Cranberry Buttermilk Muffins

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.

Cranberry buttermilk muffins (3)

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

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

Cranberry Buttermilk Muffins

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