Perfectly Tart Tender Cranberry Muffins
Perfectly Tart Tender Cranberry Muffins
Ingredients:
Instructions:
Nutrition Facts
Recipe Introduction
Ever had a craving for something homely? Something that screams autumn vibes? These cranberry muffins are exactly that! Honestly, I reckon this cranberry muffin recipe is so easy, even my nan could nail it (and she once set fire to toast.
..). These are just simply the best breakfast muffins you will ever make!
A Taste of New England
These little gems have roots in New England, where cranberries are king. They're relatively simple to make, so it's perfect fall baking recipe.
You can make 12 lovely muffins in about 40 minutes. Think about that wonderful cranberry orange muffins aroma filling your kitchen!
Why These Muffins Are Awesome
Not only do they taste incredible, but fresh cranberry muffins are packed with antioxidants. They are just ideal for a weekend brunch or a cosy afternoon treat with a cuppa.
What makes these moist cranberry muffins truly special is the tangy cranberries dancing with the sweetness of sugar, it's a taste explosion! Perfect for your homemade muffins baking sessions.
Ready to dive into this easy baking adventure? Let's have a look at what you will need to make the best muffins with this simple muffin recipe .
Get ready for some serious baking fun with this easy cranberry muffins recipe!
Ingredients & Equipment for Fab Cranberry Muffins
So, you fancy baking some seriously good cranberry muffins ? Ace! I'm going to share my secret stash. Trust me, these are the best easy cranberry muffins you'll ever make.
Forget those dry, crumbly shop-bought nightmares. We're talking moist cranberry muffins that are practically begging to be devoured. Ready?
Main Ingredients: The Stars of the Show
- Melted Butter: 1/2 cup (1 stick or 113g ). Make sure it's cooled a bit or you'll cook the egg!
- Egg: 1 large. Lightly beaten.
- Milk: 3/4 cup ( 177ml ). Whole milk works best, honestly.
- Vanilla Extract: 1 teaspoon ( 5ml ). Don't skimp, it matters!
- Orange Juice: 1/4 cup ( 59ml ). Freshly squeezed is the way to go, trust me.
- Orange Zest: 1 tablespoon (from 1 medium orange - about 5g ).
- All-Purpose Flour: 1 3/4 cups ( 210g ). Plain flour does the trick.
- Granulated Sugar: 3/4 cup ( 150g ). For that classic sweetness.
- Light Brown Sugar: 1/4 cup ( 50g ). This adds a lovely depth of flavour.
- Baking Powder: 2 teaspoons ( 10g ). The rising agent!
- Baking Soda: 1/4 teaspoon ( 1.25g ). Just a touch for extra lift.
- Salt: 1/4 teaspoon ( 1.5g ). Balances the sweetness.
- Fresh/Frozen Cranberries: 1 1/2 cups ( 150g ), roughly chopped. Frozen work just as well.
Quality indicators? For the butter, go for a good brand! For the fresh cranberry muffins you want them plump and juicy!.
Seasoning Notes for Flavor Fireworks
Okay, so the orange zest is key . Adds a zing to complement the tart cranberries.
No orange? Lemon zest works a treat. You can use it for perfect cranberry orange muffins .
You know, a tiny pinch of cinnamon in with the dry ingredients adds a lovely warming touch, too. Don't tell anyone I told you that. It is perfect for fall baking.
Equipment Needed: Keep It Simple
- Muffin Tin: 12-cup standard size.
- Muffin Liners: Paper ones make life easier.
- Two Mixing Bowls: Large ones, for wet and dry.
- Whisk: For the wet stuff.
- Spatula: For folding (gentle!).
- Measuring Cups and Spoons: Obviously!
- Zester: For that all-important orange zest.
Don't have muffin liners? Just grease the tin really well. I've used a soup ladle to fill the tins before – worked perfectly! It does the trick, even for a quick muffin recipe !
So, are you ready to embark on baking these homemade muffins ? Let's do it! Baking is one of my favorite baking recipes ! They are perfect breakfast muffins.
Nailing the Baking: Mastering the Cranberry Muffin
Honestly, who doesn’t love a good muffin? They are the ultimate comfort food. I remember when I first tried making muffins.
My easy cranberry muffins were flatter than a pancake! It was a disaster. But don't worry, this cranberry muffin recipe is virtually foolproof.
You'll be enjoying warm, moist cranberry muffins in no time.
Prep Like a Pro: Your Muffin Mise en Place
First things first. Mise en place is fancy for "get your stuff together". Melt 1/2 cup (113g) of butter and let it cool slightly.
This is crucial to avoid cooking the egg. Zest and juice an orange – you'll need 1 tablespoon (approx. 5g) of zest and 1/4 cup (59ml) of juice .
Chop 1 1/2 cups (150g) of cranberries, if you’re using fresh or frozen. I always chop my cranberries, makes it easier to eat.
Preheat that oven to 400° F ( 200° C) . Line a 12-cup muffin tin with paper liners.
Step-by-Step: From Bowl to Belly
- Whisk together the melted butter, 1 lightly beaten egg, 3/4 cup (177ml) milk, 1 teaspoon (5ml) vanilla extract, orange juice, and zest in a large bowl. It should smell divine.
