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.

The Martha Stewart Show, February 2010, The Martha Stewart Show, Episode 5090


Read the full recipe after the video.

Recipe Summary

Makes about 1 dozen


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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)

4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
Any idea how you can add bananas to this?
Rating: 5 stars
I make these all the time. 1 cup of sugar will do. Always a favourite among many :)
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
Fantastic muffins! I also added a bit of cinnamon. I also added some cardamon. They turned out just as I hoped.
Rating: Unrated
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.