Cranberry Muffins

There was a big bag of Craisins at home, so I thought it would be a great idea to use some of them to make cranberry muffins!  I have a recipe for cranberry muffins from

Preheat oven to 400°F.


1/2 cup sugar
2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 egg
1 cup milk with a few drops vanilla, almond extract, or rum
1/4 cup melted butter or shortening
1 cup chopped raw cranberries
1/2 cup chopped pecans or walnuts (optional)
1/2 teaspoon freshly grated orange peel (optional)


Generously butter a (or spray with non-stick spray) 12 large or 16 medium muffins pan.  Combine chopped cranberries with 1/2 cup sugar.  Whisk or sift together (sifting will make for lighter muffins), flour, baking powder, salt, and 3 tablespoons sugar.  Beat egg, add milk and beat well.  Add melted butter or shortening.  Stir quickly into dry ingredients, mixing well just until dry ingredients are moistened, some lumps will remain.  Stir in cranberries, chopped nuts (optional), and orange peel (optional).Bake at 400°F for 20 or 25 minutes.Remove from oven; brush muffin tops with melted butter.  Sprinkle with coarse sugar or cinnamon sugar, if desired.

Note: I substituted the raw cranberries with craisins, and I accidentally mixed the 1/2 cup of sugar with the flour, baking powder, and salt instead of with the raw cranberries.  I did not add the 3 tablespoons of sugar into the dry ingredients since I already had a 1/2 cup of sugar in it.  I allowed the muffins to bake for 22 minutes.  When the ingredients are optional, I tend not to include them.  The recipe states to mix the batter only until it’s moistened, but I may have overmixed because I stirred in the craisins after the batter was already moistened through.

I didn’t like this recipe.  The muffins didn’t taste like store-bought muffins, and they were dry and dense.  It’s possible that the density was caused by overmixing the batter, overbaking the muffins, or using old flour.  I give this recipe 2 stars.


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