Saturday, December 6, 2014

Cranberry Walnut Muffins


A wonderful breakfast treat for the season.

I enjoy trying new recipes and this one tastes as good as it looks.



What to do with left over fresh cranberries? I say bake them into everything. I really enjoy the sweet tangy flavor of cranberries. It's a shame they only come into the spot light around the holidays because they are truely a nice alternative to strawberries and blueberries.

This recipe adapted from The Corner Kitchen

Pre heat oven at 350


For the muffins

2 Cups Flour
1 1/2 Sticks of unsalted butter
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups sugar
3 cups fresh cranberries
1 teaspoon vanilla
3 large eggs
3 bananas ripe mashed bananas.

I omitted the bananas because of one picky kid whom can not stand the taste or the smell of bananas. I did opt for and extra cup of cranberries and an extra 1/2 stick of butter to compensate for the the lack of moisture from the banana. 


For the streusel topping

1/2 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
4 Tablespoons butter (cold and cubed)
1/2 chopped pecans (I didn't have pecans on hand so I used walnuts)
3 Tablespoons brown sugar.


For the topping

In a medium bowl combine all ingredients until the mixture resembles little pea size shapes.

Put aside until you mix the muffins.


For the muffins

In a medium size bowl combine all dry ingredients and whisk together so that all is combined well.

In a stand mixer or with a hand held mixer combine butter and sugar until creamed well. Usually I let it mix for a good 4-5 minutes. Scrap down sides of the bowl.  Slowly add your eggs one at a time. with your mixer on low slowly add your dry ingredients. Slow or even stop the mixer to add. You don't want a flour shower. 
Just mix until the flour is incorporated you don't want to over beat or you'll end up with flat muffins.

Once the dry ingredients is incorporated add your cranberries. Fold cranberries using a spatula until well blended.

I use a large ice cream scoop to measure out the batter. But I've also had success with a 1/2 measuring cup too. Use what ever you're comfortable with. 

Sprinkle the streusel topping  onto of each muffin about a teaspoon on each.

Bake for approximately 20 min. I like to take mine out slightly before the timer goes off because they will cook a bit more after removing from the oven. You definitely do not want to removed them from the tins too quick, let them cool first.

These will make 12 standard muffins or 6 large (jumbo) muffins. That is what I used in the picture.







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