Best Cranberry Muffins
Moist bursts of mouthwatering cranberries run throughout. These cranberry muffins are so easy to make, and they are absolutely the best!
Yield
12 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 1 ½ | cups |
all-purpose flour
unsifted |
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
sugar
|
|
| 1 | large |
eggs
|
|
| ½ | cup |
milk
|
|
| 1 | cup |
cranberries
fresh |
|
| 2 | tablespoons |
sugar
|
|
| ¼ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 355 | ml |
all-purpose flour
unsifted |
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
sugar
|
|
| 1 | large |
eggs
|
|
| 118 | ml |
milk
|
|
| 237 | ml |
cranberries
fresh |
|
| 3E+1 | ml |
sugar
|
|
| 1.3 | ml |
cinnamon
|
|
Directions
Stir flour to aerate.
Mix the 2 tablespoons sugar with cinnamon.
Coarsely chop cranberries with knife.
Generously butter a 12 cup muffin pan.
In a small saucepan or skillet, melt butter; set aside to cool.
In a medium mixing bowl, with a fork, thoroughly stir together the flour, baking powder, salt and sugar.
In a small mixing bowl beat egg enough to combine yolk and white; beat in milk and melted butter.
Add to flour mixture; stir quickly and lightly just until flour is almost dampened.
Add cranberries; lightly stir in; do not beat.
Using a large metal spoon, spoon batter into prepared muffin-pan cups, filling each slightly more than half full.
Sprinkle ½ teaspoon cinnamon-sugar over batter in each cup.
Bake in a preheated 375~ oven until golden brown and a cake tester inserted in the center comes out clean - 20 to 25 minutes.
If muffins are to be held 10 to 15 minutes before serving, tip them in the pan to prevent steaming and keep in a warm oven.
To reheat cold muffins, place them in a covered pan or a closed paper bag in a preheated 350℉ (180℃) oven for 10 minutes.
