Can I use frozen cranberries in this recipe?

Yes, you can use frozen cranberries! Just make sure to thaw and drain them before adding them to the muffin batter. This will help to ensure that your muffins don’t get too soggy.

What can I substitute for butter?

If you are looking for a healthier alternative, you can substitute applesauce for half of the butter in the recipe. This will still keep the muffins moist while reducing the fat content.

How should I store leftover muffins?

Store leftover muffins in an airtight container at room temperature for up to three days. You can also refrigerate them to extend their shelf life for about a week.

Can I make these muffins gluten-free?

Absolutely! You can substitute all-purpose flour with a gluten-free flour blend in this recipe. Just be mindful of the measurements, as different blends can have varied absorption rates.

How do I ensure my muffins rise properly?

Make sure your baking powder and baking soda are fresh to ensure proper leavening. Also, do not overmix the batter, as this can lead to dense muffins. Fold the ingredients just until combined.

Sugared Cranberry Muffins: Deliciously Easy & Flavorful

Ingredients

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1 cup Fresh Cranberries
1/2 cup Sugar
1/2 cup Butter, softened
1/2 cup Milk
2 Eggs
1 cup All-purpose flour
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt

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Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a small bowl, coat the fresh cranberries with 1/4 cup of the sugar and set aside.
Cream together the softened butter and remaining sugar until smooth and fluffy.
Add eggs and milk to the butter mixture, mixing well.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add to the wet mixture, stirring until just combined.
Fold the sugared cranberries into the batter.
Spoon the batter into muffin cups, filling each about 2/3 full.
Bake for 18 to 20 minutes or until a toothpick comes out clean.
Let them cool before serving.

Notes

For a lighter version, substitute unsweetened applesauce for half the butter. Store in an airtight container for up to 3 days at room temperature or 1 week in the fridge.

Author: James Walker
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 10g
Sodium: 200mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg