By Redsie on September 24, 2005
Photo by CoffeeMom
Photo by CoffeeMom
"I love cranberries! And now, we can get them all year-round! You can use fresh or frozen cranberries (and you don't even need to thaw them!!). These are also wonderful with some chocolate chips added to the batter."
Serving Size: 1 (59 g)
Servings Per Recipe: 12
"I really like these muffins, they remind me of a small coffee cake! Super yummy, the only thing I felt it lacked, was some salt. Once I added 3/4 a teaspoon of salt, they were perfect! Thanks for posting!"
"YUM! This recipe is EXACTLY what I was looking for. I was trying to replicate something I fell in love with at a local coffee shop once. I followed this recipe - except I doubled the streusel like other reviewers suggested, and used butter in the topping instead of oil. Delicious! Update: Made this again and substituted applesauce for 1/2 of the oil. Didn't notice the difference! Still moist and chewy. (But... I chopped the cranberries finer this time and didn't like that as much. Halved or quartered berries deliver better flavor.)"
"Yum! I love the how tangy the cranberries are in this! I would probably double the struesel recipe next time. Thanks for a great recipe!"
"I added in chopped pecans and these were so delicious! I made a piggie of myself and had 3 with my coffee! DH was right behind me grabbing for another one as he went out the door for work! Great muffins that we will enjoy time and again!"
"I agree..Scrumptious! I used cranberry jelly instead of real cranberries and they were perfect. (I find real cranberries to sour anyway). Great topping! Used 1/2 whole wheat flour and butter in the topping instead of oil. Awesome muffins!"
"Scrumptious!! I also substituted the milk with OJ for a citrus taste... I also add about 1/3 cup of almonds and a little almond extract- cranberry almond orange streusel muffins!"
"Great recipe! I love the combination of sweet and tart. The only changes I made were the 1/2 whole wheat pastry flour and half all purpose flour, added the 2 T. of brown sugar that someone else had suggested to sweeten the batter slightly, doubled the topping, and used applesauce instead of the 1/4 cup of oil. They were still wonderfully moist and great the next day! Thanks to all for the great hints."
"This is a great muffin for a snack or breakfast. After reading all of the reviews I did use 2/3 cup whole wheat flour and 2/3 cup all purpose flour. I also subbed orange juice for the milk as we always like orange and cranberry flavors together. I also doubled the topping ingredients. I am so glad that I always freeze cranberries when they are in season, because that first batch didn't last very long."
"Great breakfast muffin. The only addition I made was to add 1 c. chopped pecans to the batter, and used half whole wheat flour. Loved these muffins Redsie!"
"very delicious! i only had 1/2 a cup of dried cranberries, so i also added 1/2 cup of macadamien nuts. and since im vegan, i used orange juice instead of the milk, and instead of the egg, i used 2 tbs of water, and 2 tsp of baking powder"
"Hi, Redsie! What a keeper recipe this is. So moist, yum, and just the right amount of sweetness and cranberries. I made these last night, and even though there are only 3 people in our family there is only 1 muffin left. Needless to say, we LOVE them."
"These are moist and dense. I really like the topping. I was a little unsure of how it would turn out, I have never done a streusel topping with oil before, but its very good. I made it down to the letter and the only thing I will do next time will be to add a little wheat germ, personal taste."
"Great muffins. I have never bought fresh cranberries before, and liked the combination of the tartness with the sweetness of the muffin. I followed the recipe exactly execpt for subbing applesauce for the oil in the batter and increasing the cinnamon in the top a bit...maybe 1 tsp. Wonderful!"
"Lovely muffins! Nice moist crumb and just enough cranberries to make them flavorful but not too tart. I doubled the topping, which was a bit more than I needed but I used almost all of it. I got 9 nice high regular-sized muffins from this recipe. I think they would be great with some white chocolate chips - next time! Thanks for sharing!"
"These were really great, the topping is just right! (I modified the recipe so there'd be less fat and for high altitude. I also added some white grape raisins, which I totally recommend.) Will make again, though I think I'll double the topping next time."
"Wow, I can't believe how good these muffins are :) Usually I don't do toppings, but this one I did it and I don't regret it. In the muffins, I used only 1/2 cup sugar. Thanks Redsie :) Made for 123 hit wonders."
"Wish I lived in an area where fresh cranberries were available year-round, but alas, I don't! I do with the ones I've frozen, or buy dried one in bulk! Come the end of the year, however, I intend to really stock up & freese a lot of the buggers! Anyway, I made these with dried cranberries, & although they were great, made with fresh berries I'm sure they'd be on another level yet! Thanks for a great recipe!"
"I made these and when I tasted them, they weren't as sweet as I expected. I also doubled the topping recipe because I like a lot of streusel topping on my muffins, and I added some chopped walnuts to the topping mix. I enjoyed them, but next time I will add maybe 2 tbsps of brown sugar to the muffin mix. Thanks for the great starter recipe, though!"