Reviewed: Jan. 27, 2008

These are so good. I have not actually used cranberries with it but I have used blueberries, blackberries,raspberries and they are all so good. I use the big muffin pan so this only makes six but way good my husband even likes them....

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Samantha

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Reviewed: Jan. 16, 2008

Looks more like a scone but bakes like a muffin! Awesome!

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NICKIE2

Home Town: Puyallup, Washington, USA

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Reviewed: Jan. 13, 2008

These muffins came out wonderfully, very moist. I used dried cranberries boiled for 10 minutes in orange juice. The batter was a bit dry so I added some of the juice I drained from the cranberries. So yummy!!!!

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COOKSIS

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Reviewed: Dec. 28, 2007

i only gave this 4 stars because I made a couple changes. I decreased the oven temp to 375 as someone else suggested and I only baked them about 20 minutes or they would have burned. And I added more cranberries because it just seemed too few as the recipe states. Oh and I added chocolate chips out of personal preference. But these are sooooo good. Definetely will reuse this recipe. Very light and fluffy, the nutmeg gives it an amazing flavor. I was a little leary of it, but it definetely needs the nutmeg.

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sbruins79

Cooking Level: Expert

Home Town: Waupun, Wisconsin, USA

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Reviewed: Dec. 6, 2007

This recipe is great - after reading the reviews I made the following changes: I used 1/2 cup brown sugar instead of white. I used extra cranberries and 1/2 cup orange juice from fresh oranges. I also substituted 1/2 of the butter with olive oil. I baked the muffins at 375 and they came out perfect. I also made a bundt with this recipe - baked at 375 for 40 minutes - also turned out perfect. I think next time I will try adding some pecans - I love how pecans and cranberries go together. Thanks for the great recipe. I'll make it as much as I can during the season. After January we don't get any cranberries around here - fresh or frozen.

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Tryna P.

Cooking Level: Expert

Living In: Modesto, California, USA

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Reviewed: Nov. 20, 2007

These muffins were excellent! I lowered the oven temp to 375 and they came out perfect. I also used this recipe for mini muffins, and I lowered the oven temp to 350 because my pans are dark and tend to brown things too much. They came out perfect again. The batter is thick, but makes wonderful muffins.

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MegWin

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: Haslett, Michigan, USA

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Reviewed: Nov. 6, 2007

Made them exactly as the recipe states except doubled the cranberries. The batter is very stiff but the muffins turned out perfectly. Made 12 muffins as stated.

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Stephanie

Cooking Level: Expert

Home Town: Bathurst, New Brunswick, Canada

Living In: Bracebridge, Ontario, Canada

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Reviewed: Nov. 3, 2007

good muffins. I split the difference of the nutmeg with cinnamon and it was perfect. The batter was very think and dense so I added a tbsp of milk to thin it a little. I did not use the topping. I also did not chop the cranberries, but that didn't seem to make a difference. They were still soft. I did keep an eye on them while they were baking. I baked 12 regular size muffin and 3 large muffins for about 14 min.

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MONA1117

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Reviewed: Oct. 25, 2007

I have to rate this 5 star. I followed the ingredient list exactly. The taste and texture was wonderful. Being originally from Cape Cod, I am a cranberry "nut". Because there was a lot of comments about timing in the oven, I started checking at 12 minutes with a toothpick. 18 minutes came out just right. Next time I will use liners and not a greased muffin tin. There was a bit of difficulty getting them out whole, but it was done. This made 12 well rounded muffins in my regular muffin pan. I think there is some different size muffin pans in use in the previous comments. My regular size is 3" on the top, 2" on the bottom and 1.25" deep.

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Howard

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2007

These were AWESOME. Made a few changes, of course. I added 1/2 c. more cranberries, used brown sugar, added some lemon zest, used non-fat yogurt instead of the sour cream and added enough milk to make it more like cake dough. I topped them with organic sugar and lemon juice and baked them @ 350. They were fluffy and moist and so good.

