This was delicious! I used dried cranberries and cut the amount down to 1 cup. It turned out wonderfully.
I just tried this recipe - it was published in the current ToH magazine (identical except for the 2 T of flour). My family loved it! We usually split our muffins and butter them, but these were delicious without any added butter. It's definitely a keeper for us; thanks for posting it!
Very easy recipe and the muffins are moist and tender. My cranberries were frozen so it took about 10 minutes longer to bake. For us the cranberries were a bit to tart in the muffins that were mild tasting and sweeter. It was a bit of a shock to have that sharp tartness. The next time I make these muffins I will pulse the cranberries in my food processor a few times with a little sugar.