Cranberry Muffins
Hints of cinnamon and the sweetness of glaze make these fresh Cranberry Muffins a seasonal hit. Simple to prepare and sweet to eat, they're perfect for breakfast time, snack time and every time in between.
Ingredients
Muffins
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar divided
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 1 cup full-fat sour cream room temperature
- 2 tsp vanilla pure
- 2 Tbsp milk room temperature
- 2 cups all-purpose flour unbleached
- 1/2 tsp ground cinnamon
- 1 tsp baking soda fresh
- 1 tsp baking powder fresh
- 1/2 tsp sea salt fine
- 1 1/2 cups fresh cranberries divided
- 1/2 cup chopped walnuts
Glaze
- 1/2 cup powdered sugar
- 1 Tbsp milk
Instructions
Muffins
- Preheat oven to 375 degrees. Add muffin liners to a standard tin and set aside.
- Add brown sugar, 1/4 cup of granulated sugar, oil, eggs, sour cream, vanilla and milk to a mixing bowl then whisk vigorously until combined.
- In a separate bowl. sift together flour, cinnamon, baking soda, baking powder and salt.
- Add dry ingredients to wet then stir with a wooden spoon until just moistened and flour is still visible. Do not overmix.
- Slice 1 1/4 cups of cranberries in half with a knife and toss with remaining 1/4 cup of sugar.
- Add sugared cranberries and chopped walnuts to batter and stir gently until just combined.
- Distribute batter evenly among 12 muffin liners.
- Top muffins with remaining 1/4 cup of whole cranberries.
- Bake for 18 to 20 minutes or until muffins are golden brown and a tester placed in the center comes out clean.
- After baking, cool muffins in the pan for 5 minutes then remove and cool to room temperature on a wire rack. Cool completely before topping with glaze.
Glaze
- Combine powdered sugar and milk in a small mixing bowl, stirring until smooth. Drizzle glaze over muffin tops and enjoy.
- Muffins can be stored at room temperature up to 3 days in an airtight container or frozen up to 2 months.