I am posting yet another muffin recipe here on Food Tastes Yummy. I looked in the freezer and saw that I had an abundance of cranberries so I knew it was time to do another batch of muffins. What's great about this muffin recipe is that you can change it up and use another berry that you like or whatever is in season. You can substitute blueberries, raspberries or even blackberries all of which is delicious! If you would like an even sweeter touch to these muffins sprinkle a little raw sugar on top before baking.

Adapted from the "cranberry muffin" recipe from the cookbook "Muffins" (2005) by: Gemma Reece

Makes 18 (2 x 9-cup muffin pans)

Preheat the oven to 400 Degrees F.

Baking time: 20 minutes


  • butter, for greasing the muffin pans or cooking spray
  • 1-1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup superfine sugar
  • 4 tbsp butter, melted
  • 2 large eggs, lightly beaten
  • 3/4 cup milk
  • 1-1/8 cups fresh cranberries, roughly chopped
  • raw sugar, to sprinkle on top (optional)

1. Preheat the oven to 400 F and lightly grease the muffin pans. In a large bowl, combine the flour, baking powder, salt and the superfine sugar. In a separate bowl, combine the butter, eggs, and milk; then pour this mixture into the bowl with the dry ingredients. Gently mix until just combined.

2. Stir in the chopped fresh cranberries. Spoon the muffin batter evenly into the prepared muffin pans. Sprinkle with the raw sugar on top, if you wish and bake in the oven for 20 minutes or until golden brown. Let the muffins cool about 10 minutes in the pan before removing, then let the muffins cool completely on a cooling rack.

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