Cranberry Orange Muffins with Pine Nuts

So many things are hard. Parenting is hard. Taking care of sick kids is hard. Keeping the living room rug toy free for more than 10 minutes is hard. Putting clean sheets on the top bunk bed is hard. Sleeping next to a bed wetter is really hard.

That is why I make muffins: Muffins are Easy.

They are an easy snack, an easy breakfast, and an easy way to let the kids help in the kitchen and participate in making something they enjoy. After the past week of grumpy sickness here, we could really use some easy distractions. These particular muffins have become a winter favorite.

I love Cranberries and they combine so well with the Orange and Pine Nut flavors to create a really moist, flavorful treat. You can easily leave out the nuts, or swap them for walnuts or pecans, but the Pine Nuts really do add a delicious flavor. These muffins are also really good with whole grain flour like Spelt.

Looking for more Easy Muffin Recipes to try?

Whole Grain Banana Nut Muffins | Some the Wiser
Strawberry Ginger Muffins | Some the Wiser
Chocolate Ginger Banana Muffins | Some the Wiser
Zucchini Cherry Muffins | Good Life Eats
Mango Maple Muffins | Bluebonnets + Brownies

Cranberry Orange Muffins with Pine Nuts

Ingredients

2 cups all purpose flour, or freshly ground Spelt flour
½ cup sugar
½ teaspoon salt
3 teaspoons baking powder
1 teaspoon ground cinnamon
3 tablespoons grapeseed oil
1 egg
1 cup milk
1 teaspoon freshly grated orange zest
2 tablespoons freshly squeezed orange juice
1 cup fresh cranberries
½ cup pine nuts

Directions

Preheat oven to 375 degrees Fahrenheit. Grease a standard 12 muffin cup tin and set aside.

In a large bowl, combine all of the dry ingredients and mix well. In a separate bowl combine the oil, egg, milk, orange zest, juice and beat to combine. Make a well in the center of the dry mixture and pour in the milk mixture. Stir until just combined, being careful to avoid over mixing. Gently fold in the cranberries and pine nuts.

Spoon the batter into the muffin tins until they are approximately ¾ full. Bake for 20 minutes, or until golden brown and the muffins spring back when pressed lightly. Remove immediately from tin and cool on a wire rack. Makes 12 medium muffins or 9 large muffins.