Spiced Cranberry and Pistachio Muffins

 Spiced Cranberry and Pistachio Muffins by Meeta K. Wolff

Prep Time: 10 minutes
Total Time: 30 minutes

For fruit

  • 300g all-purpose flour
  • 1 teaspoon baking powder
  • 140g cranberries
  • 155g + 1 tablespoon muscovado sugar
  • 70g + 1 tablespoon pistachios, coarsely chopped
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 185 ml buttermilk
  • 125 ml vegetable oil
  • 1 egg, lightly whisked


  1. Preheat oven to 200 degrees C. Line a muffin pan with 12 paper cases.

  2. Place the cranberries in a heatproof bowl, pour with boiling water and cover. Set aside for 10 minutes to soak. Drain well.

  3. Combine flour, sugar, pistachio, ginger, cinnamon, cardamom and cranberries in a large bowl. In a jug whisk together buttermilk, oil and egg together. Add buttermilk mixture to flour mixture and stir until just combined making sure not to overmix. Spoon evenly among the lined pans.

  4. Combine the extra pistachios and sugar in a small bowl and sprinkle over the muffins.
  5. Bake in oven for 20 minutes or until a skewer comes out clean when tested. Turn onto a wire rack. Serve warm.

  6. Serve with creamy butter and your favorite preserve.