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Cranberry Gingerbread Muffins

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.
  • Makes
    1 dozen

Ingredients

  • 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

Directions

  • 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.
  • 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.
Nutrition 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.

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Reviews

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Average Rating:
  • Caitlin
    Dec 1, 2017

    Made as-is, I give this 4 stars. It is tasty as written, but a little bland. The gingerbread flavor needs a little more pizzazz for my taste. I added a 1/4 teaspoon each of cloves, nutmeg and allspice. I also added a teaspoon of vanilla extract to the wet batter and also used milk instead of water. Made with those few adjustments, it was a five star muffin! They sold like hot cakes at the bake sale!

  • wasoongu
    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!

  • ehretsj
    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.

  • joedebfry
    Dec 12, 2010

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