Peanut Butter-Cranberry Muffins

30 12 servings, 1 muffin (79 g) each
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12 servings, 1 muffin (79 g) each

Love peanut butter muffins as much as we do? Then our Peanut Butter-Cranberry Muffins recipe is for you. After one bite, this simple muffin recipe is sure to become your new go-to favourite.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Combine first 5 ingredients; set aside. Whisk egg, peanut butter and oil in large bowl until blended. Gradually add milk, mixing well after each addition. Add flour mixture; stir just until moistened. Stir in 1/3 cup cranberries.
  • Spoon into 12 muffin pan cups sprayed with cooking spray; top with remaining cranberries and pepitas.
  • Bake 15 min. or until toothpick inserted in centres come out clean. Cool in pan 5 min. Remove 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 (79 g) each

Nutritional Information

Serving Size 12 servings, 1 muffin (79 g) each
Calories 280
% Daily Value
Total fat 17g
Saturated fat 2.5g
Cholesterol 15mg
Sodium 330mg
Carbohydrate 28g
Dietary fibre 2g
Sugars 15g
Protein 6g
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 8 %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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