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    You are in: Home / Recipes / Cranberry Muffins Recipe
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    Cranberry Muffins

    Cranberry Muffins. Photo by CJAY

    1/5 Photos of Cranberry Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Boomette's Note:

    The sugar garnish is a must on these muffins. From Jean Paré. See the note below if you use fresh cranberries.

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    Units: US | Metric


    1. 1
      In a big bowl, mix well flour, sugar, baking powder and salt. Make a hole in the center.
    2. 2
      Beat eggs in a separate bowl to foam them. Add oil, milk and cranberries. Pour in the hole of flour. Stir to wet. The dough will have lumps. Fill the greased muffin cups to 3/4.
    3. 3
      Bake in a preheated oven of 400 F 20 to 25 minutes. For a loaf it’s about 60 minutes.
    4. 4
      Garnish : Brush tops of hot muffins with melted butter. Sprinkle with sugar.
    5. 5
      Fresh cranberry muffins : Use roughly chopped cranberries or whole cranberries instead of cranberry sauce. Add a little bit more milk to soften the dough.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on December 12, 2011


      Definitely a great way to use up that whole cranberry sauce left over from the holiday meals. Muffins turned out great. I skipped the topping. I also used 1/4c cabernet flour for the white which just added more fiber but not sure if it changed the taste any. They were very good.

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    • on June 19, 2010


      Terrific! I used the whole berry sauce and made the loaf version. It only baked for 50 minutes and was a little darker than I would have liked but that was my fault. The taste and texture were great and I liked the sugar topping. Thanks for sharing. Made for ZWT 6.

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    • on May 01, 2010


      WOW, these muffins are super delicious! I had some whole berry sauce to use up (it also contained cherries, strawberries, raspberries and red currants) and am very glad that I have found this recipe! The muffins were so moist and yummy! I made a few changes: Instead of all white flour I used half whole spelt flour and because the fruit sauce was so sweet already I only added 2 tbs sugar. Also I skipped the sugar garnish as I loved the muffins just the way they were. THANK YOU SO MUCH for sharing this super recipe with us, Boomie! Made and reviewed for Everyday Is A Holiday May 2010.

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    Read All Reviews (9)


    Nutritional Facts for Cranberry Muffins

    Serving Size: 1 (924 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 134.8
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 0.7 g
    Cholesterol 21.6 mg
    Sodium 161.2 mg
    Total Carbohydrate 22.7 g
    Dietary Fiber 0.5 g
    Sugars 11.4 g
    Protein 2.3 g

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