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Cranberry Gingerbread Muffins

Cranberry gingerbread muffin on a white plate

After discovering last month that I'm not the only ginger fan in the house I immediately went looking for a recipe using it to make for this month's Muffin Monday. I found Lisa V's Cranberry Gingerbread Muffins on the Taste of Home site. 

Cranberry gingerbread muffins in a basket with a plaid cloth

I did make two changes to her recipe.  First, I substituted Greek yogurt for the fat free because it's what I always have on hand. I also used dried cranberries instead of fresh. Usually I would also sprinkle the tops with some raw sugar, but I was debating a glaze so I didn't. 

Cranberry gingerbread muffin on a white plate, more muffins in a basket

The key to muffins is really not to over mix them.  I like to use an ice cream scoop to portion out the dough into the cups. Before baking I popped a few extra dried cranberries on because I like people to know what's in them. 

Cranberry gingerbread muffin cut in half to show the texture and amount of cranberries inside

These smell amazing while they're baking and they taste even better. They didn't need the sugar or a glaze, they are perfect as is.  Thank you so much to Stacy from Food Lust People Love for hosting #MuffinMonday! Be sure to check out the links down below for all of the other great recipes being shared this month!


Cranberry Gingerbread Muffins

Cranberry Gingerbread Muffins
Author: Jolene's Recipe Journal

Ingredients

  • 2-1/4 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 3/4 cup water
  • 1/2 cup Greek yogurt
  • 1/3 cup molasses
  • 1/4 cup canola oil
  • 1/2 cup dried cranberries

Instructions

  1. Heat oven to 350º.
  2. In a large bowl, combine the first seven ingredients. In a small bowl, combine the egg, water, yogurt, molasses and oil.
  3. Stir into dry ingredients just until moistened. Fold in cranberries.
  4. Coat muffin cups with cooking spray or use paper liners; fill 3/4 full with batter.
  5. Bake for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Notes

Source: https://www.tasteofhome.com/recipes/cranberry-gingerbread-muffins/

Recommended Products

Wilton Muffin TinWilton Muffin Tin 12 cup
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Other recipes you may enjoy:

Double chocolate banana muffins

Double Chocolate Banana Muffins

Morning Maple Muffins

Morning Maple Muffins




 

Muffin Monday graphic

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page. 




Cranberry GIngerbread muffins in a basket on a plaid cloth

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Comments

  1. SwathiNovember 29, 2021 at 3:24 PM

    Love this gingerbread and cranberry combo. Great fall flavors together in one bite. Delicious muffin.

    ReplyDelete
  2. Stacy RushtonNovember 29, 2021 at 5:09 PM

    I like to add a bit of what's inside on top for that very same reason, Jolene. Gingerbread with dried cranberries is perfect for the season!

    ReplyDelete
  3. KarenNovember 29, 2021 at 5:20 PM

    Ginger and cranberries sound so good together, and perfect for Christmas morning!

    ReplyDelete
  4. A Day in the Life on the FarmNovember 29, 2021 at 6:00 PM

    Perfect seasonal muffins. They will go nicely on our Christmas breakfast buffet.

    ReplyDelete
  5. IngerDecember 5, 2021 at 9:50 AM

    Love these flavors! Going into my bread basket for Christmas!

    ReplyDelete
  6. RadhaDecember 6, 2021 at 12:55 PM

    This is a divine flavor combo! Love these muffins! YUMMY!

    ReplyDelete

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