Winning Cranberry Muffins Recipe
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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 them, too. It's a typical, hearty New England muffin! —Dorothy Bateman, Carver, Massachusetts
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 large egg
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1 teaspoon grated lemon peel, optional
  • Cinnamon sugar

Nutritional Facts

1 each: 171 calories, 7g fat (1g saturated fat), 20mg cholesterol, 146mg sodium, 24g carbohydrate (10g sugars, 1g fiber), 3g 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, if desired, lemon peel. Fill 12 greased standard or 6 greased 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

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buffetfan User ID: 4035139 258074
Reviewed Dec. 13, 2016

"My boys made these muffins for me that I took to a meeting and they were devoured. Very well received and the compliments were, "not too sweet", "very moist" and "I love the fresh cranberries". I will say I only got 11 muffins. No way I would have gotten 12. Perfect for the season, though."

manga User ID: 4211076 223832
Reviewed Mar. 30, 2015 Edited Mar. 31, 2015

"The muffins are not sweet. I feel like they are missing something to give it more moisture. Not sure if I would make again. I may try them again with butter instead of oil."

EmmasMomma User ID: 4434313 11156
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)."

martylb User ID: 1456305 39197
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!"

yuehching User ID: 224401 11138
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."

PaulaKDV User ID: 7234722 14321
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."

abbyelliemom User ID: 5791885 37104
Reviewed Dec. 2, 2011

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

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