Winning Cranberry Muffins

Name: Winning Cranberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 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

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

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.

Nutrition Facts

1 each: 171 calories, 7g fat (1g saturated fat), 20mg cholesterol, 146mg sodium, 24g carbohydrate (10g sugars, 1g fiber), 3g protein.

Originally published as Cranberry Muffins in Country February/March 1991

Reviews

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Average Rating:

Dawn

Dec 29, 2018

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??
CydDelve

Nov 22, 2018

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!
geipa

Apr 30, 2018

Good...would make again.
Chrissy

Jan 3, 2018

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
Jeannine

Dec 1, 2017

Seriously delicious! Followed the recipe and oh boy, this is a fabulous muffin!
buffetfan

Dec 13, 2016

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.
manga

Mar 30, 2015

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.
EmmasMomma

Sep 3, 2014

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).
martylb

Jun 28, 2014

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!
yuehching

Mar 27, 2014

Excellent recipe. I used frozen cranberries instead of fresh ones. They turned out beautifully - light, moist and delicious. This is definitely a winning recipe. It?s a keeper.