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

Cranberry Spiced Muffins

adapted from Sarah Hobbes on Taste.com.au
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast/Brunch
Servings 12



  • 1 cup dried cranberries Craisins
  • hot water to cover them
  • 2 cups all purpose flour
  • 3/4 cup light brown sugar lightly packed
  • 1/2 cup walnuts coarsely chopped
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup whole milk
  • 1/2 cup 8 Tablespoons unsalted butter, melted and cooled
  • 1 large egg lightly whisked


  • 1/4 cup finely chopped walnuts
  • 2 Tablespoons light brown sugar lightly packed
  • 2 Tablespoons sweetened shredded coconut
  • 2 Tablespoons unsalted butter cold


  • Preheat oven to 400 degrees Fahrenheit. Line a 12-cup muffin pan with with paper liners and set aside.
  • Cover dried cranberries with boiling hot water and let soak for 10 minutes, draining thoroughly after.
  • In a large mixing bowl, combine the dried cranberries, flour, brown sugar, walnuts, ginger, cinnamon, baking powder, and salt. Set aside.
  • In a medium bowl, combine the milk, butter, and egg, whisking until thoroughly mixed.
  • Pour the wet ingredients into the dry and mix until just incorporated; you do not want to over-mix.
  • Portion out the muffin batter with a large cookie scoop, dividing evenly among the 12 cups.
  • 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.
  • 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.
  • Leave in muffin tin for 5 minutes, then transfer to a wire rack to cool completely.