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Cranberry-Pistachio Muffins

  • Prep Time: 20 minutes
  • Cook Time: 15 - 18 minutes
  • Servings: 12
  • Course: Breakfast

Fresh cranberries add a tart note to these simple muffins, while meaty pistachios add a pop of color.

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  • Nonstick cooking spray
  • 1 1/4 cups all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cardamom
  • 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  • 3/4 cup nonfat milk
  • 1/2 cup sugar
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 3/4 cup coarsely chopped fresh cranberries
  • 1/4 cup chopped pistachio nuts
  • Reynolds® Baking Cups


Step 1

Preheat oven to 375°F. Line a muffin tin with 12 Reynolds® Baking Cups. Lightly coat cups with cooking spray; set aside. In a medium bowl stir together all-purpose flour, whole wheat pastry flour, baking powder, salt, and cardamom. Make a well in center of the flour mixture; set aside.

Step 2

In another medium bowl combine egg, milk, sugar, oil, and vanilla. Add milk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently stir in cranberries.

Step 3

Spoon batter into prepared baking cups, filling each about two-thirds full. Sprinkle with pistachio nuts. Bake for 15 to 18 minutes or until a toothpick inserted in centers comes out clean. Cool in the pan on a wire rack for 5 minutes. Remove from pan; serve warm.

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