Cranberry Maple Muffins

READY IN: 35mins
Recipe by Charlotte J

From Ocean Spray

Top Review by Ames Shaps

Well I made a number of changes to this recipe, but the muffins turned out great! I didn't have maple extract, so I used 1/4 cup maple syrup (grade B) instead of the regular sugar. I also used whole wheat pastry flour and omitted the topping, just sprinkling some brown sugar on top of the muffins. I baked them at 350 degrees for 20 minutes in my convection oven (so I would be careful of baking them at 375 for 25 minutes!) Great idea and thanks for posting!

Ingredients Nutrition


  1. Preheat oven to 375ºF.
  2. Grease a 12-cup muffin tin.
  3. Topping:.
  4. Combine flour, brown sugar, and cinnamon.
  5. Work butter into the dry ingredients until butter is the size of small peas.
  6. Stir in oats and set aside.
  7. Batter:.
  8. Mix milk, oil, egg and maple extract in a separate bowl.
  9. Add liquid ingredients to dry, mixing just until dry ingredients are moist.
  10. Stir in cranberries and walnuts.
  11. Fill each muffin cup 2/3 of the way full with batter.
  12. Sprinkle topping evenly over each muffin.
  13. Bake for 25 minutes or until golden brown.
  14. Cool 5 minutes in pan; remove to a wire rack to cool completely.

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