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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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