Crunchy Cranberry Buttermilk Muffins

From: Chef #1147992

On Nov 20, 2009

I made these 2 days ago when I had to use up extra cranberries and buttermilk. I added 2 additional Tbsp of brown sugar, used 1 whole cup of chopped cranberries, omitting the nuts, and sprinkled the tops lightly with turbinado sugar. I baked them at 400 as the original suggests and the muffins were done in 19 minutes. They did not rise much over the top of the muffin pan, but they are very good and not at all heavy. Perfect for a light breakfast.

From: Bonnie Young

On Oct 28, 2009

Sharon this is a great recipe! I just took mine out of the oven so far I have eaten 2! I followed the recipe completely with one exception. I only baked them at 350 degrees for 20 minutes and they were done. Next time I thinks I will add a little more of the brown sugar for a little more sweetness but they are still great as posted. I did get 15 muffins from the recipe. Thanks for much now I have a another favorite cranberry recipe.

From: mikekey

On Feb 6, 2007

These were very good. Not overly sweet, which is fine for breakfast muffins! (I used Splenda, so brown sugar may make for a sweeter muffin). I did not use the liners. I also only got 10 small muffins, not 16. I used chopped almonds. This is a keeper!

From: JenPo

On Dec 2, 2006

Thank you for posting this. I was trying to use up buttermilk (the neverending quest, it seems) and these were awesome, and much healthier than the alternatives. (Buttermilk pie, biscuits, etc..) I did use wheat flour.