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Cranberry Muffins

Name: Cranberry Muffins
Prep time: 30

(9 votes, average: 4.22 out of 5)

30 min prep

12 servings

Carrot Icon for Number of Ingredients Size

12 ingredients

This Cranberry Muffins recipe is very easy and makes the best muffins. I love the tartness of the cranberries with their subtle sweetness. The trick with muffins is not to over-mix the batter. There...

2 cups whole wheat pastry flour (see Ann’s Tip)
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ cup fine brown sugar (such as Florida Crystals), plus 1 tablespoon for sprinkling
Grated peel of 1 lemon
1 small ripe banana, mashed
2 large eggs, lightly beaten
1 cup buttermilk
¼ teaspoon vanilla essence
6 tablespoons unsalted butter, melted
1½ cup cranberries (fresh or frozen)

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Nutrition Facts

Calories

174 cals

Fat

7 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

26 g

Sugar

9 g

Fiber

3 g

Protein

4 g

Sodium

198 mg

Directions

Pre-heat the oven to 400 degrees.
In a large bowl sift the whole wheat pastry flour, baking powder, baking soda, and salt. Stir in the brown sugar and lemon zest.
In medium bowl beat together the mashed banana, eggs, buttermilk, vanilla, and melted butter.
Add the banana mixture to the dry ingredients, folding them together with 10-12 quick strokes of a spatula. The batter will be lumpy and streaked with dry flour, but it is essential not to over-mix the batter for a tender muffin.
Carefully fold in ¾ of the cranberries with another 4-5 strokes. By this time the batter should be mixed in but still a little uneven. If it is too smooth, you’ve over-mixed it.
Fill the muffin cups ½ - ⅔ full, depending on preferred size, scatter the remaining cranberries on top and sprinkle with the remaining tablespoon of brown sugar.
Bake for 25 minutes or until a toothpick comes out clean.

Chef Tips

You can make substitute buttermilk by adding 1 tablespoon of lemon juice or 1 teaspoon of cream of Tartar to 1 cup of regular milk.

If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier muffin.

Eat all sweet, sugary treats in moderation. A little bit of what you like does you good, but don’t overdo it!

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.