Cranberry muffin recipe

12 cup Professional
Muffin Pan


This is a very good muffin . . . and a very attractive muffin. You should make very nicely domed muffins with this recipe.

Cranberry and orange is a very nice combination. The nuts make the muffins just right.


1 1/4 cups all-purpose flour
3/4 cup rye flour, all-purpose flour, or whole wheat flour
3 tablespoons brown sugar
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon grated orange peel
4 tablespoons cold butter
1/2 cup orange juice
1/2 cup buttermilk
1 teaspoon vanilla
2 large eggs
1 cup dried cranberries
1/2 cup walnut pieces


Preheat the oven to 425 degrees. Grease 1 regular-sized 12-muffin tin.
1. In a large bowl, stir together the flour, brown sugar, salt, baking powder, baking soda, and cinnamon. Stir in the grated orange peel.
2. Use a pastry knife to cut the butter into the dry ingredients and continue cutting until the mixture is coarse and uniform.
3. In another bowl, stir together the orange juice, buttermilk, vanilla extract, and eggs. Form a well in the dry ingredients and pour in the liquid mixture. Add the cranberries and nuts. Stir to combine. (Do not over-stir. Some lumps are acceptable.)
4. Spoon the batter into muffin tin. Quickly place the muffins in the oven and reduce the heat to 375 degrees. Let bake for 12 to 15 minutes or until the tops are lightly browned and a toothpick inserted in the center comes out clean. Remove to a rack to cool. After five minutes, remove the muffins from the tin to completely cool on a baking rack for cooling.

Baker’s notes: The initial burst of heat in the hot oven will help the muffins dome. How quickly the muffins bake will depend somewhat on how well your particular oven retains heat.

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