Dried Cranberry Muffins
These dried cranberry muffins are moist and fluffy with the perfect combination of sweet and tart flavors. They're a delicious treat for a Fall or Winter breakfast and only take 30 minutes to make!
Equipment
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Ingredients
- 310 grams all purpose flour
- 250 grams granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 56 grams melted butter unsalted
- 55 grams oil
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 180 grams buttermilk room temperature
- 180 grams dried cranberries
Instructions
- Line a muffin pan with liners and set aside. Preheat a conventional oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Whisk the flour, sugar, baking powder, and salt in a medium mixing bowl. Set aside.310 grams all purpose flour, 250 grams granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt
- In a separate large mixing bowl, whisk the melted butter, oil, eggs, and vanilla extract together until well combined. Add the buttermilk and whisk until smooth with no lumps.56 grams melted butter, 55 grams oil, 2 large eggs, 2 teaspoon vanilla extract, 180 grams buttermilk
- Fold the dry ingredients into the wet ingredients with a rubber spatula or large spoon until a few dry pockets of flour remain.
- Gently fold in the dried cranberries until the dry streaks of flour just disappear. It's ok if there are some lumps.180 grams dried cranberries
- Scoop the batter into the muffins liners evenly, filling each nearly full. Sprinkle coarse sugar and extra craisins on top if desired.
- Bake the muffins for 5 minutes, then reduce the heat to 375 degrees Fahrenheit (190 degrees Celsius) and continue baking for 15-20 minutes or until a toothpick or skewer inserted in the center comes out clean with a few moist crumbs.
- Remove the muffins from the oven and let cool in the hot pan for 5-10 minutes before transferring to a wire cooling rack. Let cool completely and enjoy!
Video
Notes
Measure the flour in grams with a kitchen scale for the best results. Use the spoon and sweep method if you don't have a scale.
Use room temperature eggs and buttermilk for a uniform batter.
Fold in the craisins just until the dry streaks of flour disappear. Don't overmix.
Storage: Store leftover muffins in an airtight container at room temperature for up to 4 days.
Freezing: Freeze in an airtight container for up to 3 months. Let thaw in the refrigerator or on the counter for a few hours before eating.
Nutrition
Serving: 1muffinCalories: 270kcalCarbohydrates: 46.8gProtein: 3.6gFat: 8.2gSaturated Fat: 2.8gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 3.5gTrans Fat: 0.1gCholesterol: 33.2mgSodium: 221.9mgPotassium: 57.2mgFiber: 1.3gSugar: 27.9gVitamin A: 152.8IUVitamin C: 0.03mgCalcium: 72.9mgIron: 1.3mg
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