Here is a beautiful, fall-themed breakfast muffin recipe to make: Cranberry Muffins
The best thing about weekends is breakfast… long, leisurely, lazy breakfasts with warm, homemade comfort food. I’m really good at making this happen in my house. Usually it’s waffles or pancakes or jazzed-up scrambled eggs with fancy toast. Recently though, it was muffins. Crazy- good, easy-to-make muffins. Fall muffins! This recipe for Cranberry Muffins makes an enormous amount of muffins- two dozen, to be exact! I made half a batch for my smaller family. Just cut all of the ingredient amounts in half and you’ll have a nice, tidy little dozen!
A Big Fat Tip on fresh cranberries: Buy them when you spot them in the fall – as many as you want. They freeze BEAUTIFULLY… all year long. Just toss your bags of cranberries into the freezer and pull them out when you want to use them. Can you imagine making cranberry muffins in June? You can totally do that! Or mix them with blueberries to make a 4th of July muffin. Everyone will be like… “WHOA! Where’d you find cranberries in the middle of the summer?!”
These muffins are best when they are perfectly warm and ready for a dot of butter just out of the oven. But you can certainly save them to munch all week-long. Or freeze them to thaw out during the school week for your kids. Serve them with scrambled eggs on a school morning, pack them in lunch boxes for a snack, and they make a good after-school snack too. Big hit at my house!
Yield: 2 dozen muffins
Prep Time: 15 min
Cook Time: 30 min
Fresh cranberries are utilized in this fall-themed muffin recipe...
1 1/2 cups fresh cranberries, halved
1 cup powdered sugar
4 cups all-purpose flour
6 teaspoons baking powder
1 teaspoon salt
3/4 cup granulated white sugar
2 large eggs, beaten
2 cups milk
1/2 cup butter, melted
2 teaspoons granulated white sugar
1. Preheat oven to 350 degrees F. Grease two 12-cup muffin pans.
2. In a small bowl, toss berries with powdered sugar; set aside.
3. Sift flour and other dry ingredients together into a large bowl. Use a whisk to blend the dry ingredients together. Make a "well" in the middle of the dry mixture. Pour eggs, milk and butter into the well. Stir lightly just until the dry ingredients are moist.
4. Gently fold in berries. Scoop into prepared muffin pans 2/3 full. Sprinkle a light layer of sugar on top of each muffin.
5. Bake for 25 to 30 minutes, or until toothpick inserted into middle of muffin comes out clean.
*You can certainly cut this recipe in half if you'd prefer to have just a dozen muffins.
*I prefer to freeze my fresh cranberries, and slice them in half when they are frozen.
*For high altitude modifications (over 5,000 feet... I'm at 5850), use 2/3 cup white sugar, reduce baking powder by 1 teaspoon and add an additional 1 to 2 tablespoons of milk.
More cranberry muffin recipes you may enjoy:
Dark Chocolate- Cranberry Orange Muffins by Dessert for Two
Gluten- Free Cranberry- Lemon Muffins by Elana’s Pantry
Cranberry Cheesecake Muffins by RecipeGirl
Pear- Cranberry Muffins by Hungry Girl Por Vida
Whole Wheat Pumpkin- Cranberry Streusel Muffins by Barbara Bakes
How to Plan a Retreat for Food Bloggers Next Post »
Stuff I’ve Gotta Share and You’ve Gotta See