The cranberry muffins are delicious, soft, and aromatic treats perfect at any time of the day. The recipe is very simple, and in a few minutes, you’ll have cloud-like muffins that you can decorate as you like before or after baking. The recipe I suggest is American, which I often make, varying the fruit according to the season or replacing it with spreads like pistachio or hazelnut, try the chocolate muffins with a soft Nutella center, they will be a hit!
The American cranberries are used in many dishes in the United States, even in meat recipes, and they contain many vitamins and minerals. Their taste is similar to raisins but slightly more acidic and fruity, they are truly delicious. I struggled not to eat them all before making the recipe.
To prepare the dough, I use the American method, in one bowl, the dry ingredients are sifted, in another, the wet ingredients are mixed, then everything is quickly combined to obtain a homogeneous mixture, distributed in the cups and baked. With this method, you can make a snack for your kids even if you have little time.
Try the other variations:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12 pieces
- Cooking methods: Electric Oven
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/3 cup peanut oil (or 6 tbsps of very soft butter)
- 1 cup dried cranberries
- 1 egg (medium)
- 1 cup whole milk
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated)
- 1 pinch salt
- 1/2 cup sliced almonds
- 2 tbsps brown sugar
Tools
- 2 Bowls
- 1 Hand Whisk
- 1 Muffin Pan
- 12 Cupcake Liners
Procedure
In a large bowl, sift the flour with the baking powder.
In another bowl, mix the egg with the sugar, add the oil (or soft butter), milk, vanilla, grated lemon zest, and salt, and quickly incorporate until you get a homogeneous mixture.
Pour the liquids into the bowl with the dry ingredients, mixing vigorously but only for the necessary time to obtain a soft and silky dough.
Add 1 cup of dried cranberries.
Line the pan with 12 cupcake liners and fill them with the mixture (you should reach half an inch from the edge).
Decorate the surface with sliced almonds, some cranberries, and a sprinkle of brown sugar.
Bake the muffins in a preheated static oven at 350°F for about 20 minutes or until golden.
Use a toothpick test to check for doneness; extend the baking time if needed.
The cranberry muffins are ready, let them cool completely and serve.
Tips
Storage
The cranberry muffins keep at room temperature for 3/4 days under a glass dome.
***********************
For tips on making recipes, contact me on FACEBOOK and, if you like, follow me on INSTAGRAM
Send me your photos, and I will gladly share them on my social media
