Cranberry muffins recipe

Name: Cranberry muffins
Yield: Serves 12 muffins
Ingredients: 200g cranberries; 200g caster sugar; 375g flour; 1 tbsp baking powder; 2 large eggs; 100g butter, melted; 284ml pot buttermilk

Studded with sharp and juicy cranberries these healthy breakfast muffins are kept light and moist with the addition of buttermilk in the batter. They're easy to make and freezable, ideal if you need to grab breakfast on-the-go.

See method

Serves 12 muffins
10 mins to prepare and 35 mins to cook
265 calories / serving

Freezable

Shop your ingredients

Whitworths Cranberries 130G
Any 2 for £3.40 Clubcard Price - Selected Whitworths Dry Fruits & Nuts
Offer valid for delivery from 02/09/2026 until 02/09/2027
200g cranberries
£2.20
£16.92/kg
Silver Spoon Caster Sugar 1Kg
200g caster sugar
£2.25
£2.25/kg
Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
375g flour
£0.70
£0.47/kg
Stockwell & Co. Baking Powder 150G
Aldi Price Match
1 tbsp baking powder
£0.57
£3.80/kg
Tesco Large Free Range Eggs 6 Pack
2 large eggs
£2.10
£0.35/each
Tesco British Salted Block Butter 250G
Aldi Price Match
100g butter, melted
£1.85
£7.40/kg
Dale Farm Butter Milk 568Ml
284ml pot buttermilk
£0.85
£1.50/litre

Method

Preheat oven to gas 6, 200°C, fan 180ºC and line a 12-hole muffin tray with paper cases.
Simmer the cranberries with 50g of caster sugar for 6-8 minutes, shaking the pan regularly until you have a thick glaze.
Sift the flour and the baking powder into a large bowl and stir in 150g caster sugar.
In another bowl, whisk together 2 large eggs, the melted butter the buttermilk. Fold this mixture into the flour and stir the cranberries through.
Spoon into paper cases and bake for 20-25 minutes until cooked and golden.