Classic Cranberry Muffins from Savannah’s Mrs. Wilkes’ Boarding House are a delightful treat that brings a touch of Southern charm to your breakfast or snack time. These muffins are not only easy to make but are also packed with the tartness of cranberries, making them both flavorful and refreshing. Perfect for any occasion, they can be enjoyed warm with a pat of butter or served alongside coffee.
why make this recipe
Making Classic Cranberry Muffins is a wonderful way to enjoy the season’s fresh cranberries. This recipe allows for simple ingredients, making it accessible for bakers of all skill levels. The muffins are moist, slightly sweet, and have a pleasant tartness that comes from the cranberries, making them a great choice for breakfast or an afternoon snack. Plus, they are perfect for holiday gatherings or cozy family breakfasts.
how to make Classic Cranberry Muffins
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 2 cups fresh or frozen cranberries
- 1 teaspoon vanilla extract (optional)
Directions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with non-stick spray.
- In a large bowl, mix the flour, sugar, baking powder, and salt together.
- In another bowl, whisk together the melted butter, eggs, milk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just mixed. Be careful not to overmix; it’s okay if there are a few lumps.
- Fold in the cranberries gently.
- Fill each muffin cup about three-quarters full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
how to serve Classic Cranberry Muffins
Serve Classic Cranberry Muffins warm or at room temperature. They pair wonderfully with butter or cream cheese spread. A cup of coffee or tea can make for a lovely breakfast or afternoon treat. You can also serve them with a side of fresh fruit for a balanced meal.
how to store Classic Cranberry Muffins
Keep the muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them. Wrap each muffin tightly with plastic wrap and place them in a freezer bag. They can last up to three months in the freezer. To enjoy, simply thaw at room temperature or warm in the microwave.
tips to make Classic Cranberry Muffins
- Use fresh cranberries if available for the best flavor; however, frozen cranberries work just as well.
- Don’t overmix your batter. A few lumps are fine and will help keep your muffins light and fluffy.
- Experiment with adding a sprinkle of cinnamon or nutmeg for extra warmth and flavor.
variation
You can add nuts like walnuts or pecans for additional texture or substitute half of the cranberries with blueberries for a different taste. For a healthier muffin, consider using whole wheat flour instead of all-purpose flour.
FAQs
1. Can I use dried cranberries instead of fresh or frozen?
Yes, dried cranberries can be used, but reduce the sugar slightly since dried cranberries are often sweetened.
2. Can I make these muffins gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend.
3. How can I make my muffins more moist?
Consider adding a little more butter or yogurt to the batter for extra moisture. Additionally, be careful not to overbake them, as this can dry out the muffins.
Classic Cranberry Muffins
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract (optional)
Fruits
- 2 cups fresh or frozen cranberries Use fresh for best flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with non-stick spray.
- In a large bowl, mix the flour, sugar, baking powder, and salt together.
- In another bowl, whisk together the melted butter, eggs, milk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just mixed. Be careful not to overmix; it’s okay if there are a few lumps.
- Fold in the cranberries gently.
- Fill each muffin cup about three-quarters full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.