Cranberry Spiced Muffins

{Edited January 9, 2015} Today, I am craving muffins. Not that such a thing is all that unusual, or varying much from any other day. But it’s been a while since I’ve baked any and since the weather has been quite frightful, I thought it was time to resurrect a Muffin Monday favorite of the past and remake it. For old time’s sake.

Cranberry Spice Muffins - play with your food! - Poet in the Pantry

Cranberry Spiced Muffins, in particular, are the perfect blend of what I want in a breakfast bakery treat: tender inside, a bit of a tang from the something a little fruity, some crunchy nuts for texture and protein, and a slightly indulgent topping. Letting them ride the line between muffin and cupcake. But if there’s no frosting, it’s totally healthy, right? I thought so.

Cranberry Spice Muffins - play with your food! - Poet in the Pantry

Feeling especially blah? Play with your food. Go ahead! It’s probably been a long time since you’ve done that. Don’t take yourself too seriously. Life is too short for that nonsense.

Cranberry Spice Muffins - play with your food! - Poet in the Pantry

5.0 from 1 reviews
Cranberry Spiced Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast/Brunch
Serves: 12
  • 1 cup dried cranberries (Craisins)
  • hot water to cover them
  • 2 cups all purpose flour
  • ¾ cup light brown sugar, lightly packed
  • ½ cup walnuts, coarsely chopped
  • 2 teaspoons ground ginger
  • 1½ teaspoons ground cinnamon
  • 2½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¾ cup whole milk
  • ½ cup (8 Tablespoons) unsalted butter, melted and cooled
  • 1 large egg, lightly whisked
  • ¼ cup finely chopped walnuts
  • 2 Tablespoons light brown sugar, lightly packed
  • 2 Tablespoons sweetened shredded coconut
  • 2 Tablespoons unsalted butter, cold
  1. Preheat oven to 400 degrees Fahrenheit. Line a 12-cup muffin pan with with paper liners and set aside.
  2. Cover dried cranberries with boiling hot water and let soak for 10 minutes, draining thoroughly after.
  3. In a large mixing bowl, combine the dried cranberries, flour, brown sugar, walnuts, ginger, cinnamon, baking powder, and salt. Set aside.
  4. In a medium bowl, combine the milk, butter, and egg, whisking until thoroughly mixed.
  5. Pour the wet ingredients into the dry and mix until just incorporated; you do not want to over-mix.
  6. Portion out the muffin batter with a large cookie scoop, dividing evenly among the 12 cups.
  7. In a small bowl, combine the topping ingredients, mashing with a fork to cut the butter into it, then sprinkle over the muffins, dividing evenly.
  8. Bake on the center rack of the preheated oven for 18-20 minutes, or until the tops spring back when gently touched or a toothpick inserted in the center of a muffin comes out clean.
  9. Leave in muffin tin for 5 minutes, then transfer to a wire rack to cool completely.

Cranberry Spiced Muffins - play with your food! - Poet in the Pantry

Muffin Monday was an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week.
Cranberry Spiced Muffins - play with your food! - Poet in the Pantry

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    • baker street on 5 November, 2012 at 2:12 am
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    I’m so glad its monday too! Tart and sweet – that’s just how this monday morning has been for me! Your muffins look great Carrie! love the addition of coconut 🙂

    1. Thank you, An! Sounds like you’ve had a lot of mixing of the tart and sweet lately! Hope it all calms down for you soon!

  1. Hi Carrie! I liked this weeks recipe! Loving your photos! The toasted shredded coconut was a great idea!! Whoohoo! 🙂

  2. What a great muffin and I adore your colorful muffin liners and table mat! Just looking at them cheered me up. So thank you!

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