Cranberry Muffins are a classic American quick bread that pairs a tender, lightly sweetened crumb with the bright tartness of cranberries. Muffins became an everyday favorite in American kitchens as chemical leaveners such as baking powder made small, individually baked breads quick and dependable. This vintage version keeps things wonderfully simple, using butter, milk, egg, and flour for the batter while giving the cranberries a coating of sugar before they are folded in. That small step softens the berries’ natural tartness and creates little bursts of sweet-tart flavor throughout each muffin. Baked until golden brown, these old-fashioned cranberry muffins are equally at home on a breakfast table, brunch spread, or afternoon coffee tray.
Ingredients
- 1 egg
- ¾ cup milk
- 2 cups all-purpose flour (sifted )
- ¼ cup granulated sugar
- ¼ tsp salt
- 4 tsp baking powder
- ⅓ cup butter (melted )
- 1 cup cranberries
- 2 tbsp granulated sugar
Instructions
Step 1: Prepare the Oven and Muffin Pan
- Preheat the oven to 350°F (175°C), representing the card’s “moderate oven.”
- Grease a standard 12-cup muffin pan.
Step 2: Prepare the Egg and Milk
- Break the egg into a mixing bowl.
- Beat lightly.
- Add the milk and stir to combine.
Step 3: Combine the Dry Ingredients
- Sift together the flour, 1/2 cup sugar, salt, and baking powder.
Step 4: Make the Batter
- Add the sifted dry ingredients to the egg and milk mixture.
- Pour in the melted butter.
- Mix gently just until the ingredients are combined; avoid overmixing.
Step 5: Prepare the Cranberries
- Roll the cranberries in the remaining 2 tbsp sugar until lightly coated.
Step 6: Add the Cranberries
- Gently fold the sugar-coated cranberries into the batter, taking care not to crush them.
Step 7: Fill the Muffin Pan
- Divide the batter evenly among the prepared muffin cups.
Step 8: Bake
- Bake for about 25–30 minutes, or until the muffins are golden brown and a toothpick inserted near the center comes out clean.
Step 9: Cool and Serve
- Allow the muffins to cool in the pan for about 5 minutes.
- Transfer to a wire rack and serve warm or at room temperature.
Tips
- Use fresh or frozen cranberries; frozen berries can be folded into the batter without thawing.
- If the cranberries are especially large, roughly chop them for more even distribution.
- Don’t overmix the batter—a few small lumps are preferable to tough muffins.
- Sprinkle a little coarse sugar over the tops before baking for a lightly crisp, sparkling finish.
- Add 1 tsp orange zest for a classic cranberry-orange variation.
- Add 1/2 tsp cinnamon for a warmer fall or holiday flavor.
- Fold in 1/2 cup chopped walnuts or pecans for extra texture.
- Serve warm with softened butter, honey, or cranberry preserves.
- These muffins can be baked ahead and briefly warmed before serving.
Nutrition
Calories: 179kcalCarbohydrates: 28gProtein: 3gFat: 6.5gSaturated Fat: 3.8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.7gTrans Fat: 0.2gCholesterol: 31mgSodium: 273mgPotassium: 70mgFiber: 1.1gSugar: 11gVitamin A: 210IUVitamin C: 1.2mgCalcium: 93mgIron: 1.1mg
