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Cranberry Millet Muffin

Made with millet, a coarse grain that contains no gluten and is rich in B vitamins, these cranberry muffins are a healthy yet delicious treat perfect for snacking any time of day.

  • Yield: Makes about 1 dozen
Cranberry Millet Muffin

Source: The Martha Stewart Show, February 2010


  • Nonstick cooking spray
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup whole grain millet
  • 2 cups fresh or frozen cranberries
  • 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, room temperature
  • 1 1/4 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk


  1. Preheat oven to 350 degrees. Coat a standard 12-cup muffin pan with cooking spray; set aside. In a medium bowl, whisk together flour, baking powder, salt, and millet. Working over the bowl, toss the cranberries in a medium bowl with about 2 teaspoons of the flour mixture to lightly coat; set aside flour mixture and cranberries.

  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until combined. Mix in vanilla.

  3. With the mixer on low speed, add the reserved flour mixture, beating until just combined. Add milk, beating, until just combined; do not overmix. Using a rubber spatula, fold in cranberries. Divide batter evenly among prepared muffin cups.

  4. Bake, rotating the pan halfway through, until the muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.

Reviews (6)

  • Stacysimon 27 Feb, 2014

    Any idea how you can add bananas to this?

  • Alvydas 28 Jun, 2013

    I make these all the time. 1 cup of sugar will do. Always a favourite among many :)

  • klmPolo 23 Mar, 2013

    I liked them a lot. I used dried cherries and almonds in place of the cranberries. I also subsituted 1/4 c. brown sugar with some of the white sugar. I'll make them again very soon.

  • betsyrisch 14 Oct, 2011

    I liked them, but my entire family found the fresh cranberries too tart. The next time I made them I used a cup of dried cranberries (sweetened), soaked them first in some hot water, and cut back on the sugar added to the batter. Everyone liked them better this way.

  • Mariposa25 28 Feb, 2010

    Fantastic muffins! I also added a bit of cinnamon. I also added some cardamon. They turned out just as I hoped.

  • Glitteratii 20 Feb, 2010

    made these and they were delicious! I altered recipe just a tad - I added the grated zest of one orange and about a 1/2 tsp of cinnamon to the flour which coated the cranberries. Also, I see in the picture there seems to be sanding sugar sprinkled on top - I might do that next time too.

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