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lexiesmommy

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Reviewed: Jun. 13, 2007

Yummy!

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UNALASKA2

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Reviewed: Apr. 19, 2007

These came out way too brown/done using a regular (not "mini") muffin pan. Either use a large muffin pan, or lower the oven temp. My husband loved them, and they did have a good flavor, but I like my muffins light in color. Next time I will lower my oven temp to 375 degrees and put timer on for 5 minutes less cooking time.

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DIANAMC

Cooking Level: Expert

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Reviewed: Apr. 4, 2007

Absolutely yummy! I made these last night and didn't realize that you needed to use the large muffin pans because a 12 muffin recipe will actually make 24 if you use the regular muffin pans! An absolute perfect addition to my breakfast routine! thank you!

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alicia love

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Reviewed: Mar. 10, 2007

I followed the recipe except that I'm not a huge nutmeg fan so I put 1/2 tsp nutmeg and 1/2 cinnamon, and only sprinkeled sugar on top. I set the oven for 20 min, but I should have taken them out sooner - too brown. The flavor was good...but who wants an overdone muffin? P.S. I also used Craisens...maybe that is why I should have lowered the cooktime due to less moisture. Hope this helps others!

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mageee

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Reviewed: Jan. 6, 2007

This was a wonderful recipe, and I halfed it to make only 6 large muffins. To improvise and add some flavor I grated about an 1/2 teaspoon of nutmeg & cinnamon, and about 1 heaping teaspoon of fresh grated lemon rind. Instead of the sour cream, I used plain vanilla yogurt. Yum! I also took 1 full cup of whole cranberries, still frozen from the the freezer. I didn't even bother with the cinnamon sugar topping. These golden brown muffins came out bursting with flavor. Just Fabulous!

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Lana P.

Cooking Level: Expert

Living In: Nepean, Ontario, Canada

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Reviewed: Jan. 3, 2007

Ok,found a way to use my leftover cranberry sauce :-) Instead of fresh cranberries, I use a 16 ounce can of Ocean Spray Whole Cranberry sauce and increased the baking powder to 3 tsp. and added 1 tsp. orange zest. Very moist and tangy...even my husband liked them. These were especially good warm with butter. Good recipe, and since I am the only one in our house that likes cranberry sauce...will definitely use again for leftovers.

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EQUILDOTTSIN

Cooking Level: Expert

Home Town: Red Oak, Texas, USA

Living In: Salina, Kansas, USA

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Reviewed: Dec. 30, 2006

The first time I made these they tasted just OK and they rose up very nicely. Since I'm not a nutmeg fan, I changed the receipe and the second time they came out dynamite! Here are my changes: Use 1/4 cup butter and 1/4 cup applesauce (believe me, you won't miss the extra fat and cals); substitute almond extract for vanilla; don't bother chopping the cranberries; and omit the nutmeg completely. My husband enjoyed them both ways :)

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GINAGINA

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Reviewed: Dec. 19, 2006

Delicious! And they adapted well to 1/2 whole wheat flour, a little less sugar and yogurt instead of sour cream. They don't have the flavour of a lemon-cranberry muffin, if that's what you're looking for, but they are a nice, sweet and simple muffin.

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spirited_one

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Reviewed: Dec. 9, 2006

These turned out pretty good, they rose well and the texture was great. I added a few more cranberries as another reviewer recommended and I also added 3/4 cup chopped pecans. The taste was ok, but not as good as other recipes I've tried. Maybe adding some orange zest would help a little?

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Sharon

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Reviewed: Dec. 8, 2006

Excellent! I added 1 Tbsp. grated orange zest and 1/2 cup chopped pecans, and omitted the vanilla. These flavors were nice additions to the nutmeg and cranberry. Next time I will add more cranberries (1 1/2 cups) and pecans (3/4 cup) plus maybe a little more orange zest.

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ANDREATHECOOK

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