Cranberry Muffins
Cranberry Muffins offer a delightful balance of sweet and tart flavors, with juicy cranberries nestled in tender, buttery crumb. Perfect for breakfast, brunch, or a snack, these moist muffins are a crowd-pleaser for both casual mornings and special occasions.
Ingredients
Instructions
- Preheat oven to 400°F.
- Cream together sugar and butter.
- Add eggs, one at a time, beating after each addition.
- In a bowl, sift together flour, baking powder, and salt.
- Add the dry ingredients and milk to the sugar and butter mixture.
- Stir by hand just to moisten ingredients. Stir in cranberries.
- Spoon into 18 muffin cups, filling 3/4 full.
- Bake for 25 to 30 minutes.
Tips & Substitutions
For a delicious twist, consider adding orange zest to the batter for a citrusy flavor that complements the cranberries. If you're out of fresh cranberries, dried cranberries can be used instead, but reduce the sugar slightly as they are sweeter. Ensure not to overmix the batter; a gentle stir is key to fluffy muffins.
Serving Suggestions
Serve these muffins warm with a pat of butter or a drizzle of honey for added indulgence. They pair beautifully with a cup of tea or coffee for breakfast or an afternoon snack. For a delightful brunch, consider serving them alongside 'Pimento Cheese Sandwich Filling' for a savory contrast.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly and freeze for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm in a preheated oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Muffins contains roughly 191 calories, with 1g protein, 34g carbohydrates, and 7g fat. Note that it is relatively high in sodium, at 511mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries directly in the recipe?
Yes, you can use frozen cranberries without thawing them first. Just chop them coarsely and add them to the batter straight from the freezer. This helps prevent the muffins from becoming too soggy.
What can I substitute for butter in this recipe?
You can substitute the butter with an equal amount of coconut oil or vegetable oil for a dairy-free option. Unsweetened applesauce can also be used to reduce fat content, but it may alter the texture slightly.
How can I make these muffins less sweet?
To reduce the sweetness, you can cut down the sugar by 1/4 to 1/2 cup, especially if using sweeter add-ins like dried cranberries. Additionally, using whole wheat flour can add a nutty flavor that balances the sweetness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).