Winning Cranberry Muffins
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
Ingredients
- 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, room temperature
- 3/4 cup whole milk
- 1/3 cup vegetable oil
- 1 teaspoon grated lemon zest, optional
- Cinnamon sugar
Reviews
After reading a bunch of the reviews and tasting the batter before I baked them, I 1 I made some adjustments. I added an extra 3T of brown sugar and 2t of vanilla extract. They turned out really good, but they would've been quite bland without it.
Tried these out. I have a jumbo muffin pan. Dividing equally gave me regular sized muffins. They do taste heavily of flour. Hearty is not how i would describe them. Good moisture though, considering the thickness of the batter.
These muffins were terrible. I made them the first time and they were so heavy and flavorless that I thought I had done something wrong so I made another batch and they turned out exactly the same. You could actually taste the flour
Not a typical muffin at all. They're heavy, lack sweetness and flavour. I followed the recipe exactly including lemon zest. Won't make them again.
Perfectly moist, scrumptious muffins! Just the right amount of sweetness, and easy to make. I've used reconstituted dried cranberries, even fresh blueberries. I once used 2% milk in a pinch and they still turned out okay, but I'd definitely recommend the whole milk - really takes it up a notch. The lemon zest is another really nice touch. The whole family approves. So happy I found this recipe!
Delicious! Love that they are not overly sweet. I added a crumb topping so it balanced them perfectly. The fresh cranberries are a must for the tartness! Make these??
These are terrific! I used my immersion blender in quick little bursts to chop the cranberries---that way some were crushed, some were left whole, some were minced. Decorated the top of the muffins with coarse sugar and they were so pretty, and perfect for a breakfast treat or with tea. Thank you!
Good...would make again.
Easy delicious muffins, I used frozen cranberries and they turned out great. Just as other reviewers said, they aren't too sweet perfect for breakfast
Seriously delicious! Followed the recipe and oh boy, this is a fabulous muffin!