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Winning Cranberry Muffins Recipe
Winning Cranberry Muffins Recipe photo by Taste of Home

Winning Cranberry Muffins Recipe

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Our town is the hub of all the area's large cranberry bogs, which are beautiful year-round. I've had this particular recipe for quite a while and have modified it over the years. These muffins are my husband's favorite, and my friends like it, too. It's a typical, hearty New England muffin!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 1 cup fresh cranberries, quartered
  • 8 tablespoons sugar, divided
  • 1-3/4 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1 teaspoon grated lemon peel, optional
  • Cinnamon-sugar

Nutritional Facts

1 serving (1 each) equals 171 calories, 7 g fat (1 g saturated fat), 20 mg cholesterol, 146 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.


  1. Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl.
  2. In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and lemon peel. Fill greased standard or jumbo muffin cups. Sprinkle with cinnamon-sugar.
  3. Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins. Yield: 12 standard-size or 6 jumbo muffins.
Originally published as Cranberry Muffins in Country February/March 1991, p47

Nutritional Facts

1 serving (1 each) equals 171 calories, 7 g fat (1 g saturated fat), 20 mg cholesterol, 146 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.

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Reviewed Sep. 3, 2014

"Good muffins. Not overly sweet so don't expect a cupcake. :) Perfect for breakfast or an afternoon snack!

I followed the recipe to a T, with the exception of using reconstituted dried cranberries (by soaking for 20 minutes in hot water)."

Reviewed Jun. 28, 2014

"Love this recipe but made some changes. Omitted the lemon zest. Didn't have milk so used sour cream instead. Added a teaspoon of orange extract and a handful of chopped pecans. Used a crumb topping instead of the cinnamon sugar. Fabulous!"

Reviewed Mar. 27, 2014

"Excellent recipe. I used frozen cranberries instead of fresh ones. They turned out beautifully - light, moist and delicious. This is definitely a winning recipe. It?s a keeper."

Reviewed Apr. 21, 2013

"This is an excellent recipe! Rather than quartering the cranberries, I just briefly food-processed them. I was so happy to find a recipe that tasted this good without being high in sugar and fat. Thank you very much."

Reviewed Dec. 2, 2011

"These muffins are fabulous! They make great mini-muffins..... bake for about 12 minutes."

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