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
Reviews
Use 2% and vegetable oil 1/4 cup of crushed pineapple with 1/4 of chopped walnuts. Yummy. I used dry cranberries too. Delicious
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.
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.
My Wife made these yesterday. Dry, flavorless, neither butter nor cream cheese would stick to the muffin! Reminds me of "store bought."
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.
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!