Cranberry Muffins Recipe

Name: Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 vanilla bean, cut into small pieces; 1 cup sugar; 1/2 cup butter or 1/2 cup margarine; 2 cups flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup milk; 0.5 (12 ounce) package cranberries, chopped or sliced using food processor and slicing disc; 2 tablespoons sugar; 1/2 teaspoon nutmeg; 2 eggs

Servings: persons

1/2 vanilla bean, cut into small pieces
1 cup sugar
1/2 cup butter or 1/2 cup margarine
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
0.5 (12 ounce) package cranberries, chopped or sliced using food processor and slicing disc
2 tablespoons sugar
1/2 teaspoon nutmeg
2 eggs

1
Preheat oven to 375 degrees F.
2
Prepare muffin tins by lining with paper of greasing muffin cups.
3
Place vanilla bean pieces and sugar in a food processor or blender and process until vanila beans is ground into tiny brown flecks.
4
In a large mixing bowl cream vanilla sugar and butter until smooth.
5
Add eggs, one at a time, beating well after each addition.
6
In seperate bowl combine dry ingredients.
7
Add dry ingredients to batter alternately with milk, mixing well.
8
Fold in cranberries.
9
Spoon batter into muffin cups.
10
Mix sugar and nutmeg together in small cup and sprinkle over muffins.
11
Bake for 25-35 minutes or until lightly brown.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 1/2 vanilla bean, cut into small pieces, 1 cup sugar, 1/2 cup butter or 1/2 cup margarine, 2 cups flour, and more.

Yes, 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.

Cranberry Muffins

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