These cranberry muffins are fluffy and packed with tangy bits of fruit. Sweet yet tart, they make a perfect treat for breakfast or a snack!
Baking these muffins fills my kitchen with a wonderful smell. I love enjoying them warm, maybe with a little butter. Who can resist a muffin moment? 😄
Key Ingredients & Substitutions
All-purpose flour: This is the base for the muffins, giving them structure. You can swap it with whole wheat flour for a healthier option, but the texture will be denser.
Granulated sugar: The sugar brings sweetness. If you want less sugar, try using coconut sugar or honey, keeping in mind that honey will change the moisture level slightly.
Buttermilk: It helps the muffins stay moist and adds flavor. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Cranberries: Fresh cranberries add a tartness that pairs beautifully with the sweetness. Frozen cranberries work too; just don’t thaw them beforehand, or they might bleed into the batter.
How Do I Ensure My Muffins Are Soft and Fluffy?
Getting a light and fluffy texture can be tricky, but a few tips can help you nail it. First, use room temperature ingredients; this helps in creating a smooth batter.
- When mixing wet and dry ingredients, do it gently! Overmixing can lead to tough muffins. Stop mixing as soon as you no longer see dry flour.
- Check that your leavening agents, like baking powder and baking soda, are fresh. Old ones can make the muffins dense.
- Don’t skip the cooling step—letting them cool slightly in the tin keeps them from getting soggy.
Cranberry Muffins Recipe
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup buttermilk (or milk with 1 tablespoon vinegar)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen cranberries, chopped roughly
- 2 tablespoons granulated sugar (for sprinkling on top)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 20 minutes to bake. With cooling time added, you’ll need about 40-45 minutes in total to enjoy these delightful muffins fresh from the oven!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This ensures your muffins will bake evenly. While the oven is heating, line a muffin tin with paper liners or grease it well with butter or cooking spray.
2. Mix the Dry Ingredients:
Get a large mixing bowl and whisk together the flour, 3/4 cup sugar, baking powder, baking soda, and salt. Make sure there are no lumps! This will be the base that creates a light and fluffy muffin.
3. Combine the Wet Ingredients:
In another bowl, whisk together the melted butter, buttermilk (or milk with vinegar), eggs, and vanilla extract until everything is smooth and combined.
4. Combine the Mixtures:
Pour the wet mixture into the bowl of dry ingredients. Stir gently until everything is just combined. Remember, it’s okay if the batter is a little lumpy; overmixing can lead to tough muffins!
5. Fold in the Cranberries:
Gently fold the chopped cranberries into the batter using a spatula or wooden spoon. This distributes the tart goodness evenly through the muffins!
6. Fill the Muffin Cups:
Spoon the batter into the lined muffin cups, filling each about 3/4 full. This gives them room to rise without overflowing.
7. Add Some Sweetness:
Sprinkle about 1/4 teaspoon of granulated sugar on the top of each muffin. This will give them a lovely crunch and a sweet finish after baking.
8. Bake the Muffins:
Place the muffin tin in the oven and bake for 18-22 minutes. To check if they’re done, insert a toothpick into the center of a muffin. If it comes out clean, they’re ready!
9. Cool and Enjoy:
Once baked, let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy warm, with a pat of butter or just on their own for a delightful treat!
These cranberry muffins are perfect for breakfast, snacks, or any time you crave something sweet and tart. Enjoy every bite!
Can I Use Frozen Cranberries Instead of Fresh?
Absolutely! Frozen cranberries work great in this recipe. Just make sure not to thaw them before adding to the batter to prevent bleeding and excess moisture.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week or freeze them for up to 3 months. Just make sure to wrap them individually if freezing!
Can I Substitute Buttermilk with Regular Milk?
Yes! If you don’t have buttermilk, you can easily use regular milk. Just add 1 tablespoon of vinegar or lemon juice to the milk and let it sit for about 5 minutes—the acidity will help mimic buttermilk’s properties!
What If I Want to Make the Muffins Healthier?
To make these muffins healthier, you can substitute whole wheat flour for half of the all-purpose flour, reduce the sugar slightly, or even add some oats for extra fiber. Just remember, these changes may slightly alter the texture!