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Buttermilk Cranberry Muffins
By ratherbeswimmin' on September 16, 2002
Photo by lilsweetie
9 Reviews
- Prep Time: 30 mins
- Total Time: 55 mins
- Yield: 18 muffins
Photo by lilsweetie
About This Recipe
"This is my sister's contribution to our Thanksgiving celebration every year. We love these muffins."
Ingredients
- 1 cup cranberries, coarsely chopped
- 3/4 cup sugar, divided
- 3 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 egg
- 1 1/2 cups buttermilk, room temperature
- 2 tablespoons frozen orange juice concentrate, thawed
- 1 cup cranberries
- 1 cup powdered sugar
- 1/2 cup butter or 1/2 cup margarine
- 1 tablespoon lemon juice
Cranberry Butter
Directions
- Combine cranberries and 1/4 cup sugar; set aside.
- Mix together flour, remaining sugar, baking powder, baking soda, and salt.
- Using pastry blender, cut butter into dry ingredients until mixture resembles coarse meal.
- Lightly beat together egg, buttermilk and orange juice.
- Add the liquid and sweetened cranberries to dry ingredients, stirring until just moistened; be careful to not over mix.
- Spoon batter into greased muffin cups, filling two-thirds full.
- Bake at 375 degrees for 25 minutes.
- To make cranberry butter, puree cranberries in blender.
- Add sugar, butter, and lemon juice; process until smooth.
- Refrigerate until ready to use.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (1560 g)
Servings Per Recipe: 1
- Amount Per Serving
- %
- Calories 245.2
- Calories from Fat 98
- 40%
- Amount Per Serving
- %
- Total Fat 10.9g
- 16%
- Saturated Fat 6.7g
- 33%
- Cholesterol 39.6mg
- 13%
- Sugars 17.0 g
- Sodium 251.4mg
- 10%
- Total Carbohydrate 34.1g
- 11%
- Dietary Fiber 1.0g
- 4%
- Sugars 17.0 g
- 68%
- Protein 3.3g
- 6%
Reviews
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"I took these out of the oven just a few minutes ago. Already, my sleepy heads are rousing out of bed to see what the delicious smell is all about. They have a wonderful light texture. I made the cranberry butter last night. Makes a wonderful sweet and a little tangy spread. Thanks for posting this one."
By Gail Blue Eyes on November 30, 2002 | 33003
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"Oh WOW! I made these for Thanksgiving breakfast and I'll tell you what, they were so delicious. Soft, tender muffins with the slight tartness of cranberries. Spread with the sweet cranberry butter. A perfect start to our day of thanks. "
By Gracie in NM on November 28, 2002 | 32833
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"super yummy! definitely a 5 star recipe. however, i did have a slight problem pureeing the cranberries in my blender - ended up having to use my manual food chopper."
By Eunjung on November 25, 2008 | 753797
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"I happened to find some frozen cranberries in my freezer and I had all the other ingredients so I made these muffins and I am so glad I did ~ they are fantastic! They have a very tender crumb and really go with any meal any time you have cranberries. They are easy to make, too. Thanks for posting a keeper!"
By Lvs2Cook on March 17, 2008 | 599131
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"I really liked this recipe, but I did think it could use some cinnamon or some nutmeg. I used some cinnamon in the butter and that helped a lot. Thanx!"
By Simonich on November 15, 2007 | 516294
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"I just made this with freshly picked cranberries and gave it to my two boys aged 13 and 10 and they both said this is the best thing ever! Love this receipe and the butter too. Laura"
By Chef #583331 on September 09, 2007 | 476445
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"I have made these muffins often since I found the recipe originally in the Taste of Home in 1996. We LOVE them. Thanks for posting on Zaar!"
By Colorado Lauralee on June 05, 2007 | 426834
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By Chef #400266 on February 07, 2007 | 370406
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"Made these for breakfast this morning. They were wonderful and so delicious. Tender and soft muffins full of cranberries. The cranberry butter was an added suprising extra. Thanks for sharing this recipe. Makes a nice holiday breakfast. "
By tatersalad on December 22, 2004 | 141391
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