Oh my–where do I begin with these wonderful fresh cranberry muffins? Believe me when I say, they are perfection! Perfectly tender and moist, bursting with flavor and SO EASY to make! For some strange reason, I seem to forget about cranberries and I don’t know why because, I think I like fresh cranberries in baked goods better than any other fruit. They are sweet and tangy and add so much flavor while keeping their shape and not turning all mushy while baking! I think they are quite festive too, with their bright red color. I am adding these to my Christmas breakfast menu. I think they will be perfect alongside our beloved Christmas Eggs. I will warn you though, that you may want to double the recipe. A batch of 12 were gone way too fast at my house. Also they freeze beautifully. I prefer lemon, but orange is excellent in this muffin too. Also, instead of the sprinkle of cinnamon sugar you could always glaze them with a little lemon or orange juice mixed with powdered sugar. You really can’t go wrong with these little babies. Mmmmm
Speaking of cranberries, my sister Brittany was telling me the other day that she loves this Pumpkin Cranberry Bread the best and has already made it several times this fall. I love that bread too, but totally forgot about it! I have added that to my list to make this week! Have you tried it yet?
Fresh Cranberry Muffins
Ingredients
- 1 cup fresh cranberries, roughly chopped
- 1/3 cup sugar + 2 Tablespoons sugar
- 1 3/4 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup buttermilk (regular milk can be used but butter milk is better)
- 1/3 cup vegetable oil
- 1 teaspoon grated lemon peel or orange peel (I usually add a bit more)
- cinnamon sugar
Instructions
- Preheat oven to 400.
- Sprinkle the cranberries with the 2 Tablespoons of sugar and set aside. Mix the rest of the sugar, flour, baking powder and salt in a bowl with a whisk.
- In another bowl beat the egg, buttermilk and oil together. Make a hole in the center of the dry ingredients and pour the wet ingredients in. Stir just until moistened. It is important to not overstir muffins or they will be heavy and tough instead of light and tender. Carefully stir in the berries, and lemon or orange peel.
- Fill 12 greased standard muffins tins about 3/4 full. Sprinkle the tops with cinnamon sugar.
- Bake at 400 for 15-18 minutes depending on your oven.
I bet they would work- but fresh is SOOOO good!! I bet the cranberries would soften and puff a little like raisins do. Probably yummy!
I bet they would work- but fresh is SOOOO good!! I bet the cranberries would soften and puff a little like raisins do. Probably yummy!
I bet they would work- but fresh is SOOOO good!! I bet the cranberries would soften and puff a little like raisins do. Probably yummy!
These look delicious! I don’t have fresh cranberries on hand. Could I use dried cranberries?
These look delicious! I don’t have fresh cranberries on hand. Could I use dried cranberries?
These look delicious! I don’t have fresh cranberries on hand. Could I use dried cranberries?
These look amazing!! Thanks so much for sharing! I love your recipes and the fun ideas you share!
These look amazing!! Thanks so much for sharing! I love your recipes and the fun ideas you share!
These look amazing!! Thanks so much for sharing! I love your recipes and the fun ideas you share!