Cranberry Spice Muffins

Why not try these delicious cranberry muffins by the National Bakery School?


  • 250 g cream flour
  • 12.50 g baking powder
  • 2.50 g salt
  • 110 g caster sugar
  • 100 g dried cranberries
  • 30 ml orange juice
  • 1 egg
  • 120 ml milk
  • 90 ml vegetable oil
  • 100 g bramley apple (finely chopped)
  • 1 tsp orange zest
  • for the topping:
  • 30 g caster sugar
  • 50 g flour
  • 30 g butter
  • 2.50 g cinnamon


  1. Sieve 250g flour with the baking powder and the salt. Stir 110g caster sugar into the flour mix.
  2. Soak dried cranberries and orange juice for 30 minutes. Add with liquids.
  3. Mix egg, milk, vegetable oil, bramley apple and orange zest together. Add to dry ingredients. Stir with a wooden spoon just until combined and still lumpy. Do not overmix. Spoon into prepared muffin tins.
  4. For the topping:
  5. Rub ingredients together to a lumpy crumb. Chill for 5 minutes in freezer before sprinkling on top. After spooning into tins, sprinkle on top. Dust with icing sugar after baking.
  6. Bake at 210° for 20-25 minutes.


Christmas recipes from the National Bakery School, Dublin Institute of Technology, Kevin Street, Dublin 8.


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