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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 standard or 6 jumbo muffins

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

Directions

  • Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl.
  • In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and, if desired, lemon zest. Fill 12 greased standard or 6 greased jumbo muffin cups. Sprinkle with cinnamon sugar.
  • Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins.
Test Kitchen Tips
  • Love cranberries? Learn how to make the best cranberry pie.
  • Nutrition Facts
    1 each: 171 calories, 7g fat (1g saturated fat), 20mg cholesterol, 146mg sodium, 24g carbohydrate (10g sugars, 1g fiber), 3g protein.

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    Reviews

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    Average Rating:
    • Cecilia
      Jun 28, 2020

      Use 2% and vegetable oil 1/4 cup of crushed pineapple with 1/4 of chopped walnuts. Yummy. I used dry cranberries too. Delicious

    • Jill
      Jun 12, 2020

      These muffins are absolutely fabulous ( and I have my own food business and cook for a living ) . Use dried cranberries . Soak in juice ( I used white sangria wine cooler actually but any fruit cooler or juice will do ) and drain. Turned out to be about one cup and one quarter of reconstituted cranberries. Add the 7 tbsp of sugar to be base and a few drops of cinnamon oil ( which I swear by ). Topping was sugar mixed with 3 or so drops of cinnamon oil to about 1/3 cup of sugar . Just a bit on each one , didn't use the whole thing. My own farm fresh large egg from my chickens and greased the muffin tins with shortening. Add closer to 1/2 tsp salt or 2/3 . Bake until lovely and browned . They are moist , sweet and absolutely delicious. Don't overmix the dough obviously , barely stir it with a fork together as all muffin dough and bake in a hot quick oven. This is going to be a keeper for me. Serve hot with butter . Bottoms are brown and crispy , very moist inside with a beautiful crisp topping. Your family will love you forever.

    • dsnydeb
      Mar 23, 2020

      so, pls tell me what i did wrong? i followed the directions, didn't overmix and they came out very dense, almost no rise to them. i went back to check on the ingredients and mine are correct. so disappointed.

    • jackeeee
      Mar 12, 2020

      My Wife made these yesterday. Dry, flavorless, neither butter nor cream cheese would stick to the muffin! Reminds me of "store bought."

    • Emily
      Feb 19, 2020

      I made this to the recipe and they turned out fluffy and moist, just perfect. I used virgin olive oil and 2% milk, no adjustment to the quantities. I only halved the cranberries, too. Perfect.

    • Amanda
      Jan 18, 2020

      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.

    • Brian
      Dec 21, 2019

      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.

    • Candace
      Dec 18, 2019

      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

    • Roxanne
      Dec 15, 2019

      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.

    • Becca
      Jun 21, 2019

      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!