Dec 5, 2012

Cranberry Buttermilk Muffins


Every year I buy bags and bags of fresh cranberries around Thanksgiving and it never fails that I use 1 for cranberry relish on Thanksgiving day and then have a bunch of bags leftover.  In the past I've made scones and a cake, both of which we all enjoyed, but I thought I'd try something that I could put into the freezer for when our new bundle of joy arrives.

I wanted something that was fairly simple and that would freeze well.  These fit the bill for both of those requests AND it used up a fair amount of the buttermilk that I always seem to have sitting around, too.

These muffins are tender, have a perfect tartness from the cranberries, and are not overly sweet otherwise.  I definitely enjoy a sweet morning treat now and then but these are great for everyday, with a little coffee or orange juice.  I'm sure we will be pulling these out of the freezer on those bleary eyed mornings of newborn-dom. :)  (And I'm so looking forward to them.  Sort of.)

Cranberry Buttermilk Muffins
Printable Version

1 cup cranberries, coarsely chopped
¾ cup granulated sugar, divided
3 cups all-purpose flour
3 ½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
½ cup unsalted butter, cold
1 egg
1 ½ cups buttermilk, at room temperature
1 tsp. orange zest
2 tbsp. freshly squeezed orange juice

1. Preheat oven to 375°F and grease or line 18 muffin cups; set aside.
2. In a small bowl, combine cranberries and ¼ cup sugar; set aside.
3. In a medium bowl, whisk together flour, remaining sugar, baking powder, baking soda, and salt.
4. In another medium bowl, cut butter into dry ingredients using a pastry cutter until mixture resembles coarse meal.
5. In a liquid measuring cup, lightly beat together egg, buttermilk, orange zest and juice.
6. Add the liquid ingredients and sweetened cranberries to the dry ingredients, stirring until just moistened; be careful to not over mix.
7. Divide batter evenly between prepared muffin tins, filling about ⅔ full. Bake for 20-25 minutes, until a tester comes out with only moist crumbs attached. Let cool in pan for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. Spoon batter into greased muffin cups, filling two-thirds full.

adapted from


evabakes said...

Sounds like a perfect breakfast or snack for the winter!

Ca4ole said...

Hi there.
Food on Friday: Muffins and
Cupcakes is open for entries. This
looks like a neat one! I do hope you
link it in. This is the
. Please check out some
of the great links there are already.

Terry said...

Excellent. Our daughter made these at Thanksgiving, adding extra cranberries and some nuts. Total success. Everyone loved them. No leftovers.

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