Half-Baked by Liz  recipes, crafting, & other fun things

Cranberry-Clementine Muffins

May 21, 2015 / by Liz

Cranberry-Clementine Muffins

Yield: 15 muffins

Cranberry-Clementine Muffins


  • 250 g flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 110 g butter, room temperature
  • 200 g sugar
  • 1 large egg
  • zest of 3 clementines
  • 150 mL clementine juice
  • 50 mL milk
  • 150 g dried cranberries


  • Preheat your oven to 180 F (~350 C), and line a muffin tin with paper liners. Whisk together the flour, baking powder, baking soda, and salt, and set aside.
  • In the bowl of an electric mixer, combine the butter and sugar, and mix on medium speed until well combined. Add the egg, and continue mixing until light and fluffy. Add the zest, and mix through.
  • Combine the juice and milk. Alternate adding the dry ingredients and juice mixture to the butter mixture in two batches. Mix on low speed, and only until just combined. Add the cranberries, and fold in by hand with a spatula.
  • Fill each tin until it's 3/4 full, and bake for ~19 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool completely on a rack, before storing in an airtight container.
  • *See related blog post here.

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