Crunchy Cranberry Buttermilk Muffins
Start your morning with the perfect balance of tart and sweet by baking these irresistible Crunchy Cranberry Buttermilk Muffins. Packed with tangy bursts of fresh or frozen cranberries and a hint of warm cinnamon, these muffins are incredibly moist thanks to rich buttermilk and melted butter. Each bite is elevated with a golden, sugary topping, giving them a delightful crunch that complements their soft, fluffy interior. Ready in under 40 minutes, they’re a quick and easy treat perfect for breakfast, brunch, or a midday snack. Whether served warm or at room temperature, these homemade muffins will quickly become a family favorite.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup unsalted butter (melted and slightly cooled)
- 0.75 cup buttermilk
- 2 pieces large eggs
- 1 teaspoon pure vanilla extract
- 1.5 cups fresh or frozen cranberries (coarsely chopped)
- 2 tablespoons coarse sugar (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate medium bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon. Be careful not to overmix as this could make the muffins dense.
Gently fold in the chopped cranberries until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Sprinkle the tops of the muffins with the coarse sugar for a crunchy topping.
Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown 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 pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy your Crunchy Cranberry Buttermilk Muffins!
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 16.0 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 65 mg | 1% | |
*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.
