Cranberry English Muffins!

Cranberry English Muffins

Yield: 30 muffins

Cranberry English Muffins


  • 1 cup milk
  • 1 1/2 cups orange juice
  • 1 cup warm water
  • 1/4 cup butter, melted
  • 2 1/2 teaspoons active dry yeast (about 1 packet)
  • 2 tablespoons sugar
  • 6 cups all purpose flour
  • 1 teaspoon salt
  • 1 cup dried cranberries
  • Cornmeal


  1. In a small bowl, soak the cranberries in the orange juice for about an hour.
  2. Bring the milk to a boil, remove from heat, and let it cool.
  3. Pour the water into a small bowl, then add the yeast, and the sugar. Mix, and set aside for 10 minutes, until the mixture is foamy.
  4. Drain the cranberries, reserving 2 tablespoons of the orange juice.
  5. In a large bowl, add the yeast mixture, butter, and milk to 3 cups of flour. Stir with a wooden spoon. Once mixed, add the remaining 3 cups of flour, the cranberries, orange juice, and salt. Mix until everything is combined.
  6. Using your hands, knead the dough for 5 minutes, folding it over onto itself repeatedly.
  7. Place the dough in a large greased bowl, cover with plastic wrap, and let rise for 1 hour in a warm spot. The dough should double in size.
  8. Turn the dough out onto a lightly floured surface, punch down the dough, and roll it out to 1/2 thickness. Cut out rounds using a biscuit cutter, a mason jar lid, or a glass (whatever you have on hand that will give your muffins a nice round shape). Sprinkle cornmeal over 2-3 cookie sheets, place the rounds onto the sheets, and dust with a little more cornmeal. Cover with plastic wrap and let rise for another 30 minutes.
  9. Preheat your oven to 375. Bake your muffins for 8 minutes on each side (yes, you have to flip them). Let cool, and enjoy!
  10. You can freeze these and keep the fun going, too!
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Ooh, look at that! I finally learned how to make my recipes look good on the blog! I’m also going to start putting the recipe first, so y’all can get to the good stuff right away. Then if you feel like sticking around for stories, tips, and tricks, they’ll be here. So…..

HAPPY 2018!!!

Towards the end of 2017 I really drifted away from my kitchen. I wasn’t cooking much, I wasn’t baking, and I was feeling like total crap. I had very little motivation and I just felt overwhelmed by everything. So I’ve stared making smallish changes to trick myself into loving the kitchen again. I’m halfway though a deep clean of my space, I’m seeking out colorful new recipes, and I’m making small promises to myself. One promise I made was that I wouldn’t rely on the pastry case at work for breakfast every morning (I’m a barista, and every morning I have to stare down a gorgeous case full of donuts,  croissants, and all kind os goodness and say “NO!” It’s like, really hard). That means bringing breakfast with me. I’ve been making big batch steel cut oats that can be dressed up just about any way you can think of, but I also tried making myself some English muffins. I like foods that are portable, and versatile. I want to be able to have sweet or savory on a whim, and I don’t want to have to work very hard for it.

When I found Brooklyn Farm Girl’s recipe for blueberry English muffins, I was pretty hype. These are an easy easy way to get a little fruit into your morning meal, get a little sweetness without going overboard, and the recipe makes a big batch so you only have to invest a few hours maybe once a week. It’s a great recipe! I’m not the biggest fan of blueberries, though, so I decided to try it with dried cranberries. I still wanted the berries to be plump and juicy when all is said and done, so I soaked them in OJ, and added a little of the juice to my dough, just to tie all the flavors together. I think these would also taste great with a little ground ginger added to the dough.

I’ve been munching on these basically since the beginning of the year, and I’ve only eaten one work donut in the past 11 days, so maybe they’re working? The great thing is that even though these English muffins are fruity, they taste great with savory toppings. One morning I toasted a couple of these babies and topped them with peanut butter, spicy habañero jam, and a couple pieces of bacon. It’s not the healthiest breakfast, but was it good? You bet your sweet butt it was!!!

Give these muffins a try and let me know what you think? What do you like to spread on them? How would you customize your English muffins?

Also, if you have any tips for getting over the kitchen blahs, holla at ya girl!!


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