4 Cranberry Muffin Recipes Using Fresh Cranberries
Beautiful and Tasty Cranberry Muffins
Cranberries are a fruit that is often overlooked, other than during the holidays when cranberry sauce is included in traditional Thanksgiving or Christmas dinners.
However, there are lots of reasons to use cranberries throughout the year. They are an excellent source of Vitamin C and antioxidants, and they may help our bodies fight diseases and infections. With their bright red colour and tangy taste, they make a delicious addition to your baking any time of year. They are particularly good when added to muffin recipes.
Below you will find recipes for four different types of muffins:
- Pumpkin cranberry
- Cranberry orange
- Cranberry apple
- Banana cranberry
Recipe 1: Pumpkin Cranberry Muffins
- 2 cups flour (I use 1 cup of all purpose flour and 1 cup of whole wheat flour)
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1 large egg, lightly beaten
- 1/4 cup canola oil OR unsweetened applesauce
- 1 cup milk
- 1 teaspoon lemon juice
- 1 cup fresh cranberries
- Combine sugar, flour, baking soda, salt and spices in large mixing bowl.
- In a smaller bowl, mix together pumpkin, egg, oil (or applesauce), milk and lemon juice until well blended.
- Add pumpkin mixture to dry ingredients. Stir lightly until just mixed.
- Lightly stir cranberries into the muffin batter.
- Put muffin batter into greased muffin tins. Optional: Sprinkle additional cinnamon and white or brown sugar on to muffin tops.
- Bake at 350 degrees Farenheit for 22-25 minutes. Muffins are done when lightly browned and toothpick inserted comes out clean.
Prep time: 10 min Cook time: 22 min Ready In: 32 min
Yields: 12 muffins
Recipe 2: Cranberry Orange Muffins
Recipe 3: Cranberry Apple Muffins
- 2 1/2 cups whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons allspice
- 2 teaspoons cinnamon
- 1 large apple, grated
- 1 (12-ounce can) apple juice concentrate, thawed
- 3/4 cup unsweetened applesauce
- 1 tablespoon vanilla
- 3 eggs
- 1 cup fresh cranberries
- Preheat oven to 375 degrees Fahrenheit. Line a muffin tin with paper muffin liners.
- Combine flour, baking powder, baking soda, allspice and cinnamon in a mixing bowl. Mix well.
- Add grated apple to bowl and mix lightly.
- n a smaller bowl, combine apple juice concentrate, applesauce, vanilla and eggs.
- Add the wet mixture to the dry ingredients and stir until combined.
- Stir in cranberries.
- Fill muffin tins and bake for 20-25 minutes, until lightly golden brown and a toothpick inserted comes out clean.
Prep time: 15 min Cook time: 25 min Ready In: 40 min
Yields: 12 large muffins
Recipe 4: Banana Cranberry Muffins
Banana cranberry muffins are also delicious—just add whole cranberries to your favourite banana muffin recipe, or substitute fresh cranberries for the cranberry sauce called for in this Banana Cranberry Sauce Muffin recipe.
Tip: Make Extra Muffins for the Freezer
All of these muffins freeze beautifully. For best results, wrap each muffin tightly and keep in the freezer for up to two months. They are great to have on hand for lunches, snacks and on the go breakfasts.
Cranberry Facts: Did You Know?
- 1 cup of cranberries provides 22% of the recommended daily intake of vitamin C.
- Cranberries contain disease and infection-fighting antioxidants and flavonoids.
- Cranberries' anti-inflammatory properties may help promote good urinary tract health and reduce periodontal disease.
Which Muffins Would You Like to Try?
© 2012 Kathy Sima