baking · breakfast · brunch

Cranberry Macadamia Nut Muffins

My holiday baking extravaganza has kicked into high gear.

I haven’t made any cookies yet, but I’ve made plenty of candies, muffins, and other dessert options.

I have two more weekends to bake all the best stuff, and I plan on making the most of it.

I made this cranberry muffin recipe on a whim the other day, and I’m so glad I made it. It’s a classic cranberry muffin, but it tastes so incredibly good.

The tartness of the cranberries, mixed with tart-and-sweet orange and

macadamia nuts, is a sublime mix of flavors.

I ate these muffins every day for breakfast for nearly a week. I highly recommend cutting them in half, toasting them in a pan, and then slathering them in butter. That’s my favorite way to eat reheated muffins!

Save this recipe for when family is in town for the holidays. I bet everyone will love it.


Cranberry Macadamia Nut Muffins

  • Servings: 8-10
  • Difficulty: Easy
  • Print

A simple cranberry muffin with macadamia nuts and orange.


  • 2 cups flour
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1 cup sugar
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 cup shortening
  • 3/4 cup orange juice
  • 2 eggs, slightly beaten
  • 1 1/2 cups fresh cranberries
  • 1 1/2 cups macadamia nuts, chopped
  • Directions

    1. In a large bowl, mix together flour, baking powder, nutmeg, ginger, sugar, baking soda and cinnamon.
    2. Using two knives, cut in shortening until mixture is crumbly.
    3. Pour in orange juice and eggs. Stir until well combined.
    4. Fold in cranberries and nuts.
    5. Pour into paper-lined muffin tin and bake at 350 degrees until golden brown, about 25 minutes.

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