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Cranberry Muffins


Cranberry muffins are a holiday staple at the Chaston home. It just wouldn’t be Christmas without them!

This recipe is an old one from my mother’s side of the family. We think it may have originated during WWII since it has no eggs and uses evaporated milk. However, it does have a lot of sugar so that may not be true. Regardless where it originated or why, it is a great recipe!

These aren’t the typical “muffin.” They are spongier than a normal American muffin. Some with whom we have shared these muffins dislike them, yet others love them.

This Chaston Christmas staple pairs perfectly with another Christmas staple: “Frosty the Snowman.” What made me think of it is in the story/song, those who meet Frosty either dislike him or love him–the same divided response to our cranberry muffins! So check out “Frosty the Snowman” from Jazzy Christmas to You III. And hopefully, you’ll absolutely love it!

Cranberry Muffins

Yield: 36 Muffins (using 2 1/2 inch muffin papers)


    Cranberry Muffins
  • 6 tablespoons butter
  • 2 cups granulated sugar
  • 4 teaspoons vanilla
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 4 cups all-purpose flour
  • 2 12-ounce cans evaporated milk
  • 4 cups (or more if desired) fresh cranberries
  • Cranberry Muffin Sauce
  • 1 cup butter
  • 1 cup sugar
  • ½ cup heavy cream
  • 1½ teaspoons vanilla


    Cranberry Muffins
  1. In a large bowl, beat with an electric mixer butter, sugar, and vanilla together.
  2. Combine baking powder, salt, and flour in a small bowl.
  3. Open evaporated milk cans with church key can opener making a large triangular pouring spout on one side of the rim and a smaller hole on the opposite side of the rim.
  4. Pour one can of evaporated milk into butter mixture and beat on low speed.
  5. Add 2 cups of the flour mixture and beat on low speed.
  6. Add last can of evaporated milk then flour mixture, beating on low speed after each addition.
  7. Rinse and sort cranberries, tossing out the soggy ones.
  8. Add to the batter and stir lightly with a large spoon.
  9. Line muffin tins with papers.
  10. Scoop batter into cupcake tins about two-thirds full.
  11. Bake at 350 for 18-20 minutes until lightly golden on the top.
  12. Serve with Cranberry Muffin Sauce.
  13. Cranberry Muffin Sauce
  14. Combine all ingredients in a small saucepan and cook over low heat, stirring occasionally as it thickens.
  15. Cook for 10 minutes.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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