Description
These fresh and easy cranberry muffins are perfect for a quick breakfast or a delightful snack. Featuring a tender crumb with bursts of tart cranberries and a subtle savory touch from Parmesan cheese, these muffins combine classic flavors with a unique twist. Ready in just 30 minutes, they're an ideal treat to bake any time.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
Wet Ingredients
- 1/2 stick unsalted butter, melted (4 tablespoons)
- 2 large eggs, beaten
- 3/4 cup whole milk
Additional Ingredients
- 1 cup fresh or frozen cranberries
- 2 tablespoons freshly grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it reaches the correct temperature while you prepare the batter.
- Prepare Muffin Pan: Butter a 12-cup muffin pan thoroughly to prevent the muffins from sticking and set it aside.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. Stir well to distribute all ingredients evenly.
- Combine Wet Ingredients: In a separate bowl, mix together the melted unsalted butter, whole milk, and beaten eggs until fully blended.
- Combine Wet and Dry: Pour the wet ingredients into the bowl of dry ingredients. Stir lightly just until all ingredients are mixed without overmixing to keep muffins tender.
- Add Cranberries: Gently fold in the fresh or frozen cranberries to evenly distribute them throughout the batter without crushing.
- Fill Muffin Cups: Evenly divide the batter between the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Add Parmesan: Sprinkle the freshly grated Parmesan cheese on top of each muffin batter portion for a subtle savory flavor.
- Bake: Place the muffin pan in the preheated oven and bake for 20-25 minutes until the muffins have risen well and the tops are a golden-brown color.
- Cool: Allow the muffins to cool in the pan briefly, then transfer them to a wire rack to cool completely before serving. This helps maintain texture and prevents sogginess.
Notes
- For a sweeter muffin, you can increase the sugar by 2 tablespoons or add a drizzle of honey on top before baking.
- If using frozen cranberries, do not thaw them to prevent bleeding in the batter; fold them in frozen.
- The Parmesan cheese adds a unique savory contrast but can be omitted for a plain cranberry muffin.
- These muffins can be stored in an airtight container for up to 3 days or frozen for up to 2 months.
- Substitute whole milk with a dairy-free alternative to make a lactose-free version.