Cranberry Nut Muffins


  • 2 cups flour
  • 3/4 cups light brown sugar, packed
  • 2 teaspoons baking powder
  • 2 large eggs, at room temperature
  • 2/3 cups Ocean Spray cran-tropical juice (or something similar)
  • 1/3 cup vegetable oil
  • 2 cups fresh cranberries
  • 1/2 cup (heaping) chopped walnuts


  1. Preheat oven to 375 degrees and grease a 12-cup regular-sized muffin tin.
  2. In a large bowl, whisk together the flour, brown sugar and baking powder.
  3. In a medium bowl, whisk the eggs.
  4. Add the cran-tropical juice and oil to eggs and whisk until well mixed.
  5. Pour the wet mixture into the bowl with the dry ingredients and stir until combined (will be lumpy).
  6. Fold in the cranberries and nuts until evenly distributed.
  7. Spoon mixture into the prepared muffin tin (cups will be nearly full).
  8. Bake in the preheated oven for 25-30 minutes or until the tops of the muffins are golden brown and they pass the toothpick test.
  9. Remove the muffins from the oven and allow them to cool slightly before removing from pan and cooling on a wire rack.

The original recipe I followed to make these tasty muffins can be found here.

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