Our town is the hub of all the area's large cranberry bogs, which are beautiful year-round. I've had this particular recipe for quite a while and have modified it over the years. These muffins are my husband's favorite, and my friends like them, too. It's a typical, hearty New England muffin! &mdash;Dorothy Bateman, Carver, Massachusetts

Winning Cranberry Muffins

cranberries,

sugar, divided

all-purpose flour

baking powder

salt

egg, room temperature

milk

vegetable oil

lemon

Cinnamon sugar

Delicious!  Love that they are not overly sweet. I added a crumb topping so it balanced them perfectly. The fresh cranberries are a must for the tartness!  Make these??

These turned out amazing with a few small tweaks:  Instead of milk, I used 1/2 cup cream and 1/2 cup sour cream (sour cream in cakes makes them sooo moist), and I added a tbsp of brown sugar and a splash of almond extract to the mix.  Instead of sugar on top, I made a crumb topping (butter, brown sugar, flour, vanilla) and they turned out fantastic!  Thank you!!

so, pls tell me what i did wrong?  i followed the directions, didn't overmix and they came out very dense, almost no rise to them.   i went back to check on the ingredients and mine are correct.  so disappointed.

After reading a bunch of the reviews and tasting the batter before I baked them, I 1 I made some adjustments. I added an extra 3T of brown sugar and 2t of vanilla extract. They turned out really good, but they would've been quite bland without it.

Delicious!  Needed to find a way to cook fresh cranberries left over from Thanksgiving. I am not a baker and get frustrated easily with too many ingredients. The only variations I made were to use 1/4 cup heavy cream and 1/2 cup no fat milk (didn’t have any whole milk) and added 1/4 cup chopped pecans, again left over from Thanksgiving. Enjoyed with soft scrambled eggs and ham instead of toast and jam. Came out moist and just enough sweet. Might add orange zest along with the lemon zest next time.

Love this recipe but made some changes.  Omitted the lemon zest.  Didn't have milk so used sour cream instead.  Added a teaspoon of orange extract and a handful of chopped pecans.  Used a crumb topping instead of the cinnamon sugar.  Fabulous!

Use 2% and vegetable oil 1/4 cup of crushed pineapple with 1/4 of chopped walnuts.  Yummy. I used dry cranberries too. Delicious

The muffins are not sweet.  I feel like they are missing something to give it more moisture.  Not sure if I would make again. I may try them again with butter instead of oil.

Seriously delicious!  Followed the recipe and oh boy, this is a fabulous muffin!

Good muffins. Not overly sweet so don't expect a cupcake. :)  Perfect for breakfast or an afternoon snack!I followed the recipe to a T, with the exception of using reconstituted dried cranberries (by soaking for 20 minutes in hot water).

Not a typical muffin at all. They're heavy, lack sweetness and flavour. I followed the recipe exactly including lemon zest.  Won't make them again.

Easy delicious muffins, I used frozen cranberries and they turned out great.  Just as other reviewers said, they aren't too sweet perfect for breakfast

These are terrific!  I used my immersion blender in quick little bursts to chop the cranberries---that way some were crushed, some were left whole, some were minced.  Decorated the top of the muffins with coarse sugar and they were so pretty, and perfect for a breakfast treat or with tea.  Thank you!

My Wife made these yesterday.  Dry, flavorless, neither butter nor cream cheese would stick to the muffin!  Reminds me of "store bought."

Perfectly moist, scrumptious muffins! Just the right amount of sweetness, and easy to make. I've used reconstituted dried cranberries, even fresh blueberries. I once used 2% milk in a pinch and they still turned out okay, but I'd definitely recommend the whole milk - really takes it up a notch. The lemon zest is another really nice touch. The whole family approves. So happy I found this recipe!

These muffins were terrible.  I made them the first time and they were so heavy and flavorless that I thought I had done something wrong so I made another batch and they turned out exactly the same.  You could actually taste the flour

Tried these out. I have a jumbo muffin pan. Dividing equally gave me regular sized muffins. They do taste heavily of flour. Hearty is not how i would describe them. Good moisture though, considering the thickness of the batter.

These muffins are fabulous! They make great mini-muffins..... bake for about 12 minutes.

My boys made these muffins for me that I took to a meeting and they were devoured. Very well received and the compliments were, "not too sweet", "very moist" and "I love the fresh cranberries". I will say I only got 11 muffins. No way I would have gotten 12. Perfect for the season, though.

Excellent recipe. I used frozen cranberries instead of fresh ones. They turned out beautifully - light, moist and delicious. This is definitely a winning recipe. It?s a keeper.

This is an excellent recipe!  Rather than quartering the cranberries, I just briefly food-processed them.  I was so happy to find a recipe that tasted this good without being high in sugar and fat.  Thank you very much.

I made this to the recipe and they turned out fluffy and moist, just perfect. I used virgin olive oil and 2% milk, no adjustment to the quantities. I only halved the cranberries, too. Perfect.

winning cranberry muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 9

Author : Taste of Home

Ingredients

Instructions

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