Cranberry Walnut Flaxseed Muffins

Cranberry Walnut Flaxseed Muffins

Hearty muffins studded with tart cranberries and crunchy walnuts, boosted with ground flaxseed.

Total 40 min Makes 12 muffins Calories 268/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Eggs, Dairy, Tree nuts, Wheat

These muffins pair tangy dried cranberries with toasted walnuts in a tender, lightly nutty crumb from ground flaxseed. A quick batter comes together in one bowl, making them suited for weekday breakfasts or a wholesome afternoon snack. The flaxseed adds a subtle earthiness while keeping the texture moist.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup ground flaxseed
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup dried cranberries
  • 3/4 cup walnuts, chopped

Method

  1. Preheat oven to 375°F and line a 12-cup muffin pan with paper liners or grease the cups.

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

  3. In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.

  4. Pour the wet mixture into the dry ingredients and stir just until combined; do not overmix.

  5. Fold in the dried cranberries and chopped walnuts until evenly distributed.

  6. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

  7. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

  8. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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    Cranberry Walnut Flaxseed Muffins

    These muffins pair tangy dried cranberries with toasted walnuts in a tender, lightly nutty crumb from ground flaxseed. A quick batter comes together in one bowl, making them suited for weekday breakfasts or a wholesome afternoon snack. The flaxseed adds a subtle earthiness while keeping the texture moist.

    40 min 12 muffins 268 cal

    Ingredients

    • 1 1/2 cups all-purpose flour
    • 1/2 cup ground flaxseed
    • 3/4 cup granulated sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 2 eggs
    • 1 cup buttermilk
    • 1/2 cup vegetable oil
    • 1 teaspoon vanilla extract
    • 1 cup dried cranberries
    • 3/4 cup walnuts, chopped

    Method

    1. 1

      Preheat oven to 375°F and line a 12-cup muffin pan with paper liners or grease the cups.

    2. 2

      In a large bowl, whisk together the flour, ground flaxseed, sugar, baking powder, baking soda, salt, and cinnamon.

    3. 3

      In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.

    4. 4

      Pour the wet mixture into the dry ingredients and stir just until combined; do not overmix.

    5. 5

      Fold in the dried cranberries and chopped walnuts until evenly distributed.

    6. 6

      Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

    7. 7

      Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

    8. 8

      Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.