
My Carrot Macadamia and Cranberry Muffins are studded with crunchy macadamia nuts, dried cranberries, and warmly spiced with the all flavours of the holiday season. Whether you enjoy them as a breakfast treat, a mid-afternoon snack, or at teatime, these muffins are indulgent but still wholesome. A family favourite at our home for many years, they are often eaten for breakfast tree-side on the 25th of December. Because of this, we call them Christmas Morning Muffins, even when we eat them at other times during the year.
The History of Carrot Macadamia and Cranberry Muffins
I love developing easy muffin recipes to share. One holiday season over a decade ago, I found myself with a few stray carrots in the crisper and a package of dried cranberries that needed to be used up. So I got creative with my late Mom’s Carrot and Walnut Muffin recipe with the aim of making Christmas Morning Muffins and these sweet yet wholesome treats were born.
Wholesome Yet Indulgent
One of my aims was to make Mom’s recipe a bit healthier, but I still wanted the recipe to be indulgent. My Carrot Macadamia and Cranberry Muffins recipe has just half a cup (100 grams) of sugar but still tastes sweet. This is due in part because of the grated carrots, which are also a good source of fibre and beta-carotene. And while the macadamia nuts and dried cranberries are fairly high in calories, they are nutrient dense. Macadamia nuts contain fibre, healthy fats (including mono-unsaturated fats) and lots of vitamins and minerals. Dried cranberries are also a good source of fibre and may offer some of the health benefits of fresh cranberries as well.
Recipe Variations
Mom’s original recipe contains all white flour, but I have adapted it to include whole-wheat flour in my Carrot Macadamia and Cranberry Muffins. This not only adds nutrition, I like the texture and flavour it provides. However, if you prefer to use all white flour, the recipe works equally well.
If you do not have buttermilk on hand, you can substitute an equal amount of plain yogurt.
I like the balance of cinnamon, ginger and nutmeg in this recipe, but feel free to adjust the spicing to suit your taste.
How To Serve Carrot Macadamia and Cranberry Muffins
To enjoy these muffins at their best, store in a sealed container at room temperature, and enjoy them within 3 to 4 days. I like to reheat them gently before serving them with butter or dairy-free spread for breakfast, snacks or afternoon tea.
Carrot Macadamia and Cranberry Muffins are particularly good for breakfast on Christmas morning, and I hope you will make our Christmas Morning Muffins part of your family’s traditions too.
Carrot Macadamia and Cranberry Muffins – Printable Recipe
Carrot Macadamia and Cranberry Muffins
Ingredients
- 1 cup all-purpose flour all-purpose flour is also known as plain flour
- ½ cup whole wheat flour You can use all white flour if you prefer
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ¼ teaspoon nutmeg freshly grated nutmeg if possible
- ½ cup sugar granulated, caster or golden granulated sugar all work well
- 2 teaspoons grated orange rind the grated rind of one medium orange
- 1 cup grated carrots, packed a bit about 3 medium carrots
- ½ cup macadamia nuts, chopped sort of roughly chopped, not too fine but with no big chunks
- ½ cup sweetened dried cranberries
- 2 eggs I use large eggs
- ½ cup mild olive oil or other mild vegetable oil
- 1 teaspoon vanilla
- ½ cup buttermilk
Instructions
- Preheat the oven to 350°F (175°F).
- Grease or line 12 large muffin tins with paper liners.
- Mix the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and sugar together in a large bowl.
- Add the grated orange rind, grated carrots, chopped macadamia nuts and sweetened dried cranberries. Stir together well.
- In a medium bowl or jug, beat the eggs lightly.
- Add the olive oil, vanilla and buttermilk. Beat together well.
- Add the wet ingredients to the dry ingredients, stirring together just until mixed well, with the flour fully incorporated in the batter. Do not beat.
- Scoop the muffin batter into the muffin tins. I use a quick-release ice cream scoop to do this.
- Bake for 15 to 18 minutes until the tops of the muffins are beginning to turn golden and a skewer inserted into the centre of the muffins comes out clean.
- Remove the muffin pans from the oven, and, when they are cool enough to handle, transfer the muffins to a wire rack to cool completely.
- Carrot Macadamia and Cranberry Muffins can be served warm or at room temperature. I like to re-warm them a bit before serving for the best flavour.
- Store in an airtight container at room temperature.
did you make this recipe?
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Comments & Reviews
Love a good muffin for breakfast and this one with the carrot, fruit and nuts are superb looking.
Saw your post at Full Plate Thursday.
My entries this week are numbered #36+37
Hope you will join SSPS
Thank you so much for the compliment, Esme! The muffins really are delicious. Thank you for visiting and sharing. Wishing you and yours a very Happy Holiday Season!