Double Cranberry Muffins
Bursting with tangy freshness and subtle sweetness, these Double Cranberry Muffins are the ultimate treat for cranberry lovers! Featuring a delightful mix of chopped fresh cranberries and chewy dried cranberries, these muffins strike the perfect balance of tart and sweet in every bite. Lightly golden with a tender crumb, they’re made with buttermilk for a fluffy texture and topped with optional turbinado sugar for a satisfying crunch. Easy to whip up in just 15 minutes of prep, these crowd-pleasing muffins are perfect for breakfast, brunch, or a midday snack. Whether served warm or at room temperature, these muffins are sure to brighten your day with their vibrant flavor. Plus, they stay fresh for days or can be frozen for on-the-go convenience, making them a versatile addition to your baking repertoire.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup fresh cranberries, roughly chopped
- 0.5 cup dried cranberries
- 1 cup buttermilk
- 0.25 cup unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups with non-stick spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Fold in the chopped fresh cranberries and dried cranberries, ensuring they are evenly distributed in the flour mixture. This helps prevent them from sinking in the batter while baking.
In a separate medium bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon. Be careful not to overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the tops with turbinado sugar, if desired, for a crunchy topping.
Bake in the preheated oven for 18–20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan 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, or freeze for longer storage.
Nutrition Facts
Calories |
2555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2520 mg | 110% | |
| Total Carbohydrate | 453.6 g | 165% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 244.0 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 373 mg | 29% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 874 mg | 19% | |
*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.