- In another bowl, whisk together 1 3/4 cups (210g) flour, 3/4 cup (150g) granulated sugar, 1/4 cup (50g) packed light brown sugar, 2 teaspoons (10g) baking powder, 1/4 teaspoon (1.25g) baking soda, and 1/4 teaspoon (1.5g) salt.
- Gently fold the dry ingredients into the wet ingredients until just combined. Lumps are your friend here. Do not overmix!
- Fold in the chopped cranberries. I love the pop of tartness these add.
- Fill each muffin cup about 2/3 full.
- Bake for 20- 25 minutes . A toothpick should come out clean with a few moist crumbs.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack.
Pro Muffin Master Tips
Want to take your cranberry orange muffins to the next level? Toss the cranberries with a tablespoon of sugar before adding them to the batter.
This draws out their flavour. A common mistake is overmixing the batter, leading to tough muffins. Mix until just combined.
These also freeze great. Just wrap them individually in cling film. And hey, if you're feeling fancy, add a streusel topping.
The possibilities are endless.
And there you have it! Homemade muffins that are perfect for a quick breakfast muffin , fall baking , or just a satisfying snack. Get baking those wonderful fresh cranberry muffins !
Recipe Notes for Cranberry Muffins
Right then, let's talk deets about this cranberry muffin recipe . These easy cranberry muffins are more than just baking; they're a bloody good hug in a muffin tin! Honestly, this whole thing is about getting the moist cranberry muffins of your dreams.
Serving Them Up Right: Plating & Pairings
Now, about presentation, you know? Don't be shy! A sprinkle of icing sugar makes these look fancy.
A warm cranberry orange muffin , sliced, with a knob of butter? Heaven. Or, breakfast muffins with a proper cuppa. A little Greek yogurt and a drizzle of honey? Proper tasty.
Storing for Later: Keep 'Em Fresh
Right, so you've baked a batch of these gorgeous homemade muffins . How do you keep them from turning into hockey pucks?
If you have left overs, store them in an airtight container at room temperature for up to 3 days. Honestly, they're usually gone way before then.
If you want to keep them longer, you can pop them in the fridge. They'll last for up to a week there.
Freezing is an option, too. Wrap them individually in cling film, then whack them in a freezer bag. They'll be good for up to 2 months.
To reheat, just microwave for a bit or let them thaw naturally.
Mix It Up: Variations on a Theme
Fancy a twist? Lemon cranberry muffins are a proper zingy swap. I once used blueberries instead of cranberries, still bloody amazing.
For a bit of crunch, chuck in a handful of chopped walnuts or pecans. For dietary adaptations, I've had mates make gluten-free versions with almond flour.
Worked a treat!
Nutrition: A Quick Lowdown
Alright, so these aren’t health food, alright? Each cranberry muffin is roughly 220 calories. There's protein and fat, too, and sugar.
But hey, it's a treat, so enjoy! Think of the key health benefits of the cranberries.
So there you have it. Loads of ways to make these fresh cranberry muffins your own. Don’t be afraid to play around with this muffin recipe ! Remember, fall baking should be fun.
Now go on, get baking!
Frequently Asked Questions
Why are my cranberry muffins dry? I wanted them moist like a Bakewell Tart!
Dry cranberry muffins are often a result of overmixing the batter. Remember, mix until just combined – a few lumps are okay! Also, be careful not to overbake them. Start checking for doneness a few minutes before the recipe suggests. No one wants a hockey puck when they're craving a nice muffin!
Can I use frozen cranberries in these cranberry muffins, or do they have to be fresh?
Absolutely! Frozen cranberries work perfectly well, and you don't even need to thaw them first. Just toss them into the batter straight from the freezer. Using frozen cranberries can even help prevent the berries from bursting and bleeding color throughout your muffins, keeping them looking tip-top!
How do I store my cranberry muffins to keep them fresh as a daisy?
To keep your cranberry muffins fresh for a few days, store them in an airtight container at room temperature. For longer storage, you can freeze them for up to 2-3 months. Just wrap them individually in plastic wrap and then place them in a freezer bag. When you're ready to eat one, simply thaw it at room temperature or pop it in the microwave for a quick warm-up. You'll be enjoying them like new!
Can I make any fun variations to these cranberry muffins? I'm feeling adventurous!
Definitely! You can add ½ cup of chopped walnuts or pecans for a nutty crunch. For a citrusy twist, try using lemon zest and juice instead of orange. Or, for a hint of spice, add a pinch of cinnamon or nutmeg to the dry ingredients. Get creative! Baking should be a laugh.
Are these cranberry muffins healthy? What's the nutritional lowdown?
While these cranberry muffins are a tasty treat, they're best enjoyed in moderation as part of a balanced diet. Each muffin contains an estimated 220 calories, 3g of protein, 10g of fat, and 30g of carbohydrates, including 15g of sugar. The nutritional content may vary depending on the specific ingredients you use, so it's always a good idea to check the labels if you're concerned about specific nutrients. A bit of what you fancy does you good, eh?
My cranberry muffins sunk in the middle! What did I do wrong?
Sinking muffins can be frustrating, but it's usually caused by either overmixing the batter, or opening the oven door too early during baking. Overmixing develops gluten, which can cause the muffins to collapse. Also, resist the urge to peek! Opening the oven door releases heat and can cause the muffins to fall. Trust your oven and let them bake until a toothpick comes out clean!
