Cranberry Pistachio Muffins

Cranberry Pistachio Muffins

Published January 29, 2013 | Written by

Published by: Healthline Exclusive

Servings: 24
Total Time: 40 min

Prep Time: 20 min | Cook Time: 20 min


Fresh cranberries give these muffins a perfect balance of tartness and sweetness, and the light green pistachios complete a beautifully festive color scheme. Serve with a glass of coffee or tea as a comforting breakfast for guests visiting over the holidays.

Nutrition Facts
Serving size: 1 muffin
Calories per serving: 160
% Daily Value*
Total Fat 7.7g 12%
Saturated Fat 1.0g 5%
Sodium 154mg 6%
Total Carbohydrate 22.7g 8%
Protein 3.0g 4%
Percent Daily Values are based on a 2,000 calorie diet.


  • 6 oz. ( 3/4 cup) trans fat-free margarine
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 cup unsweetened applesauce
  • 1/4 cup nonfat milk
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups cranberries (fresh or frozen)
  • 1/2 cup chopped pistachios

Step by Step:

  1. Preheat oven to 350 °F. Lightly grease two muffins pans.
  2. Using a stand mixer or a handheld electric mixer, cream the butter and sugars until light and fluffy. Keeping the mixer going on medium-low speed, add the eggs, applesauce, and milk. Set aside.
  3. In a large bowl, combine the flours, baking powder, baking soda, salt, and cinnamon. Slowly add the dry ingredients to the wet ingredients in batches, stopping just when the batter comes together. Don't overmix.
  4. Stir in cranberries and pecans. Scoop batter into muffin pans, filling each well about halfway to the top. Bake for 17 to 20 minutes, until muffins are golden brown on top. Transfer to a cooling rack to cool before serving.