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
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!
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.
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.
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).
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!