Description
Indulge in the irresistible combination of tangy cranberries and sweet muffin batter with these delightful Cranberry Sauce Muffins. Perfect for any occasion, these muffins are a cozy and delicious treat.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 cup fresh or frozen cranberries, coarsely chopped
Instructions
1. – Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
2. – In a medium bowl, whisk together the flour, baking powder, and salt.
3. – In a large bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, until well combined.
4. – Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Gently fold in the chopped cranberries.
5. – Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. – Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
– For a tart and tangy flavor, use fresh cranberries. For a sweeter muffin, use frozen cranberries.
– Serve the Cranberry Sauce Muffins warm, with a pat of butter or a dollop of whipped cream, if desired.
– Store the muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American