Cranberry Muffins

These Cranberry Muffins are the perfect balance of tart and sweet, featuring a tender crumb loaded with bursts of fresh cranberry flavor. Made with simple pantry staples like sifted flour, buttermilk, and vegetable oil, they come together quickly without the need for a mixer. The addition of baking soda ensures a light, airy texture that rises beautifully in the oven. These muffins are ideal for a cozy weekend breakfast, a quick lunchbox snack, or an afternoon treat with coffee. Their vibrant color and festive taste make them a crowd-pleaser at holiday gatherings or casual potlucks. Serve them warm for the best experience, perhaps with a pat of butter or a drizzle of honey.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 4

Calories: 1344.3

Dietary: Vegetarian

Description

These Cranberry Muffins are the perfect balance of tart and sweet, featuring a tender crumb loaded with bursts of fresh cranberry flavor. Made with simple pantry staples like sifted flour, buttermilk, and vegetable oil, they come together quickly without the need for a mixer. The addition of baking soda ensures a light, airy texture that rises beautifully in the oven. These muffins are ideal for a cozy weekend breakfast, a quick lunchbox snack, or an afternoon treat with coffee. Their vibrant color and festive taste make them a crowd-pleaser at holiday gatherings or casual potlucks. Serve them warm for the best experience, perhaps with a pat of butter or a drizzle of honey.

Ingredients

2 1/4 cups Unbleached Flour, Sifted
1/4 cups Sugar
3/4 teaspoons Baking Soda
1/4 teaspoons Salt
1 whole Large Egg, Slightly Beaten
3/4 cups Butter/Sour Milk
1/4 cups Vegetable Oil
1/2 cups Sugar

Directions

1
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
2
In a large bowl, sift together the flour, 1/4 cup sugar, baking soda, and salt.
3
In a separate small bowl, whisk together the beaten egg, buttermilk (or sour milk), and vegetable oil until well combined.
4
Pour the wet ingredients all at once into the dry ingredients. Stir gently with a spoon or spatula just until the flour is moistened; do not overmix.
5
In a small bowl, toss the chopped raw cranberries with the remaining 1/2 cup sugar until coated.
6
Fold the sugared cranberries into the batter gently, being careful not to crush the berries.
7
Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
8
Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
9
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely or serve warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1344.3kcal

% Daily Value *
Total Fat 56.0g87%
Saturated Fat 26.4g132%
Cholesterol 190.0mg64%
Sodium 1545.2mg65%
Total Carbohydrate 195.9g66%
Dietary Fiber 5.7g23%
Sugars 90.1g
Protein 17.6g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cranberry, muffins, breakfast, baking, buttermilk, berries, easy, snack, fruit, homemade, quick, tea time, dessert, vegetarian, oven, flour, sugar, egg, oil, butter

Read it online: https://www.chefs-mate.com/recipe/cranberry-muffins/