Cranberry Cardamom Muffins

Cranberry cardamom muffins are a sweet, tart, and fragrant way to start your day (and use up that extra bag of cranberries in your fridge)

Cranberry Cardamom Muffins

Happy New Year!! I hope everyone had a great holiday season. Today we’re heading back to work to kick off the 2014 year. And I’ve got one of these cranberry cardamom muffins packed in my lunch to enjoy once I get to my desk today.

Cranberry Cardamom Muffins

I had an extra bag of cranberries in the fridge after the holidays and set out to use them up quickly. I could have just frozen them, since cranberries freeze so well, but I already have 3 bags of cranberries in the freezer…

Cranberry Cardamom Muffins

These muffins are mixed by hand, with a wooden spoon. It’s a great recipe to throw together on a Sunday morning while you’re brewing your coffee. And with a sprinkling of decorating sugar, they’re all sparkly. Just like the snow that we’ve had outside for the past couple of weeks and months.

Cranberry Cardamom Muffins

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Cranberry Cardamom Muffins

Cranberry cardamom muffins are a sweet, tart, and fragrant way to start your day (and use up that extra bag of cranberries in your fridge)

Yield: 12 muffins

Ingredients:

2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp ground cardamom
1/2 tsp ground ginger
1 tsp vanilla extract
1/2 cup buttermilk
1/2 cup orange juice
1 1/2 cups fresh cranberries
coarse sugar, for topping

Directions:

Preheat oven to 375 degF. Line a 12 cup muffin pan with paper liners.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large bowl, whisk together vegetable oil, sugar, brown sugar and egg until well combined. Whisk in cardamom, ginger and vanilla. Stir in half of the flour mixture, followed by the buttermilk and orange juice. Stir in remaining flour mixture, mixing until no streaks of dry ingredients remain. Fold in cranberries so that they are evenly distributed in the batter.

Divide batter evenly between prepared muffin cups, filling each at least 3/4 full. Top muffins with coarse sugar.

Bake for 17-19 minutes, or until muffins spring back when lightly pressed and a toothpick inserted into the center comes out clean.

Turn muffins out onto a wire rack to cool completely.

Recipe from Baking Bites

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10 Responses to “Pumpkin Cranberry Muffins”

  1. #
    1
    Molly Jean — October 26, 2009 at 1:41 pm

    Mmm those sound great. And they would go PERFECTLY with my coffee this morning 🙂

    Looking forward to the next installment of Pumpkin Week!

  2. #
    2
    Lindsey — October 26, 2009 at 3:34 pm

    So glad you enjoyed them!! Your pictures are great!!

  3. #
    3
    stephchows — October 26, 2009 at 3:43 pm

    a whole week of pumpkin! i’m in heaven 🙂

  4. #
    4
    Jelli Bean — October 26, 2009 at 5:40 pm

    Looks yummy. I love muffins, and Husband loves finding them in his “snack” containers at lunchtime too! Mmm.

  5. #
    5
    Andrea — October 27, 2009 at 2:53 am

    OT

    Hi! Congratulations for your blog! I’m Andrea, an Italian guy who created and managed a Food&Drink blog.
    What do you think about a link exchange? 🙂

    Sorry for my bad English! 😉

    Ricette Blog

  6. #
    6
    nutmegnanny — October 27, 2009 at 2:56 am

    Pumpkin is the best! It always says fall to me:) I ended up making my own puree this year and I really think it tasted better.

  7. #
    7
    Andrea — October 27, 2009 at 3:02 am

    OT

    Hi! Congratulations for your blog! I’m Andrea, an Italian guy who created and managed a Food&Drinks blog.
    What do you think about a link exchange? 🙂

    Sorry for my bad English! 😉

    Ricette Blog

  8. #
    8
    Sweet and Savory — October 28, 2009 at 4:06 am

    I love this recipe also. I think, I should stop looking at your blog. You will keep me baking for weeks. I am not really complaining.

  9. #
    9
    bridget {bake at 350} — October 31, 2009 at 12:46 pm

    Mmmm…pumpkin AND cranberries! I could totally use one (or 3) of these this morning!!!

  10. #
    10
    SnoWhite — October 31, 2009 at 4:23 pm

    pumpkin and cranberry are delicious together. thanks for another wonderful recipe.

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