Cranberry Muffin Recipe


This cranberry muffin recipe is the perfect way to brighten dark, wintery mornings. I have a real soft spot for muffins and a batch of these are a real treat. My Mum used to make these as a snack for Christmas morning whilst we opened presents, so in our household these are known as Christmas Morning Muffins. I’ve taken to baking them all through December though! These muffins are wonderfully moist, and the raisins cut the sharpness of the cranberries perfectly, although they aren’t too sugary-sweet like so many shop bought ones are these days.

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This recipe makes enough for 6 large muffins, so feel free to double it (they freeze well).

Cranberry Muffins

1 cup cranberries (I use frozen and just let them unthaw beforehand)
1/4 cup white sugar
1 1/2 cups all purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground all spice
1 beaten egg
1/4 teaspoon grated orange zest
3/4 orange juice
1/3 cup melted butter
1/4 cup raisins

Line a muffin tin with muffin cups and turn oven to 375°F / 190° C.

Coarsely chop cranberries. Sprinkle with 1/4 cup sugar and set aside.

In a large bowl, stir together flour, 1/4 cup sugar, baking powder, salt, cinnamon and all spice. Make a well in the centre.

Combine the egg, orange zest, orange juice and melted butter. Add all at once to the flour mixture, stirring to moisten.

Fold in cranberry mixture and raisins.

Fill muffin cups evening with mixture (I use an ice-cream scoop to do this) and bake for 15-20 minutes or until golden.

Enjoy with a nice cup of of coffee, tea, or even (if it is Christmas morning) a glass of bubbly!