Dried Cranberry Muffins Recipe
Delightful dried cranberry muffins that are moist, tender, and bursting with sweet-tart cranberries. This easy recipe uses simple ingredients and combines buttermilk, melted butter, and a touch of oil for a perfect crumb. Ideal for a breakfast treat or snack, these muffins bake beautifully in the oven with a golden top and soft interior.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast/Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 310 grams all-purpose flour
- 250 grams granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 56 grams unsalted melted butter
- 55 grams oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 180 grams buttermilk, room temperature
Other
- 180 grams dried cranberries
- Optional: coarse sugar and extra dried cranberries for topping
Instructions
- Prep: Line a muffin pan with liners and preheat your conventional oven to 425°F (220°C).
- Mix dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined. Set aside.
- Mix wet ingredients: In a separate large mixing bowl, whisk melted butter, oil, eggs, and vanilla extract together until smooth. Then add the buttermilk and continue whisking until the mixture is smooth and free of lumps.
- Combine wet and dry: Fold the dry ingredients into the wet ingredients gently using a rubber spatula or large spoon, stopping when a few dry pockets of flour remain to avoid overmixing.
- Fold in cranberries: Gently fold in the dried cranberries until the batter is combined and the dry streaks disappear. It’s okay if the batter is slightly lumpy.
- Fill muffin tins: Evenly scoop the batter into the prepared muffin liners, filling each nearly full. Optionally sprinkle coarse sugar and extra dried cranberries on top for extra texture and sweetness.
- Bake: Place the muffins in the oven and bake at 425°F (220°C) for 5 minutes initially. Then reduce the temperature to 375°F (190°C) and continue baking for an additional 15-20 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Cool: Remove the muffins from the oven and allow them to cool in the pan for 5-10 minutes. Then transfer to a wire cooling rack and let them cool completely before serving.
Notes
- Room temperature eggs and buttermilk help create a smooth batter and even texture.
- Folding gently helps keep the muffins tender and avoids developing gluten that can make them tough.
- Using both melted butter and oil adds richness and moisture to the muffins.
- Optional coarse sugar topping adds a pleasant crunch and sweetness.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
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Find it online: https://leofoster.com/dried-cranberry-muffins-recipe/
