Cantaloupe Cranberry Muffins

READY IN: 30mins
Recipe by ChefMamaBlogger

These little bites of sunshine were tart, sweet, moist and crunchy all at the same time. I thought about the cantaloupe pulp I froze over the summer and wanted to add a little memory of warmer weather to the muffins, and knew this would be the perfect way. Of course, a celebration of the here and now needed to be added, so what better combination than cantaloupe and cranberries?

Top Review by Sydney Mike

I'd almost forgotten the frozen chunked cantaloupe i still had frozen (I started several years ago doing that so I'd have some on hand for making smoothies!) so I used some of that along with the cranberries I ALWAYS have on hand in the freezer! These muffins were very well received this past weekend when my other half took care of our part in the park-wide garage sale! I used a variety of fresh muffins to lure prospective buyers in, & apparently it worked! Thanks for sharing this great recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]

Ingredients Nutrition


  1. drain the cantaloupe pulp well before measuring out the 1/2 cup, it should not have any visible watery liquid.
  2. mix with the sugar, egg, yogurt, ginger and cinnamon and combine thoroughly.
  3. add cranberries.
  4. incorporate flours and baking powder only until moistened.
  5. fill muffin tin cups (sprayed with cooking spray)with 1/4 cup of mixture.
  6. add 1/2 to 1 tablespoon of Granola to the top of each muffin.
  7. bake at 350 for 20-25 minutes, or until golden brown.

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