This special holiday bread recipe combines two of my favorites-- tangy dried cranberries and spicy cardamom.

Allrecipes Member

Recipe Summary test

15 mins
20 mins
35 mins
14 servings


Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a bowl, combine the dry ingredients. Stir in buttermilk, egg, butter, cranberries and nuts just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 20-25 minutes or until muffins test done. Cool in pans 10 minutes before removing to a wire rack. Beat cardamom butter ingredients until smooth; serve with muffins.


Nutrition Facts

299 calories; protein 3.7g; carbohydrates 35.3g; fat 16.6g; cholesterol 48.8mg; sodium 207.5mg. Full Nutrition

Reviews (11)

Rating: 4 stars
I tried this recipe because I *love* cardamom. However, I felt that the amount of cloves in this recipe was a tad excessive and eclipsed the taste of the cardamom. I would have liked to have had a little less clove and perhaps a little more of those spices that traditionally accompany the cloves (cinnamon, nutmeg, etc.) However, the muffins were very moist, with a nice crispy muffin top, and they were quite tasty. My son gobbled one up every morning with breakfast! Thanks for the recipe! Read More
Rating: 4 stars
I actually did exchange the cardamom for cinnamon and added a dash of nutmeg, plus a touch of vanilla to these muffins and they were quite delicious. I would definitely make these again the same way and would make them for company or for potluck breakfast at work. They were very moist inside and crunchy on the outside. Read More
Rating: 5 stars
These were very good! I made them with half whole wheat flour. Read More
Rating: 4 stars
Didn't have cardamon so used 1/2 nutmeg and 1/2 cinnamon for both the muffins and the butter. This tasted great and the butter was perfect compliment. Read More
Rating: 5 stars
I just bought some cardamom, so I searched by ingredients and these came up. I made only a few changes--left out the cloves, and used 1/2 tsp each freshly ground nutmeg and cinnamon. I didn't have enough cranberries, so I used a handful of chopped dates, too. Absolutely delicious! I only made 12, so they were giant muffins with a nice dome and crunch to the edges. Can't wait to share them at work in the morning! Read More
Rating: 3 stars
Good taste but very Dry. Read More
Rating: 4 stars
I loved the unique flavor combination of cloves and cardamom. I skipped the glaze as I usually pack muffins for breakfast at work, and I didn't think the muffins needed the added fat and butter anyway. Read More
Rating: 5 stars
This has now become my husbands favorite..I love them too.. love the taste of cardamom in them. I left off the glaze. Read More