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.

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

Step 3

In a separate bowl, combine the buttermilk, melted butter, egg, and vanilla extract. Whisk until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing; the batter will be slightly lumpy.

Step 5

Add the chopped cranberries and orange zest (if using) to the batter. Fold gently to incorporate.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Step 7

If desired, sprinkle the tops of the muffins with coarse sugar for a crunchy finish.

Step 8

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.

Step 9

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.

Step 10

Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	1111.1 grams (1111.1g)

Amount per serving	% Daily Value*
Calories	2489

Total Fat 78.90g	101%
Saturated Fat 46.70g	234%
Polyunsaturated Fat 0.50g
Cholesterol 383mg	128%
Sodium 2909mg	126%
Total Carbohydrate 414.60g	151%
Dietary Fiber 17.50g	63%
Total Sugars 201.60g
Protein 40.80g	82%

Vitamin D 168IU	840%
Calcium 384mg	30%
Iron 13mg	71%
Potassium 926mg	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.

Source of Calories

Fat: 28.0%

Protein: 6.4%

Carbs: 65.5%