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Cranberry Muffins

Cranberry Muffins

Cranberry Muffins

About this recipe

Servings: 24, Cook time: 25 mins, Prep time: 15 mins


  • 100g dried cranberries
  • 220g plain flour
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 115g melted butter or coconut oil
  • 100g plain yoghurt
  • 1/2 cup (125g) applesauce
  • 2 medium eggs, whisked
  • 1 orange – juice and zest


  1. Preheat the oven to 180°C
  2. Line a 12 hole muffin tin or 24 hole mini muffin tin with cases
  3. Boil some water in the kettle and pour it over the cranberries in a small bowl for 5 minutes, then drain. This helps them to plump up and be a bit more juicy in the muffins
  4. In a large bowl, whisk together the flour, cinnamon, baking powder and baking soda
  5. In another bowl, whisk together the melted butter or coconut oil, yoghurt, applesauce, eggs and orange juice/zest
  6. Fold the wet ingredients into the dry ingredients. Then fold in the cranberries
  7. Fill the cases to 2/3rds full and bake until lightly golden and springy to the touch. Mini muffins will need around 15-20 minutes while standard ones will need 20-25 minutes
  8. Serve once cooled.