Make a streusel for the top of the muffins by combining the following ingredients in a small bowl: ½ cup sugar, ⅓ cup all-purpose flour and ½ teaspoon ground cinnamon. The muffins are tasty on their own, but they're also delicious when served warm and spread with butter, honey, or a dollop of orange marmalade. Yes! Remove muffins from pan and transfer to wire rack to cool completely. Do not substitute regular milk for the buttermilk. 2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped. While I prefer the tart burst of flavor from fresh or frozen cranberries, dried cranberries (such as Craisins) will also work in this recipe. While the final product will not be quite the same, you can substitute with an equal amount of melted butter in this recipe. Stir and allow the mixture to sit for about 5 minutes. Alternatively, you can microwave one or two muffins at a time for 15-30 seconds or just until warm. I've tweaked the recipe instructions slightly to accommodate a modern kitchen, but the basic ingredients remain the same -- fresh cranberries, sugar, flour, buttermilk and shortening. Preheat oven to 425 degrees F. Line a 12-cup muffin tin with 10 paper liners; set aside. 25 minutes, Specialty:V, LS, K Sign up for my exclusive emails and get this free guide! No spam guaranteed. 47.1mg (16% DV), Sod. Use ¾ cup of the mixture in this recipe. Next, without removing the muffins from the oven, turn down the temperature to 350 degrees F. Bake for 15-20 more minutes, or until a toothpick inserted in the center of a muffin comes out clean. The acid in the buttermilk reacts with the baking soda to help the muffins rise, it adds a nice subtle tangy flavor to the batter, and it helps to create a light, tender crumb. © 2017–2020 The Seasoned Mom     About     Privacy. Bake at 425 degrees F for 5 minutes, then (without removing the muffins) turn down the oven down to 350 degrees F and bake for 15-20 more minutes, or until a toothpick inserted in the center comes out clean. Stir together flour, baking powder and salt in a separate medium mixing bowl. Carefully stir in cranberries. Cool muffins in pan on wire rack 10 minutes. 39.7g (13%DV), Fat 8.6g (13%DV), Chol. 'Confirm Password' and 'Password' do not match. 187.5mg (8% DV), Vit. First, bake the muffins in a 425 degree F oven for 5 minutes.This initial high-heat will help the muffins rise.. In a separate bowl, sift together flour, baking soda, salt and remaining ½ cup sugar. The wildly popular spot may be best known for its fried chicken, cornbread dressing, biscuits and corn muffins, but these homemade cranberry muffins are hidden gems that deserve some love, too! Step 6: Bake at High Heat. Sprinkle coarse sugar over top, if desired. Make a well in the dry ingredients; add the wet ingredients. Line 6 muffin cups with paper liners. Divide batter evenly between muffin cups. If your review is approved, it will show up on the website soon. Fill any empty muffin cups with water to ensure even cooking. Step 7: Reduce Heat and Finish Baking. https://www.allrecipes.com/recipe/254923/delicious-blackberry-muffins The muffins are moist with a tender crumb and have a great sweet-tart flavor. Thanks you for joining the Cranberry Club, Your password has been reset successfully. Fold in blackberries. If the muffins are frozen, allow to sit on the counter for a few minutes while you preheat the oven to 350 degrees F. Frozen muffins will require about 10-12 minutes in the oven; room temperature muffins will only need about 5 minutes to warm through. 249, Fat Cal. Welcome to my farmhouse kitchen in the foothills of Virginia's Blue Ridge Mountains. Whisk together egg, buttermilk and melted shortening. Store in a large Ziploc freezer bag or other airtight container. Mix sugar and butter together in a medium mixing bowl until completely blended. This site uses Akismet to reduce spam. You do not need to cook the cranberries before adding them to the batter. Preheat oven to 350ºF. Cut in ¼ cup cold butter until crumbly. Divide the batter evenly among paper-lined muffin cups. Allow the muffins to cool completely on a cooling rack. https://www.food.com/recipe/jumbo-blueberry-muffins-or-cranberry-114536 Your recipe review has been submitted. C 4% DV, Calcium 7% DV, Iron 8% DV. Add eggs one at a time, beating after each addition. If not, you may disable cookies; however, this may affect your