Cranberry Muffin Recipe

This cranberry muffin recipe is simple and tasty... Remember to completely drain and dry cranberries before adding to batter.


2 large eggs
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon baking powder
1/2 cup light brown sugar, packed
1 1/2 cups fresh or frozen cranberries, chopped
8 tablespoons unsalted butter, warm melted
1 cup milk or cream
1 teaspoon vanilla
2 tablespoons sugar
Cinnamon & sugar to sprinkle

Directions - Cranberry Muffin Recipe:

Position the rack in the center of the oven. Preheat the oven to 400 degrees. Grease a standard 12-muffin pan or line with paper cups.

Rinse, drain, and dry cranberries. Chop cranberries and sprinkle with 2 tablespoons sugar and set aside.

In a medium-sized bowl whisk together flour, baking powder, salt, and nutmeg. Mix thoroughly and set aside.

In large bowl whisk together eggs, milk, brown sugar, warm melted butter (not hot), and vanilla.

Add the flour mixture to the wet ingredients. Mix together with a few light strokes, until the dry ingredients are moistened. Gently fold in chopped cranberries. Do not over mix - the batter should not be smooth.

Pour the cranberry muffin batter into the muffin cups. Sprinkle the top of each muffin with cinnamon and sugar before baking.

Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 12 to 15 minutes. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.

Recipe yields 12 cranberry muffins.