Buttermilk Cranberry Muffins
Bursting with bright, tangy flavor, these Buttermilk Cranberry Muffins are the perfect balance of sweet and tart, making them a delightful treat for breakfast or snack time. Featuring tender, fluffy interiors thanks to the addition of buttermilk, these muffins are studded with juicy cranberries for a refreshing pop of fruitiness in every bite. A hint of optional orange zest elevates the flavor profile, while a sprinkle of coarse sugar on top creates an irresistible crunchy finish. Ready in under 40 minutes, these muffins are easy to whip up and perfect for any occasion, whether you're serving them fresh out of the oven or saving them for the next few days. Upgrade your baking game with this crowd-pleasing recipe that celebrates seasonal ingredients and homemade comfort.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cups buttermilk
- 0.33 cups unsalted butter, melted and slightly cooled
- 1 units large egg
- 1 teaspoons vanilla extract
- 1.5 cups fresh or frozen cranberries, roughly chopped
- 1 teaspoons orange zest (optional)
- 2 tablespoons coarse sugar for topping (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the buttermilk, melted butter, egg, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing; the batter will be slightly lumpy.
Add the chopped cranberries and orange zest (if using) to the batter. Fold gently to incorporate.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
If desired, sprinkle the tops of the muffins with coarse sugar for a crunchy finish.
Bake in the preheated oven for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2909 mg | 126% | |
| Total Carbohydrate | 414.6 g | 151% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 201.6 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 384 mg | 30% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 926 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
