Cranberry Walnut Muffin Tops
Cook time
Total time
Serves: 24 muffin tops
  • 1¾ cup flour
  • ¾ teaspoon salt
  • ½ cup sugar
  • 1 teaspoon baking soda
  • 2 eggs
  • 3 tablespoons butter, melted
  • ¾ cup buttermilk
  • 1 cup dried cranberries
  • ½ cup chopped walnuts
  • 1 teaspoon orange zest, optional
  1. Preheat oven to 375F.
  2. Grease two rimmed cookie sheets with baking spray or a silicon baking mat.
  3. Combine dry ingredients (flour, salt, and baking soda) in a medium bowl and whisk together to blend. In another bowl combine wet ingredients (eggs, butter, and buttermilk) and sugar. Pour wet into dry and combine with the least number of strokes possible. Add in the cranberries and walnuts and orange zest, if using, just to combine. A few lumps here and there will lend to tender muffins. We don't want rubber muffin tops, folks!
  4. Using a 2 tablespoon cookie scoop or an ice cream scoop, dish out 24 muffin tops onto your prepared cookie sheets.
  5. Bake 10 minutes or until golden. Keep a close eye on these, as they'll go from golden to overdone in a very short amount of time.
  6. Remove to a cooling rack and enjoy with a steamy mug of coffee.
Recipe by Jellibean Journals at