Cranberry walnut muffins

Muffin anyone? With a moist, tangy and nutty sponge, these scrumptious cranberry and walnut muffins are a must bake this winter.

Brought to you by Splenda®

Tuck into delicious cranberry and walnut muffins by Splenda...

Perfect as a little gift or to share with your friends and family. Happy baking!

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  • 30 g SPLENDA® Sugar Alternative, Granulated
  • 180 g plain flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp cinnamon
  • 160 ml buttermilk
  • 56 g butter, melted
  • 2 large free-range eggs
  • 1 tsp grated orange zest
  • 30 g walnuts, chopped
  • 75 g chopped fresh or frozen cranberries
  • butter-flavoured cooking spray, for greasing


Preheat the oven to 190°C/Gas Mark 5. Spray 8 holes of a 12-hole muffin tin with butter-flavoured cooking spray. Set aside.
Mix the SPLENDA® Granulated, flour, baking powder, bicarbonate of soda and cinnamon together in a medium-sized mixing bowl. Set aside.
Mix the buttermilk, melted butter, eggs and orange zest together in a small mixing bowl. Add to the flour mixture and mix gently to combine. Add the walnuts and cranberries and stir until just combined.
Spoon the batter into 8 holes of the muffin tin. Bake for 20-25 minutes, or until a toothpick inserted in the centre comes out clean.

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