This is my favourite muffin recipe ever; not particularly sweet, packed full of tart cranberries, pretty much perfect.  If you’re one for the coffee-shop sugar-bomb muffin, you will not like these at all.

The original recipe as I was given it included a glaze of sugar and lemon juice that you drizzle over the muffins after they’ve baked, but I never bother because, while it’s delicious, it’s awfully messy.  And I’m not a huge fan of sugary things.


  • 2 1/2 cups all-purpose flourCranberry Muffins
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 egg
  • 1 1/4 cups milk
  • 1/3 cup vegetable oil (I use olive)
  • 1/3 cup honey or maple syrup
  • 2 teaspoons lemon zest
  • 1 1/2 cups cranberries (fresh or frozen)


  1. Combine first 4 dry ingredients in a small bowl, sifting well.
  2. Combine egg, milk, oil honey, and lemon rind in a large bowl.
  3. Add dry ingredients.
  4. Stir just until dry ingredients are moistened. Fold in cranberries.
  5. Spoon batter into greased muffin tins. Bake at 400 F for 20-25 min or until golden.
Makes 12 muffins.
Each muffin is about 200 calories.
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One Response to Cranberry Muffins

  1. Ashley says:

    I love these strange muffins and make them “often,” which is to say “as often as I make any muffins.” (I am mad for lemons, though, so I usually finish them with icing sugar/lemon juice glaze.)