Recipe For Cranberry Crumb Muffins


It always seems like just about the time that Spring is ending and the temperatures start to climb above 80 degrees, I start wanting things made from cranberries and pumpkin. There are nary a fresh pumpkin or cranberry in sight at the grocery stores, but that doesn’t stop me, because I plan ahead. My freezer has quite a few bags of cranberries and containers of frozen pumpkin puree. Hope you don’t mind, because you may see quite a few recipes using those ingredients in the next month or so. Once the summer heat is truly here, I won’t feel much like baking at all, so I have to get my fix while I can.

I really wanted cranberry orange muffins, but all I had in the produce drawer were a few measly tangerines and some lemons. I juiced what little I could get out of the Cuties and then zested the lemon. It only gave the muffins a tiny hint of citrus. Next time I will make sure there are some oranges around before I make these. Then I will increase the orange juice to 1/2 cup and decrease the milk to 1/2 cup.

1. Info for Cranberry Crumb Muffins

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Cranberry Crumb Muffins

  • 1 bag frozen cranberries
  • 1½ cups sugar, divided
  • 2 eggs, slightly beaten
  • zest from 1 lemon, chopped
  • 1 heaping Tbsp baking powder
  • 3 cups flour
  • 1 tsp cinnamon
  • ⅓ cup brown sugar

3. Directions:

  1. In a bowl, combine the cranberries with ¼ cup sugar and set aside.
  2. In a large mixing bowl, combine the flour, baking powder, salt and 1 cup sugar. In a separate bowl, combine the eggs, oil, orange juice, milk and lemon zest.
  3. Add the wet ingredients to the dry and stir until just mixed.
  4. Fold in the sugared cranberries. Spoon the batter into 18 greased muffin cups.
  5. Combine the remaining sugar, brown sugar and cinnamon.
  6. Sprinkle it over all the muffins.
  7. Bake in a preheated 400 degree oven for 20-30 minutes or until done.
  8. Let sit in the muffin tin for 5 minutes and then remove to a wire rack to cool.

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