Cranberry Muffins

“I found this recipe among my Mom’s clippings that she had yet to try. It makes a nice light muffin with pretty red flecks. Serve warm with a little butter.” – April Ferre

Cranberry Muffins

Course: Muffins


  • 1 1/4 Cup Sugar
  • 1/4 Cup Butter or Margarine
  • 2 Eggs
  • 2 Cups Flour
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon Salt
  • 1/2 Cup Milk
  • 2 Cups Fresh or Frozen Cranberries Chopped


  • Preheat oven to 350 degrees.
  • In a bowl, cream together sugar and butter. Add eggs one at a time, and beat after each addition. In a bowl, sift together flour, baking powder, and salt; add alternately with milk to the creamed sugar mixture. Stir in chopped cranberries.
  • Spoon into 12 paper-lined muffin cups, filling 3/4 full. Bake 25 to 30 minutes. Makes 16 muffins.

2012 Recipe – Calla Ferre