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Cranberry Gingerbread Muffins Recipe

Cranberry Gingerbread Muffins Recipe

“This wonderful treat can be served as a breakfast or brunch bread. The spices and cranberries really put people in the holiday spirit!” Lisa Varner - Charleston, South Carolina
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:12 servings


  • 2-1/4 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 3/4 cup water
  • 1/2 cup fat-free plain yogurt
  • 1/3 cup molasses
  • 1/4 cup canola oil
  • 1 cup fresh or frozen cranberries, coarsely chopped


  • 1. In a large bowl, combine the first seven ingredients. In a small bowl, combine the egg, water, yogurt, molasses and oil. Stir into dry ingredients just until moistened. Fold in cranberries.
  • 2. Coat muffin cups with cooking spray or use paper liners; fill 3/4 full with batter. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Nutritional Facts

1 each: 201 calories, 5g fat (1g saturated fat), 18mg cholesterol, 252mg sodium, 35g carbohydrate (16g sugars, 1g fiber), 3g protein Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Cranberry Gingerbread Muffins

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Reviewed Dec. 7, 2013

"I'm always on the lookout for muffin recipes that don't include insane amounts of sugar and oil. This one sounded good, but it wasn't gingerbread-y enough. Lacked the *oomph* I think gingerbread should always have. The combination of gingerbread and cranberries, though, is worth working on. I think it could be a killer combo!"

Reviewed Jan. 22, 2011

"My inlaws liked it. I thought it was a little heavy. And it definitely makes more than a dozen. I usually make my muffins big and I got a dozen and a half."

Reviewed Dec. 12, 2010

"I made mini muffins for a church brunch. They taste better the 2nd day as flavors are blended."

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