Hamdi Saidani Cranberry Muffins Recipe is a delightful treat combining tart cranberries, a moist batter, and crunchy nut topping these muffins serve 12 take about 30 minutes and are perfect for breakfast, brunch, or a quick snack any time of day.
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💕 Why You’ll Love This Cranberry Muffins Recipe:
- Perfect Balance of Flavors: The tart cranberries complement the sweet, moist muffin batter beautifully.
- Quick and Easy: Ready in under 30 minutes, making it perfect for busy mornings.
- Customizable: Add nuts, chocolate chips, or a streusel topping for a personalized touch.
- Make-Ahead Friendly: Store well and stay fresh, making them ideal for meal prep or gifting.
❓ What Is Cranberry Muffins Recipe?
Cranberry Muffins Recipe is a simple yet flavorful baked good made with a tender muffin base, tart cranberries, and optional nut toppings. These muffins are quick to make, versatile, and perfect for any occasion.
🍒 Ingredient
- 2 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup fresh or frozen cranberries
- ½ cup chopped walnuts or pecans (optional)
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
🧁 Directions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add cranberries and nuts, stirring to coat them in the flour mixture.
- In a separate bowl, whisk buttermilk, melted butter, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Avoid overmixing to keep the muffins tender.
- Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
💭 Recipe Tips:
- Use Fresh Cranberries: Fresh or frozen cranberries provide the best tartness and flavor. If using frozen, do not thaw them before adding to the batter.
- Prevent Sinking: Coat cranberries and nuts in flour before adding to the batter to prevent them from sinking to the bottom.
- Substitute Buttermilk: If you don’t have buttermilk, mix 1 cup of milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes.
- Avoid Overmixing: Overmixing the batter can make the muffins dense instead of light and fluffy.
🍧 What To Serve With Cranberry Muffins?
Serve Cranberry Muffins with a Cranberry Sauce or Sugared Cranberries, alongside Strawberry Sorbet or a glass of milk they pair wonderfully with fresh fruit or Strawberry Milkshake for a complete breakfast or snack.
🎚 How To Store Leftovers Cranberry Muffins?
- Room Temperature: Store leftovers cranberry muffins in an airtight container at room temperature for up to 3 days.
- Refrigeration: Extend their freshness by refrigerating leftovers cranberry muffins in an airtight container for up to a week.
How To Reheat Leftover Cranberry Muffins?
- In The Microwave: Heat leftovers cranberry muffins in the microwave for 15–20 seconds for a quick warm-up.
- In The Oven: Reheat in a 350°F (175°C) oven leftovers cranberry muffins for 5–7 minutes to restore their fresh-baked texture.
FAQs
Can I use frozen cranberries in Cranberry Muffins?
Yes, frozen cranberries are an excellent substitute for fresh ones in Cranberry Muffins. There’s no need to thaw them before use, as this helps prevent them from bleeding into the batter.
How do I prevent cranberries from sinking in Cranberry Muffins?
To keep cranberries from sinking in Cranberry Muffins, toss them in a tablespoon of flour before adding them to the batter. This helps them stay evenly distributed during baking.
Can I substitute dried cranberries for fresh ones in Cranberry Muffins?
Yes, you can substitute dried cranberries for fresh ones in Cranberry Muffins. For best results, soak dried cranberries in warm water or juice for a few minutes to plump them up.
How do I ensure Cranberry Muffins stay moist?
To keep Cranberry Muffins moist, avoid overmixing the batter and bake them just until a toothpick inserted into the center comes out clean. Adding buttermilk or yogurt to the recipe also helps retain moisture.
What’s the ideal baking time for Cranberry Muffins?
Cranberry Muffins typically bake at 375°F (190°C) for 18–22 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Why are my Cranberry Muffins dense?
Dense Cranberry Muffins result from overmixing the batter or using too much flour. Mix gently until the ingredients are just combined to keep the muffins light and fluffy.
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Cranberry Muffins Nutrition Facts
Serving Size: 1 Muffin
- Calories: 218
- Protein: 4g
- Carbohydrates: 28g
- Fat: 9g
- Fiber: 2g
- Sugar: 12g
- Sodium: 160mg
Cranberry Muffins Recipe
Description
Cranberry Muffins Recipe is a delightful treat combining tart cranberries, a moist batter, and crunchy nut topping these muffins serve 12 take about 30 minutes and are perfect for breakfast, brunch, or a quick snack any time of day.
Ingredients
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add cranberries and nuts, stirring to coat them in the flour mixture.
- In a separate bowl, whisk buttermilk, melted butter, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Avoid overmixing to keep the muffins tender.
- Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Use Fresh Cranberries: Fresh or frozen cranberries provide the best tartness and flavor. If using frozen, do not thaw them before adding to the batter.
Prevent Sinking: Coat cranberries and nuts in flour before adding to the batter to prevent them from sinking to the bottom.
Substitute Buttermilk: If you don’t have buttermilk, mix 1 cup of milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes.
Avoid Overmixing: Overmixing the batter can make the muffins dense instead of light and fluffy.
