Buttermilk Cranberry Muffins Recipe

5 1 1
Buttermilk Cranberry Muffins Recipe
Buttermilk Cranberry Muffins Recipe photo by Taste of Home
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Buttermilk Cranberry Muffins Recipe

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5 1 1
Publisher Photo
I've been making these muffins and this cranberry butter for years, and I have never met anyone who didn't like them. I'll usually buy several bags of fresh cranberries when they're available and freeze them to use throughout the year. I've also discovered that powdered buttermilk works well. Besides baking, I like stir-fry recipes for my wok.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 1 heaping cup of cranberries, coarsely chopped
  • 3/4 cup sugar, divided
  • 3 cups all-purpose flour
  • 3-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup butter
  • 1 large egg
  • 1-1/2 cups buttermilk, room temperature
  • 2 tablespoons thawed orange juice concentrate
  • CRANBERRY BUTTER:
  • 1 cup dried cranberries
  • 1 cup confectioners' sugar
  • 1/2 cup butter
  • 1 tablespoon lemon juice

Directions

Preheat oven to 375°. Combine cranberries with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse meal.
Lightly beat together egg, buttermilk and orange juice concentrate. Add egg mixture and sweetened cranberries to dry ingredients, stirring just until well-combined. Spoon batter into buttered muffin cups, filling two-thirds full. Bake until a toothpick inserted in muffins comes out clean, about 25 minutes.
For cranberry butter, puree dried cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until serving. Yield: 1-1/2 dozen.
Originally published as Buttermilk Cranberry Muffins in Country Woman March/April 1989, p29

Nutritional Facts

1 muffin: 270 calories, 11g fat (7g saturated fat), 38mg cholesterol, 284mg sodium, 41g carbohydrate (23g sugars, 1g fiber), 3g protein.

  • 1 heaping cup of cranberries, coarsely chopped
  • 3/4 cup sugar, divided
  • 3 cups all-purpose flour
  • 3-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup butter
  • 1 large egg
  • 1-1/2 cups buttermilk, room temperature
  • 2 tablespoons thawed orange juice concentrate
  • CRANBERRY BUTTER:
  • 1 cup dried cranberries
  • 1 cup confectioners' sugar
  • 1/2 cup butter
  • 1 tablespoon lemon juice
  1. Preheat oven to 375°. Combine cranberries with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse meal.
  2. Lightly beat together egg, buttermilk and orange juice concentrate. Add egg mixture and sweetened cranberries to dry ingredients, stirring just until well-combined. Spoon batter into buttered muffin cups, filling two-thirds full. Bake until a toothpick inserted in muffins comes out clean, about 25 minutes.
  3. For cranberry butter, puree dried cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until serving. Yield: 1-1/2 dozen.
Originally published as Buttermilk Cranberry Muffins in Country Woman March/April 1989, p29

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dedaniel37 User ID: 3078366 44566
Reviewed Jan. 15, 2009 Edited Apr. 25, 2017

"Made the muffins only and wow! They are extremely tasty. I added a dollop of apricot jam in the middle and baked as directed. Would highly recommend. 1/15/2009"

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