Cranberry Spiced Muffins
Recipe type: Breakfast/Brunch
Prep time: 
Cook time: 
Total time: 
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.
Recipe by Poet in the Pantry at