Cherry Nut Muffin Mix

These fruit-and-nut muffins are loved so much, the recipe has been modified to layer the dry ingredients in a jar. Print the directions for preparing the muffins and spiced butter on a holiday postcard and attach to the jar with a festive ribbon.


14 muffins, about 3/4 cup butter


2 cups all-purpose flour
1 cup granulated (white) sugar
1 teaspoon baking soda
1 teaspoon ground cardamom
1/2 to 1 teaspoon ground cloves
1/2 cup dried cherries or cranberries
1/2 cup chopped walnuts

Additional Ingredients

1 cup buttermilk
1 egg
1/2 cup butter, melted

Cardamom Butter Ingredients

1/2 cup butter, room temperature
1/4 cup confectioners' (powdered) sugar
1 teaspoon ground cardamom


In a small bowl, combine the flour, sugar and baking soda. In a 1 quart glass container, layer the flour mixture, cardamom, cloves, cherries and walnuts, packing well between each layer. Cover and store in a cool dry place for up to 6 months.

To prepare muffins: Place mix in a large bowl. Combine the buttermilk, egg and butter; stir into mix just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400°F (204°C) for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire cooling racks.

In a small bowl, cream the butter, confectioners' sugar and cardamom until smooth. Store in an airtight container in the refrigerator. Soften just before serving with the muffins.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 20 minutes
Cool Time: 5 minutes

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