Cranberry Walnut Yogurt Muffins
Indulge in the delightful combination of tangy cranberries and crunchy walnuts with these Cranberry Walnut Yogurt Muffins. Perfect for breakfast or as a wholesome snack, these muffins are moist and packed with flavor, thanks to the addition of yogurt and ripe banana. Ideal for sharing with family and friends, they can be enjoyed warm right out of the oven or stored for a quick grab-and-go option. Each bite reveals a mouthful of nutty goodness and fruity sweetness, making them a fantastic treat any time of day!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
all-purpose flour
2 cups (can substitute with 1/2 cup whole wheat pastry flour and 1 1/2 cups all-purpose flour)
baking powder
2 teaspoons
baking soda
1 teaspoon
salt
1 teaspoon
sugar
1/2 cup
egg
1 (beaten)
yogurt whey or milk
3/4 cup
ripe banana
1 (mashed)
plain yogurt
1/4 cup
vegetable oil
1/2 cup
orange extract
1 teaspoon
dried cranberries
1/2 cup
walnuts
1/2 cup (coarsely chopped)
Instructions
1
Preheat your oven to 400°F (200°C). Prepare a muffin tin by greasing it or lining it with paper baking cups.
2
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
3
In another bowl, mix the sugar, egg, yogurt whey (or milk), mashed ripe banana, plain yogurt, vegetable oil, and orange extract until smooth and well-blended.
4
Gently fold the wet ingredients into the dry ingredients. Be careful not to overmix; stir just until combined.
5
Add the dried cranberries and coarsely chopped walnuts into the batter, folding them in gently to ensure even distribution.
6
Spoon the muffin batter evenly into the prepared muffin cups, filling each about 2/3 full.
7
Bake in the preheated oven for 12 to 15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8
Remove from the oven and let the muffins cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely.
9
For the best flavor, serve slightly warm or store in an airtight container for later enjoyment.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Cranberry Walnut Yogurt Muffins?
They are moist, flavorful muffins featuring tangy cranberries, crunchy walnuts, yogurt, and ripe banana.
At what temperature should the oven be preheated?
The oven should be preheated to 400°F (200°C).
How do I prepare the muffin tin?
You can prepare the tin by greasing it or lining it with paper baking cups.
Can I substitute the all-purpose flour?
Yes, you can substitute it with 1/2 cup whole wheat pastry flour and 1 1/2 cups all-purpose flour.
What leavening agents are used in this recipe?
This recipe uses 2 teaspoons of baking powder and 1 teaspoon of baking soda.
How much sugar is required for these muffins?
The recipe calls for 1/2 cup of sugar.
Is the egg prepared in a specific way?
Yes, the one egg should be beaten before being mixed in.
What can I use if I do not have yogurt whey?
You can use 3/4 cup of milk as a substitute for yogurt whey.
How should the banana be prepared?
One ripe banana should be mashed before adding it to the wet ingredients.
What type of yogurt is used in the batter?
The recipe requires 1/4 cup of plain yogurt.
What kind of oil is recommended for these muffins?
The recipe calls for 1/2 cup of vegetable oil.
Which extract gives these muffins a unique flavor?
One teaspoon of orange extract is used to provide a citrus note.
What type of cranberries are needed?
The recipe uses 1/2 cup of dried cranberries.
How should the walnuts be prepared?
The walnuts should be coarsely chopped, measuring 1/2 cup.
How do I combine the wet and dry ingredients?
Gently fold the wet ingredients into the dry ingredients and stir just until combined.
Is it okay to overmix the batter?
No, you should be careful not to overmix; stir only until the ingredients are just combined.
When do I add the cranberries and walnuts?
Add them after the wet and dry ingredients are combined, folding them in gently.
How much batter should I put in each muffin cup?
Fill each muffin cup about 2/3 full.
How long do the muffins need to bake?
Bake them for 12 to 15 minutes.
How can I tell if the muffins are done?
They are done when they are golden brown and a toothpick inserted into the center comes out clean.
How long should the muffins cool in the pan?
Let them cool in the muffin pan for about 5 minutes.
Where should the muffins cool completely?
After 5 minutes in the pan, transfer them to a wire rack to cool completely.
Can I serve these muffins warm?
Yes, for the best flavor, serve them slightly warm.
How should I store leftovers?
Store them in an airtight container for later enjoyment.
Are these muffins suitable for breakfast?
Yes, they are perfect for breakfast or as a wholesome snack.
How many ingredients are in this recipe?
There are 13 ingredients in total.
Is salt included in the recipe?
Yes, 1 teaspoon of salt is included in the dry ingredients.
What is the description of the muffin texture?
The muffins are described as moist and packed with flavor with a nutty goodness.
Are these muffins considered a quick bread?
Yes, they are tagged under the category of quick breads.
Is this recipe suitable for sharing?
Yes, it is ideal for sharing with family and friends.