Last updated on October 25th, 2024

These hearty Harvest Cranberry Muffins are bursting with fresh, tart cranberries and a punch of warm spices, perfect for a holiday brunch or coffee break. Fresh cranberries can only be found in the store during the fall months so grab them when you can and freeze for later. I make these every year for Thanksg iving morning as they are perfect to start the morning off with a cup of coffee and the Macy's Thanksgiving Day Parade.

How to make Cranberry Harvest Muffins

INGREDIENTS

fat:

Use melted butter in this muffin for the flavor. I’ve also added a bit of oil to make for a tender, moist crumb. Remember when baking, to always use a mild oil such as canola or ‘extra light’ extra virgin olive oil so that it doesn’t overpower your baked good.

cranberries:

Use fresh cranberries if you have them on hand, however, frozen cranberries will work as well but do not let them defrost or they will become mushy. To chop the fresh berries, I use a pampered chef hand food chopper. For frozen berries I use a mini food processor as they tend to be harder to chop.

buttermilk:

For a light tender crumb, dissolve the baking soda into the buttermilk. If you don’t have buttermilk, simply make it by placing 1 ½ tsp. of white vinegar into a liquid measuring cup and fill it to the ½ c. line. Dry buttermilk is also really nice to have stocked in your pantry to mix up as needed.

pumpkin pie spice:

You can purchase pumpkin spice pre-made however, I make my own blend. It’s so simple to make and has a variety of warm, bold spices. I start with a cinnamon as the base, and add a higher ratio of nutmeg, cardamom and allspice than typical recipes or conventional brands make.

EQUIPMENT

muffin pan:

Aluminum muffin pans are best since they conduct even heat. I prefer to use vintage muffin pans or modern Nordic Ware. You can choose to spray the pan or use natural muffin liners. I always lightly spray the muffin pan before I put the muffin liners in, to prevent the muffins from sticking in case they spill over the liners.

Cranberry Harvest Muffins

Course: Breakfast

Cuisine: American

Keyword: muffins

Prep Time: 15

Cook Time: 23

Servings:

Print Recipe

Ingredients

DRY INGREDIENTS

1 ¾ c. unbleached flour
½ c. brown sugar
⅓ c. sugar
1 T. Pumpkin Pie Spice
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt

WET INGREDIENTS

⅓ c. butter
2 T. oil canola
1 egg
½ c. buttermilk or milk
2 T. orange juice
1 T. orange zest
1 ½ tsp. vanilla

MIX-INS

1 c. cranberries (rough chop) fresh or frozen
½ c. nuts (walnuts or pecans) chopped

Instructions

PREP

Line muffin pan with muffin liners, or spray with non-stick spray.
Chop cranberries and chop nuts and set aside.
Melt butter and set aside.

MAKE BATTER

Whisk together dry ingredients in a bowl. Make a well in side the bowl.
Add melted butter, oil, buttermilk, egg, vanilla, orange zest and juice, and mix well.
Add chopped cranberries and nuts.
Let batter rest 15 minutes in the bowl.
Scoop batter into muffin liners ¾ full. Sprinkle with course sanding sugar.

BAKE

Bake at 400° for 10 minutes. Reduce oven to 350° and bake an additional 10-13 minutes. (oven time may vary). Let cool and store in air-tight container.

Notes

Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.

Gluten-Free Baking Tips: If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step to help eliminate grittiness. You can make batter ahead and store in the fridge up to 1 week until use.

Dietary Substitutions:
• In place of the milk, use unsweetened oat, coconut or almond milk.
• Swap out butter with vegan butter sticks. My favorite is Country Crock Olive Oil Sticks
• To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.