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Tips & Variations
- Use fresh cranberries for a tart burst of flavor, or dried cranberries for a sweeter, chewier texture.
- Swap the nuts for sunflower or pumpkin seeds for a nut-free option.
- For a dairy-free version, use a plant-based milk and oil instead of butter.
- Add orange zest to the batter for an extra festive citrus note.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving for a fresh-baked taste.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cranberries without thawing?
Yes, you can add frozen cranberries directly to the batter. Just fold them in gently to avoid streaking the batter with juice.
What can I substitute for the chocolate chips?
If you prefer not to use chocolate chips, you can omit them entirely or replace them with extra nuts, dried fruit, or white chocolate chips for a different flavor.
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Holiday Cranberry Nut Breakfast Muffins Recipe
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Holiday Breakfast Muffins are a festive and delightful morning treat, packed with fresh cranberries, crunchy nuts, and optional chocolate chips. Perfectly spiced with cinnamon and nutmeg, these muffins are easy to make and ideal for holiday breakfasts or brunch gatherings.
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries (or dried cranberries)
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/2 cup chocolate chips (optional)
For Topping (Optional):
- Turbinado sugar (for sprinkling)
- Additional nuts or cranberries for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until all ingredients are evenly combined.
- Mix Wet Ingredients: In another bowl, whisk together the melted unsalted butter, eggs, milk, and vanilla extract until the mixture is smooth and uniform.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix; a few lumps in the batter are normal. Then gently fold in the cranberries, chopped nuts, and chocolate chips if using.
- Fill Muffin Tins: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. If desired, sprinkle turbinado sugar and extra nuts or cranberries on top of each muffin for added texture and festive appearance.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops of the muffins are golden brown.
- Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature for best flavor and texture.
Notes
- You can substitute milk with any non-dairy milk such as almond or oat milk for a dairy-free option.
- Fresh or frozen cranberries work equally well; if using frozen, do not thaw before adding to the batter.
- Optional chocolate chips add a sweet contrast and make the muffins more festive.
- Topping with turbinado sugar adds a subtle crunch and sparkle ideal for holiday presentation.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Holiday muffins, breakfast muffins, cranberry muffins, festive breakfast, baked muffins, cinnamon nutmeg muffins, nut muffins, chocolate chip muffins
