Cranberry muffins
These cranberry muffins are a seasonal delight made with dried cranberries, warm spices, and crunchy pecans. They're easy to prepare and promise an aromatic baking experience.
Cook time 20 min
Prep time 10 min
Ingredients:
1 cup dried cranberries2 cups self-raising flour
2 tsp brown sugar
1 tbsp pecans
1 tsp ginger
1 tsp cinnamon
1 tsp ground nutmeg
1/2 cup buttermilk
1/2 cup olive oil
1 egg
Cranberry muffins are a delightful treat perfect for any season but especially comforting in the autumn and winter months. Packed with dried cranberries, warm spices, and pecans, these muffins are easy to make and deliver a burst of flavor in every bite. Follow this simple recipe to bake a batch that will fill your home with an irresistible aroma and satisfy your taste buds.
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
Place the dried cranberries in a small bowl and cover them with hot water. Let them soak for approximately 10 minutes to plump up. Drain well and set aside.
In a large mixing bowl, combine the self-raising flour, brown sugar, chopped pecans, ground ginger, ground cinnamon, and ground nutmeg. Stir until all the dry ingredients are well-mixed.
In a separate bowl, whisk together the buttermilk, olive oil, and lightly beaten egg until well-blended.
Create a well in the center of the dry ingredients. Pour the wet ingredients into the well and gently fold the mixture together using a spatula or wooden spoon. Be careful not to overmix; the batter should be just combined.
Fold in the soaked and drained cranberries into the batter, ensuring even distribution.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your cranberry muffins warm or at room temperature. They pair perfectly with a hot cup of tea or coffee!
There you have it—a simple yet delicious recipe for cranberry muffins. These muffins are perfect for breakfast, a midday snack, or even as a dessert. They store well, so you can enjoy them over several days. Happy baking!
Cranberry muffins FAQ:
Use a standard 12-cup muffin tin for this recipe. Each cup should be filled about three-quarters full to allow for proper rising.
Bake the muffins in a preheated oven at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to 3 months.
Yes, you can use fresh cranberries, but reduce the amount and consider increasing the sugar slightly, as fresh cranberries are more tart than dried. A recommended amount is about 1 cup of fresh cranberries.
You can substitute buttermilk with a mixture of regular milk and vinegar or lemon juice. For each 1/2 cup of buttermilk, stir 1/2 tablespoon of vinegar or lemon juice into 1/2 cup of milk and let it sit for 5 minutes.
Cooking Tips:
- Soak the dried cranberries in warm water for 10 minutes before adding them to the batter to keep them from drying out during baking.
- For a richer flavor, consider toasting the pecans lightly before adding them to the batter.
- Do not over-mix the batter; stir until just combined to ensure your muffins are light and fluffy.
- You can substitute the self-raising flour with all-purpose flour but add 1.5 teaspoons of baking powder to ensure they rise properly.
- If you prefer a stronger spice flavor, you can increase the amount of ginger, cinnamon, and nutmeg according to your taste.
Nutrition Facts
10 ServingsCalories 180kcal
Protein 4.47g
Carbohydrates 36g
Fiber 2.17g
Sugar 12g
Fat 14g
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