Cranberry Muffin Recipe
While I promote clean eating I like to indulge in treats during the holidays. This morning I made an old favorite for a family brunch. This sweet buttery muffin is nicely contrasted against the sour, tart taste of cranberries. I love to enjoy them during November and December when cranberries are available in the product section. It is quite yummy! I have not made this in a few years so the muffins were cooked longer than I usually make them – they had a bit of crunch while I prefer them to be more cake-like. Still they tasted wonderful and were a hit.
NOTE: Cranberries freeze well so if you like to enjoy this recipe other times of the year buy some bags during the winter months and freeze!
Ingredients
- 1/2 pound (2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 4 teaspoons baking powder
- 1/2 teaspoons salt
- 1 cup buttermilk (I usually make my own sour milk with 1 tablespoon of lemon filled up to a cup of milk)
- 4 cups sifted all purpose flour
- 4 to 5 cups fresh ripe berries
Directions
- Heat oven to 375 degrees Cream the butter and sugar. Add eggs and beat. Add vanilla.
- In a separate bowl sift the flour, baking powder and salt together.
- If using sour milk pepare in a measuring cup.
- Fold the dry ingredients in the butter mixture 1/2 cup at a time alternating with the milk. Do not overbeat. Add berries to the batter and mix by hand.
- Spoon the mixture into muffin tins lined with muffin papers.
- If you wish to add a sweet topping mix 1/4 cup sugar with 1/2 teaspoon cinnamon and sprinkle on top of the muffin.
- Bake for 25 to 30 minutes.
21 Day Fix
- This recipe is not 21 Day Fix or clean eating friendly! Sorry!
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breakfast, brunch, christmas, cranberry muffins, muffins, recipes, thanksgiving
One of my favorite of all time quick bread recipes is orange juice and cranberries. I love the ease of buying cranberries in bulk at Sam’s and freezing for year round use. Thanks for this recipe–I’m saving it! 🙂