Cranberry muffins

Savor the delightful flavors of cranberry muffins, made with dried cranberries, pecans, and a blend of warming spices like ginger, cinnamon, and nutmeg. This easy recipe combines self-raising flour, buttermilk, olive oil, and a touch of brown sugar for perfectly moist and flavorful muffins.

  • 04 Mar 2025
  • Cook time 20 min
  • Prep time 10 min
  • 10 Servings
  • 10 Ingredients

Cranberry muffins

Cranberry muffins are a delightful treat perfect for any season but especially comforting in the autumn and winter months. Packed with dried cranberries, warm spices, and pecans, these muffins are easy to make and deliver a burst of flavor in every bite. Follow this simple recipe to bake a batch that will fill your home with an irresistible aroma and satisfy your taste buds.

Ingredients:

1 cup dried cranberries
150g
2 cups self-raising flour
300g
2 tsp brown sugar
6g
1 tbsp pecans
16g
1 tsp ginger
5g
1 tsp cinnamon
3g
1 tsp ground nutmeg
5g
1/2 cup buttermilk
120g
1/2 cup olive oil
120g
1 egg
50g

Instructions:

1. Prepare the oven and muffin tin:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. Soak the cranberries:
Place the dried cranberries in a small bowl and cover them with hot water. Let them soak for approximately 10 minutes to plump up. Drain well and set aside.
3. Mix the dry ingredients:
In a large mixing bowl, combine the self-raising flour, brown sugar, chopped pecans, ground ginger, ground cinnamon, and ground nutmeg. Stir until all the dry ingredients are well-mixed.
4. Combine wet ingredients:
In a separate bowl, whisk together the buttermilk, olive oil, and lightly beaten egg until well-blended.
5. Combine wet and dry mixtures:
Create a well in the center of the dry ingredients. Pour the wet ingredients into the well and gently fold the mixture together using a spatula or wooden spoon. Be careful not to overmix; the batter should be just combined.
6. Add cranberries:
Fold in the soaked and drained cranberries into the batter, ensuring even distribution.
7. Fill the muffin tin:
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
8. Bake:
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Cool:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
10. Serve and enjoy:
Enjoy your cranberry muffins warm or at room temperature. They pair perfectly with a hot cup of tea or coffee!

Tips:

- Soak the dried cranberries in warm water for 10 minutes before adding them to the batter to keep them from drying out during baking.

- For a richer flavor, consider toasting the pecans lightly before adding them to the batter.

- Do not over-mix the batter; stir until just combined to ensure your muffins are light and fluffy.

- You can substitute the self-raising flour with all-purpose flour but add 1.5 teaspoons of baking powder to ensure they rise properly.

- If you prefer a stronger spice flavor, you can increase the amount of ginger, cinnamon, and nutmeg according to your taste.

There you have it—a simple yet delicious recipe for cranberry muffins. These muffins are perfect for breakfast, a midday snack, or even as a dessert. They store well, so you can enjoy them over several days. Happy baking!

Nutrition Facts
Serving Size80 grams
Energy
Calories 180kcal9%
Protein
Protein 4.47g3%
Carbohydrates
Carbohydrates 36g10%
Fiber 2.17g6%
Sugar 12g12%
Fat
Fat 14g17%
Saturated 2.14g7%
Cholesterol 20mg-
Vitamins
Vitamin A 9ug1%
Choline 22mg4%
Vitamin B1 0.11mg9%
Vitamin B2 0.03mg2%
Vitamin B3 0.64mg4%
Vitamin B6 0.02mg1%
Vitamin B9 11ug3%
Vitamin B12 0.05ug2%
Vitamin C 0.08mg0%
Vitamin E 0.40mg3%
Vitamin K 1.40ug1%
Minerals
Calcium, Ca 16mg1%
Copper, Cu 0.10mg11%
Iron, Fe 0.68mg6%
Magnesium, Mg 16mg4%
Phosphorus, P 54mg5%
Potassium, K 72mg2%
Selenium, Se 8ug15%
Sodium, Na 8mg1%
Zinc, Zn 0.52mg5%
Water
Water 10g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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