Tangy Cranberry Muffins

Tangy Cranberry Muffins


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Complete your Christmas feast with some cranberry muffins lightly dusted with powdered sugar. They are light and tangy--what a great way to end dinner!

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

. .


  • 1 1/2 C. fresh cranberries, halved
  • 1 C. powdered sugar
  • 4 C. all-purpose flour
  • 6 tsp. baking powder
  • 1 tsp. salt
  • 3/4 C. granulated white sugar
  • 2 large eggs, beaten
  • 2 C. milk
  • 1/2 C. butter, melted
  • 2 tsp. granulated white sugar

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Preheat oven to 350 degrees Fahrenheit. Grease two 12-cup muffin pans.
In a small bowl, toss berries with powdered sugar; set aside.
Sift flour and other dry ingredients together into a bowl. Use a whisk to blend the dry ingredients together. Make a "well" in the middle of the dry mixture. Pour eggs, milk, and butter into the well. Stir lightly just until the dry ingredients are moist.
Gently fold in berries. Scoop into prepared muffin pans 2/3 full. Sprinkle a light layer of sugar on top of each muffin.
Bake for about 30 minutes, or until toothpick inserted into middle of muffin comes out clean. Let muffins cool before dusting with powdered sugar.

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