Cranberry-Maple Muffins

  • Active Time 15m
  • Total Time 35m
  • Rating ****

Makes 12 muffins

Cranberries and maple syrup are traditional foods from New England that seem especially appropriate during cool months. Dried cranberries are more intensely flavored than their fresh counterparts and are available at specialty foods stores and some supermarkets.


  • For the Muffins:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 beaten egg
  • 1/2 cup maple-flavored syrup
  • 1/2 cup milk
  • 1/4 cup butter or margarine, melted
  • 1/2 cup dried cranberries or cherries, raisins or chopped fresh cranberries
  • For the Icing:
  • 1/2 cup sifted powdered sugar
  • 1/4 teaspoon maple flavoring or vanilla extract
  • 2 to 3 teaspoons milk



Lightly grease twelve 2 1/2-inch muffin cups or line with paper baking cups; set aside. In a medium mixing bowl, stir together the flour, baking powder, baking soda and salt. Make a well in the center. In a small mixing bowl, combine the egg, maple-flavored syrup, milk and melted butter or margarine. Add all at once to the flour mixture; stir just till moistened. (The batter will be lumpy.) Fold in dried cranberries or cherries, raisins or chopped fresh cranberries. Spoon into the prepared muffin cups, filling each two-thirds full. Bake in a preheated 400 degrees F oven for about 20 minutes, or till golden brown. Transfer the muffins to a wire rack.


In a small mixing bowl, combine the powdered sugar, 1/4 teaspoon maple flavoring or vanilla and enough milk to make a smooth icing of drizzling consistency. Drizzle over muffins.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 573

nutrition information per serving

179 calories; 5g total fat; 29mg cholesterol; 116mg sodium; 31g carbohydrates; 1g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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