Best Cranberry Muffins

Best Cranberry Muffins

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I just adopted this recipe for my collection, cant wait to cook an updated version.


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  • 1/4 c
  • 1.5 c
    unsifted flour
  • 2 tsp
    baking powder
  • 1/2 tsp
  • 1/2 c
  • 1 large
  • 1/2 c
  • 1 c
    cranberries, fresh
  • 2 Tbsp
  • 1/4 tsp

How to Make Best Cranberry Muffins


  1. Stir flour to aerate.
  2. Mix the 2 tablespoons sugar with cinnamon.
  3. Coarsely chop cranberries with knife.
  4. Generously butter a 12 cup muffin pan.
  5. In a small saucepan or skillet, melt butter; set aside to cool.
  6. In a medium mixing bowl, with a fork, thoroughly stir together the flour, baking powder, salt and sugar.
  7. In a small mixing bowl beat egg enough to combine yolk and white; beat in milk and melted butter.
  8. Add to flour mixture; stir quickly and lightly just until flour is almost dampened.
  9. Add cranberries; lightly stir in; do not beat.
  10. Using a large metal spoon, spoon batter into prepared muffin-pan cups, filling each slightly more than half full.
  11. Sprinkle 1/2 teaspoon cinnamon-sugar over batter in each cup.
  12. Bake in a preheated 375 degree oven until golden brown and a cake tester inserted in the center comes out clean - 20 to 25 minutes.
  13. If muffins are to be held 10 to 15 minutes before serving, tip them in the pan to prevent steaming and keep in a warm oven.
  14. To reheat cold muffins, place them in a covered pan or a closed paper bag in a preheated 350 degree oven for 10 minutes.

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About Best Cranberry Muffins

Course/Dish: Muffins
Other Tag: Quick & Easy

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