Paleo Cranberry Hazelnut Muffins

Ingredients & Supplies

Yield: 16 - 18 Muffins

1 Package Paleo Hazelnut Cake and Muffin Mix

6 eggs

½ cup liquid coconut oil (melted)

1 cup honey

½ cup water

1 cup fresh or dried cranberries

1 tablespoon pure vanilla extract


1. Preheat oven to 350 degrees F.

2. Make Paleo Baking Company Hazelnut and Muffin Mix according to package instructions, reducing melted coconut oil to ½ cup. Combine vanilla extract with wet ingredients before adding dry mix.

3. Gently fold cranberries into batter.

4. Spoon batter into 16-18 individual muffin papers. This works best using a standard sized cookie scoop.

5. Bake at 350 degrees for 18-20 minutes until muffins are golden brown on top and an inserted toothpick comes out clean.

6. Serve warm or at room temperature. Muffins can be frozen for up to 1 month and reheated in a microwave on high for 30 seconds.

In the United State, Cranberries are often synonymous with the Thanksgiving holiday meal. Known as a symbol of peace, this bright and slightly bitter berry is a perfect addition to any holiday table. Perfectly paired with the calming flavor of pure vanilla, these Paleo Cranberry Muffins create a comforting and mouth-watering aroma when pulled from the oven that will make everyone in the nearby vicinity salivate in anticipation.

These cranberry muffins are perfect when served on a frosty winter morning with a hot cup of coffee or as a delicious side dish at your next family gathering.

Folding fresh cranberries into the batter lends these tasty treats a natural source of vitamin C and powerful antioxidants. An optional topping idea is to add freshly grated lemon zest to muffins before baking to bring out an extra burst of citrusy aromatics with every bite.

Browse Our Mixes

Tag your Instagram photos with #PaleoBakingCo

Tag your Instagram photos with #PaleoBakingCo