12 Reviews of Crunchy Cranberry Buttermilk Muffins

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: PaulaG

On Mar 6, 2005

DH and enjoyed these this morning for breakfast. I bought cranberries during the holidays and froze a couple of bags for muffins, etc. Chopped the frozen cranberries with the walnuts before adding to the batter. I got 10 muffins, probably because I filled the cups maybe a little fuller than intended.

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.

From: smellyvegetarian

On May 6, 2007

These have very good flavor, particularly with pecans! I used 2/3 c white flour and 2/3 c whole wheat and it worked out fine. Watch these carefully, though--after 22 minutes at 400 mine were very brown. I would take the temp to 350 OR only bake them for 18-20 minutes.

From: Dienia B.

On Mar 13, 2005

people at hope lodge really liked these thanks for posting for me dee

From: LARavenscroft

On Mar 11, 2008

The flavor of these muffins was excellent and the walnuts added just the right crunch. For my fellow GF cookers/bakers, these were easily made FGF by using Bette Hagman's Rice Flour Blend and adding 1 tsp. xanthan gum. I will definitely be making these again. Thanks Sharon for a great recipe!

From: Redsie

On Oct 7, 2008

These are healthy and delish!!! Baked at 350 for about 25 minutes and they came out moist and tasty!! Made 12 big muffins. Thanks Sharon!

From: JoyceJoann

On Feb 23, 2009

These were very good, and healthy tasting with the oatmeal. They didn't rise much for me though. Also, 20 min. at 400 was way too long. But the cranberry and walnut bits with oatmeal made them a filling breakfast through the week.

From: Maito

On Mar 29, 2009

This was great, the nuttiness of the oatmeal with the tang of the cranberries is very nice. I had to use frozen cranberries this time of year, but it still worked out well. I also subbed macadamias, since I was running low on walnuts. I made it into a loaf and baked it almost 40 minutes. Yum!

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.