experience on the site. By using our website, you agree to our privacy policy. Add this alternately with the milk to the butter mixture. Stock…. Join now and start contributing and following all things cranberry! beating well after each addition. Follow The Seasoned Mom on Instagram and show us what you're making! Your email address will not be published. https://www.tasteofhome.com/recipes/cream-cheese-cranberry-muffins Tips for Making Blackberry Muffins: I used both cinnamon and cardamom in the crumble topping for these blackberry muffins because I love the flavor cardamom gives baked goods. Optional: coarse sugar for sprinkling on top. There are a number of ways that you can adapt this simple recipe to suit your tastes. Bake 20 to 22 minutes or until toothpick inserted in center of muffins comes out clean. Required fields are marked *. Cool muffins in pan on wire rack 10 minutes. Divide batter evenly between muffin cups. Inspired by local traditions and seasonal fare, you'll find plenty of easy, comforting recipes that bring your family together around the table. 4.4 g, Carb. The muffins will last for 2-3 days at room temperature, or you can freeze the muffins for up to 3 months. I'd like to receive the free email course. A confirmation email has been sent to the email address you used to register your account. Divide batter evenly among the prepared muffin cups. Unsubscribe at any time. Here are a few ideas: Add the zest from 1 orange to the basic muffin batter. That confirmation email should be waiting for you in your inbox! Sprinkle on top of the muffin batter, pressing down gently. Bake 25-30 minutes or until golden brown. In a separate bowl, whisk together the egg, buttermilk and melted shortening. Stir in nuts and cranberries. Greasing the pan well and cooking the muffins directly in the muffin pan helps create a lovely golden brown, almost crispy crust. Shortening traps more air bubbles and has a higher melting point than butter, so muffins made with shortening tend to rise higher, hold their shape during baking, and have a softer, lighter texture. That's it -- the cranberries are ready to stir into the muffins! Preheat oven to 400 degrees F (200 degrees C). The key to keeping them good for the week is to keep them cool and dry. You've got 1 cup of homemade buttermilk! However, if you don’t have cardamom, or don’t love its flavor, feel free to leave it out and just use 1 ½ teaspoons of cinnamon instead. Must contain 6-12 characters, a capital letter and a number. 25 minutes, Specialty:V, LS, K Makes 12 muffins. Bake according to recipe instructions. Grease 18 muffin cups or line with paper muffin liners. https://tastykitchen.com/recipes/breads/blueberry-and-cranberry-crumb-muffin Email address is not in a correct format. Use hashtag #theseasonedmom, Your email address will not be published. Cook Time: Learn how your comment data is processed. A 5% DV, Vit. Spoon into 12 paper-lined muffin cups, filling 3/4 full with batter. DIRECTIONS. Please enter your information below to join the Cranberry Club. First, bake the muffins in a 425 degree F oven for 5 minutes. Halve or coarsely chop the larger berries (very small cranberries can be left whole), then toss them with ¼ cup of sugar. Cool on a wire rack, then enjoy! Gently fold in cranberry sauce. Add the chopped, sugared cranberries and gently fold together. Directions. Bake the easy muffins with sweet and tart fresh cranberries as a make-ahead breakfast, a Thanksgiving or Christmas side dish, or a delicious addition to your next Sunday supper. Make a well in the middle of the dry ingredients. This initial high-heat will help the muffins rise. Combine milk, olive oil, leftover cranberry sauce, brown sugar, and egg in a bowl and mix together … Fold together just until combined (do not over-mix). Add eggs, one at a time, beating well after each addition. Line a 12-cup muffin tin with … Vegetarian, Low Sodium, Kosher. Notify me of followup comments via e-mail. In a small bowl, toss together cranberries and ¼ cup sugar. Add eggs one at a time, beating after each addition. Fill the rest of the cup with regular milk. Beat cranberry sauce, milk, oil, egg, and vanilla extract … You can use either fresh or frozen cranberries in this recipe. This simple, old-fashioned recipe for Cranberry Muffins comes from Mrs. Wilkes' Boarding House in historic Savannah, Georgia.