Cranberry Buttermilk Muffins

Cranberry Buttermilk Muffins

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  • Prep Time


  • Total Time


  • Servings



  • cups cranberries, chopped

  • ¾

    cup sugar, divided

  • 3

    cups all-purpose flour

  • teaspoons baking powder

  • ¼

    teaspoon baking soda

  • ½

    teaspoon salt

  • ½

    cup unsalted butter, cold and cut into cubes

  • cups buttermilk, room temperature

  • 1


  • 1

    Tablespoon orange zest

  • 2

    Tablespoons orange juice

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Preheat oven to 375 degrees F. Line 24 muffin cups with muffin liners. In a small bowl combine chopped cranberries and 1/4 cup sugar, set aside. In the bowl of a food processor pulse flour, remaining sugar, baking powder, baking soda, and salt until combined. Add cubed butter and pulse until mixture resembles coarse crumbs and transfer to a large bowl. Alternately, you can use a pastry cutter to cut butter into flour mixture. In a small bowl, whisk together buttermilk, egg, orange zest, and orange juice. Add the buttermilk mixture to the flour mixture and stir until just combined. Gently fold in the sugared cranberries. Fill muffin tins 3/4 full and bake for 20-25 minutes or until toothpick comes out with only a few moist crumbs. Cool on wire rack. Slightly adapted from: Good Thymes and Good Food, originally adapted from - See more at:


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