Cranberry muffins are a delicious and slightly tart treat, perfect for breakfast or a snack. They’re especially popular during the fall and winter months, making them a wonderful addition to any seasonal gathering. Here’s a simple and tasty recipe for cranberry muffins.
Cranberry Muffins Recipe
Ingredients
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Dry Ingredients:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar (or brown sugar for a deeper flavor)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
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Wet Ingredients:
- 1/2 cup unsalted butter, melted (or vegetable oil)
- 1 large egg
- 1 cup milk (whole or 2%)
- 1 teaspoon vanilla extract
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Fruits:
- 1 1/2 cups fresh or frozen cranberries (if using frozen, no need to thaw)
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Optional:
- Zest of 1 orange (for added flavor)
- 1/2 cup chopped walnuts or pecans (for added texture)
Instructions
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Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
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Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
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Combine Wet Ingredients:
- In another bowl, whisk together the melted butter, egg, milk, vanilla extract, and orange zest (if using) until well combined.
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Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing; it’s okay if the batter is a little lumpy.
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Fold in Cranberries and Nuts:
- Gently fold in the cranberries and chopped nuts (if using), being careful not to crush the cranberries.
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Fill Muffin Tin:
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
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Bake:
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown on top.
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Cool:
- Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Tips
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Freezing: These muffins freeze well. Wrap them individually in plastic wrap and place them in a freezer bag to keep them fresh.
Enjoy!
These cranberry muffins are not only delicious but also a great way to enjoy the bright, tart flavor of cranberries. They pair wonderfully with a cup of tea or coffee and are perfect for holiday gatherings or cozy mornings. Enjoy your baking!
