These Cranberry Cashew Muffins are a delicious, lightly sweet option for lunch boxes, picnics, or a cosy snack. They’re filling without being overly sugary and hold you over nicely between meals.
Muffins are one of the easiest bakes to pull together, and I keep returning to them because they’re quick—about 30 minutes from start to finish—and endlessly adaptable. If you don’t have dried cranberries, try sultanas or raisins. If you’re out of cashews, swap in pecans or chopped almonds.
These muffins are substantial enough to satisfy hunger and don’t rely on excessive sweetness. You can tailor the flavours however you like—sweet, tangy, nutty, or a mix of all three.
If you love muffins too, there are plenty of variations to explore in my muffin collection—sweet and savoury, simple and extravagant—perfect for whatever you have in the pantry.
How to Make Cranberry Muffins
There’s one basic technique I always use that makes muffin-making reliable: mix dry ingredients separately from the wet ingredients. This approach—often called the “muffin method”—helps ensure even distribution of raising agents and avoids overworking the batter.
Keep the dry and wet mixes separate, then combine with minimal stirring.
I usually whisk the dry ingredients together in a large bowl, then mix the wet ingredients in a jug so pouring and measuring are easy. Once the oven is hot and the muffin tin is lined, pour the wet into the dry and fold together gently. Stir just until the flour disappears—some lumps are fine.
Spoon the batter into paper or silicone cases and bake until the tops are golden and spring back when pressed. Let the muffins cool completely on a wire rack for the best texture and flavour—muffins often taste better at room temperature than right from the oven.
The dried cranberries remain little bursts of tang and sweetness, while the cashews soften slightly in the bake but still add a pleasing bite and creamy taste.
Cranberry Cashew Muffins
Below is the complete recipe with exact quantities and baking instructions. If you try it, I’d love to hear how it went—leave a comment, send a message, or share a photo.
sweet treats
American
cranberry muffins, Muffin recipe
- 255 g plain flour
- 75 g sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 100 g dried cranberries – I used sweetened cranberries; add a touch more sugar if yours are unsweetened
- 70 g cashew nuts – raw, unsalted
- 1 egg – beaten
- 240 ml milk – oat milk or any milk will do
- 90 ml vegetable oil
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Preheat the oven to 190°C (170°C fan) / gas 5. Line a 12-hole muffin tin with paper or silicone cases.
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Mix all the dry ingredients together in a large bowl. Combine the wet ingredients in a jug and whisk together.
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Pour the wet mixture into the dry ingredients and stir just until no dry flour remains. Spoon the batter evenly among the muffin cases.
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Bake for 20–25 minutes, until the tops are golden and spring back when gently pressed. Cool on a wire rack before storing or serving.