Hints of cinnamon and the sweetness of glaze make these fresh Cranberry Walnut Muffins a seasonal hit. Simple to prepare and sweet to eat, they’re perfect for breakfast time, snack time and every time in between.
Today I misplaced my sanity and my bag of cranberries. They were in my cart at the grocery store I recall because I was beyond excited to see them back in season. Yet locating the cranberries in my kitchen is proving elusive. Taking center stage at my circus of confusion is an empty refrigerator fruit drawer.
Whoever cued the clowns needs to call them off because I’m in no mood for funny business. This is serious; there are muffins to be made and I’m missing my main ingredient. It’s mystifying. Cranberries don’t just vanish into thin air. Then again, today is All Hallows’ Eve, there’s a full moon tonight and it wouldn’t surprise me if some sort of witchcraft was behind the cranberry disappearance.
I wanted to call a Salem psychic for help finding my berries, only I couldn’t find my phone either so I just gave up and returned to the store for another bag. The average person loses nine things a day, but I’m an overachiever. Today I lost 270 cranberries and 1 phone before lunch. Evidently, I have a flair for losing. But I’ve also got a flair for muffin making so all is not lost.
At least not until something else of mine comes up missing.
My short-term memory might be shot but at least my tastebuds are still firing on all cylinders. I know because the first bite of these Cranberry Walnut Muffins is a part-sweet, part-tart explosion of flavor making these moist, fluffy muffins are one of my favorite fall recipes.
If you can keep tabs on your cranberries without a tracking device, you have to try this recipe. With a hint of cinnamon and a sweet glaze, fresh Cranberry Walnut Muffins are the hit of the season. Simple to prepare and sweet to eat, they’re perfect for breakfast time, snack time and every time in between.