This Fresh Cranberry muffin recipe is so simple and straightforward, that anyone can make them. It is a delicious muffin that everybody will love. The harvest for fresh Cranberries is at a peak in the autumn, especially mid-September to mid-November. The cranberries are at their peak color as well. It is a good time to stop by the grocery and stock up on some of these tart berries.
As you may already know, cranberries are superfoods and are famously known for their antioxidant properties. They can be bitter and sour, so may be difficult to have by itself. Adding them to bakes is a great way to incorporate them into your diet.
Cranberry muffins made of fresh, frozen, or dried cranberries are usually paired with orange. This delicious recipe has walnuts, orange jest, and desiccated coconut flakes in it as well. One bite into these muffins and you will just love them.
As I mentioned earlier, Cranberry and Orange pair up well and are always a great combination, most muffin recipes you see online have this combination. You can add some walnuts and coconut flakes as well to get a bite and for a nutty flavor along with the tart. This recipe uses only oil, no butter, and eggs. That makes it moist and light as well.
Add a little sugar to the chopped cranberries to soften them and let the juices out before adding into the batter. The original recipe calls for adding applesauce, but I added oil instead and it still turned out good.
Fresh Cranberry muffin recipe
First, chop a cup of cranberries to bitesize. Combine with sugar and mix well to let the juices out. Meanwhile, get all the dry ingredients out and whisk them. Whisk the wet ingredients in a bowl and mix well. Combine the wet into the dry ingredients and form a smooth batter gently without overbeating. Add rest of the ingredients cranberries, walnuts, and coconut. Pre-heat the oven and spoon the batter into the muffin tray and bake for 30 minutes.
This can be had for breakfast or as a tea snack. It stays fresh for about 3 days if kept in a closed container. It can be refrigerated or frozen as well. If you loved this fresh cranberry muffin recipe, you will definitely love the blueberry muffin and banana nut muffin which are a favorite and loved by my friends and family.
This Fresh cranberry recipe is a nice blend of tart of cranberries, orange zest with nutty flavor of walnuts and coconut.
- 2 cups All-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 pinch salt
- 1 cup orange juice
- 1 tbsp orange jest
- 1 cup cranberries cut into small pieces and mixed with 2 tbsp sugar
- ½ cup unsweetened apple sauce you can replace with cooking oil as well
- ¾ cup granulated sugar
- 1 cup walnuts chopped and toasted
- ½ cup desicatted coconut
Line a muffin tray with muffin liners or spray a little oil
Pre-heat the oven to 350 deg F
Whisk all the dry ingredients all-purpose flour, granulated sugar, baking soda,baking powder and a little salt
Add in orange juice, applesauce (or oil) and mix until well combined.
Do not over mix .
Lastly fold in cranberries, chopped walnuts and coconut
Sprinkle sugar on top for a crunchy top
Bake for 30 minutes until a tooth pick comes out clean
Cool for a few minutes and enjoy