Cranberry Walnut Muffin Recipe

I grew up eating at Perkins with my grandparents. We would do breakfast or grab their sugar lemon cookies from the bakery at night. And then as I grew up I came to love their muffins, their massive, delicious muffins. They make a ton of different flavors and one of them (used to be) cranberry nut. It has since been subbed out for cranberry orange (which is good too) but I miss the walnut studded muffins of my childhood. And recently I've been craving them. I'm not sure if it's because I associate cranberries with summer and I'm dying for some hot weather or if my body just needs cranberries, but I decided to try my hand at recreating those childhood delights. Below is my recipe, they aren't exactly right, but good lord are they good — the sour of the berries goes well with the crunch of the nuts and the inherent sweetness of the muffins themselves. Let me know if you make them — xoxo darling, Hayden.

Cranberry Walnut Muffin Recipe Yields about 18 muffins You'll Need: -2 cups flour -1 cup sugar -3 teaspoons baking powder -1/2 teaspoon salt -3/4 cup whole milk -1/3 cup butter, melted -2 large eggs -1 1/2 cups frozen cranberries (fresh is better, if you can find them) -1 cup chopped walnuts -cupcake baking trays -mixing bowl -hand mixer -spatula Instructions: 1. Preheat your oven to 375 degrees. 2. Line your baking trays with paper liners (I use these).  3. Combine all ingredients in a big mixing bowl. 4. Mix until incorporated then run the mixer at high speed to break up the cranberries a bit.  5. Use a ice cream scoop to scoop mixture into baking trays. 6. Bake at 375 for about 20 minutes, checking every 8-10 until the tops are golden brown. 7. Let cool, or don't. They go well with vanilla bean ice cream, or just by themselves.  Want more?Learn how to make Eton Mess >>
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