Buttermilk Cranberry Muffins Recipe

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

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

Directions

Chop the cranberries and combine with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, soda and salt. Cut in butter until mixture resembles coarse meal. Lightly beat together egg, buttermilk and orange juice concentrate. Add the liquid and sweetened cranberries to dry ingredients, stirring only until well-combined. Spoon batter into buttered muffin pans, filling them two-thirds full. Bake at 375° for 25 minutes. To make cranberry butter, puree cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until ready to use. Yield: 18 muffins.
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.

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  • 1 heaped cup of cranberries, coarsely chopped
  • 3/4 cup sugar, divided
  • 3 cups all-purpose flour
  • 3-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda, optional
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 egg
  • 1-1/2 cups buttermilk, room temperature
  • 2 tablespoons frozen orange juice concentrate, thawed
  • CRANBERRY BUTTER:
  • 1 cup cranberries
  • 1 cup confectioners' sugar
  • 1/2 cup butter
  • 1 tablespoon lemon juice
  1. Chop the cranberries and combine with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, soda and salt. Cut in butter until mixture resembles coarse meal. Lightly beat together egg, buttermilk and orange juice concentrate. Add the liquid and sweetened cranberries to dry ingredients, stirring only until well-combined. Spoon batter into buttered muffin pans, filling them two-thirds full. Bake at 375° for 25 minutes. To make cranberry butter, puree cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until ready to use. Yield: 18 muffins.
Originally published as Buttermilk Cranberry Muffins in Country Woman March/April 1989, p29

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Reviews forButtermilk Cranberry Muffins

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MY REVIEW
gld2bmom User ID: 7191733 279017
Reviewed Dec. 10, 2017

"An excellent, hearty muffin with a pop of flavor from the fresh cranberries!"

MY REVIEW
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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