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


  • 250 g cream flour
  • 12.5 g baking powder
  • 2.5 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
  • 2.5 g cinnamon


  • Sieve 250g flour with the baking powder and the salt. Stir 110g caster sugar into the flour mix.
  • Soak dried cranberries and orange juice for 30 minutes. Add with liquids.
  • 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.
  • For the topping:
  • 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.
  • 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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