Buttermilk Cranberry Muffins Recipe

Name: Buttermilk Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cranberries, coarsely chopped; 3/4 cup sugar, divided; 3 cups all-purpose flour; 3 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup butter; 1 egg; 1 1/2 cups buttermilk, room temperature; 2 tablespoons frozen orange juice concentrate, thawed; Cranberry Butter; 1 cup cranberries; 1 cup powdered sugar; 1/2 cup butter or 1/2 cup margarine; 1 tablespoon lemon juice

Servings: persons

1 cup cranberries, coarsely chopped
3/4 cup sugar, divided
3 cups all-purpose flour
3 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 egg
1 1/2 cups buttermilk, room temperature
2 tablespoons frozen orange juice concentrate, thawed
Cranberry Butter
1 cup cranberries
1 cup powdered sugar
1/2 cup butter or 1/2 cup margarine
1 tablespoon lemon juice

1
Combine cranberries and 1/4 cup sugar; set aside.
2
Mix together flour, remaining sugar, baking powder, baking soda, and salt.
3
Using pastry blender, cut butter into dry ingredients until mixture resembles coarse meal.
4
Lightly beat together egg, buttermilk and orange juice.
5
Add the liquid and sweetened cranberries to dry ingredients, stirring until just moistened; be careful to not over mix.
6
Spoon batter into greased muffin cups, filling two-thirds full.
7
Bake at 375 degrees for 25 minutes.
8
To make cranberry butter, puree cranberries in blender.
9
Add sugar, butter, and lemon juice; process until smooth.
10
Refrigerate until ready to use.

1651

kcal

Calories

118

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup cranberries, coarsely chopped, 3/4 cup sugar, divided, 3 cups all-purpose flour, 3 1/2 teaspoons baking powder, and more.

Yes, Buttermilk Cranberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Cranberry Muffins

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