Cranberry Cider Muffins Recipe

Name: Cranberry Cider Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cup(rounded) chopped/sliced cranberries; 1/2 cup (rounded) chopped walnuts (optional); 1 teaspoon freshly grated orange zest; 2 large or extra large eggs; 1/2 cup sour cream; 1/2 cup buttermilk; 1/2 cup apple cider; 3 cups flour; 1/2 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 2/3 cup sugar; 1/2 teaspoon nutmeg; 1/4 teaspoon cinnamon; 1/4 teaspoon ground ginger; 1/2 cup shortening

Servings: persons

1 1/2 cup(rounded) chopped/sliced cranberries
1/2 cup (rounded) chopped walnuts (optional)
1 teaspoon freshly grated orange zest
2 large or extra large eggs
1/2 cup sour cream
1/2 cup buttermilk
1/2 cup apple cider
3 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2/3 cup sugar
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 cup shortening

1
Pre-heat oven to 400 F. In a large non-reactive bowl (glass or porcelain is best), mix all of the dry ingredients, including sugar.
2
Cut in shortening with two knives or a pastry cutter until evenly distributed in a coarse crumb consistency. Add cranberries and walnuts (if used), and toss gently with a fork until coated. In a separate bowl, beat the eggs, whisk in the sour cream, buttermilk and apple cider. Pour the mixture gradually into the prepared dry mixture, stirring with a spoon, until just combined. The dough should be sticky, easily spooned, about the consistency of mashed potatoes. Divide among 12 muffin cups. It will seem like a bit much, but don't worry, they will rise nicely and will not run over.
3
Sprinkle with a pinch of sugar and bake for 25 minutes, or until cake tester comes out clean and the muffins are light golden in color.
4
Serve warm with orange marmalade

903

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 1/2 cup(rounded) chopped/sliced cranberries, 1/2 cup (rounded) chopped walnuts (optional), 1 teaspoon freshly grated orange zest, 2 large or extra large eggs, and more.

Yes, Cranberry Cider 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.

That's it — enjoy your meal!

Cranberry Cider Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions