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 heaping cup cranberries, coarsely chopped; 3/4 cup sugar, divided; 3 cups all-purpose flour; 3-1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1/2 cup butter; 1 large egg, room temperature; 1-1/2 cups buttermilk, room temperature; 2 tablespoons thawed orange juice concentrate; 1 cup dried cranberries; 1 cup confectioners' sugar; 1/2 cup butter; 1 tablespoon lemon juice

Servings: persons

1 heaping cup cranberries, coarsely chopped
3/4 cup sugar, divided
3 cups all-purpose flour
3-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter
1 large egg, room temperature
1-1/2 cups buttermilk, room temperature
2 tablespoons thawed orange juice concentrate
1 cup dried cranberries
1 cup confectioners' sugar
1/2 cup butter
1 tablespoon lemon juice

1
Preheat oven to 375u00b0. Combine cranberries with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse meal.
2
Lightly beat together egg, buttermilk and orange juice concentrate. Add egg mixture and sweetened cranberries to dry ingredients, stirring just until well-combined. Spoon batter into 18 buttered muffin cups, filling two-thirds full. Bake until a toothpick inserted in muffins comes out clean, about 25 minutes.
3
For cranberry butter, puree dried cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until serving.

1363

kcal

Calories

Fat

194

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 14 ingredients. The key ingredients include: 1 heaping 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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