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  1. Cranberry-Peanut Butter Muffins

Cranberry-Peanut Butter Muffins

00:30:00 12 servings, 1 muffin (68 g) each
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12 servings, 1 muffin (68 g) each

In less than 30 minutes, you can bake up a batch of delicious muffins with our Cranberry-Peanut Butter Muffins recipe. Your family will surely thank you!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Beat egg, peanut butter, sugar and oil in large bowl with whisk until blended.
  • Combine flour, baking powder and baking soda. Add to peanut butter mixture; mix well. Gradually add milk, mixing just until blended after each addition. Stir in cranberries.
  • Spoon into 12 paper-lined muffin cups.
  • Bake 18 to 20 min. or until toothpick inserted in centres come out clean. Cool 5 min. Remove from pan to wire rack; cool completely.

How to Warm Any Leftover Muffins

Microwave any leftover muffins on HIGH 30 sec. or just until warmed.


Prepare using Kraft Crunchy Peanut Butter.


  • 12 servings, 1 muffin (68 g) each

Nutritional Information

Serving Size 12 servings, 1 muffin (68 g) each
Calories 240
% Daily Value
Total fat 11g
Saturated fat 1.5g
Cholesterol 15mg
Sodium 190mg
Carbohydrate 32g
Dietary fibre 1g
Sugars 16g
Protein 4g
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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