Christmas morning Cranberry Muffin

Muffins are a staple of American eating and are almost as popular here.


  • 225 g plain flour (sieved)
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp freshly grated nutmeg
  • 1/2 tsp ground cloves
  • 110 g cranberries
  • 1 bramley apple (peeled, cored and chopped)
  • 50 g caster sugar
  • 2 eggs – beaten
  • 110 g butter
  • 150 ml sour cream


  1. Pre-heat the oven to 180°C/Gas Mark 4. Lightly grease a muffin pan or line with paper cases – the mixture will make 8-10 muffins.
  2. Sift together the flour, baking powder, bicarbonate of soda and spices.
  3. 4. Make a well in the centre of the dry mixture. Add the cranberries, apples and sugar.
  4. Pour in the eggs, butter and sour cream. Lightly mix the wet ingredients, then quickly stir in the flour mixture. Do not over mix – it does not matter if there are some floury patches.
  5. Spoon the mixture into the prepared muffin pans. Bake the muffins for 15-20 minutes, until well risen, browned and springy to the touch. When cooked, wrap in a tea towel and allow to cool.


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