New This Month

Cranberry Bran Muffins

These are so easy and quick, you can bake them on a whim -- whenever you have a craving but not a lot of time. Orange zest and buttermilk give this recipe extra-special tang.

  • Prep:
  • Total Time:
  • Yield: Makes 1 dozen

Source: Martha Stewart Living, January 2004


  • 2 cups all-purpose flour
  • 1 1/2 cups wheat bran
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon fine salt
  • 1/4 teaspoon baking soda
  • 1 1/2 cups packed dark-brown sugar
  • 1 1/4 cups plus 2 tablespoons buttermilk
  • 11 tablespoons (1 3/8 sticks) unsalted butter, melted and cooled
  • 2 large eggs
  • 1 tablespoon finely grated orange zest
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups fresh or frozen cranberries


  1. Preheat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. Place flour, bran, baking powder, salt, and baking soda in a large bowl. Stir in sugar, and set aside.

  2. Whisk together buttermilk, butter, eggs, zest, and vanilla in a bowl. Add flour mixture; stir until just combined. Stir in cranberries.

  3. Divide batter among lined muffin cups. Bake until cooked through and golden brown, about 30 minutes. Transfer to a wire rack to cool slightly. Turn out; serve warm or at room temperature.

Cook's Notes

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.

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