Rustic Cranberry Muffins
Ingredients
- ¾ cup Mariani Sweetened Organic Cranberries (about 100 g)
- 1¾ cups all-purpose flour (220 g)
- ½ cup granulated sugar (100 g)
- 1 tsp baking powder (4 g)
- ½ tsp baking soda (2 g)
- ½ tsp fine salt
- ½ tsp ground cinnamon
- ½ cup unsalted butter, melted and browned (113 g)
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream (120 g)
- ½ cup milk (120 ml)
- 1 tsp vanilla extract (5 ml)
- 1 tsp finely grated orange zest (about 2 g)
- Powdered sugar, for topping
Instructions
- 1. Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- 2. Melt the butter in a saucepan over medium heat until it foams and turns golden brown, with a nutty aroma. Remove from heat and cool slightly.
- 3. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- 4. In a separate bowl, whisk the browned butter, eggs, yogurt, milk, vanilla, and orange zest until smooth.
- 5. Add wet to dry ingredients and stir gently just until combined. Fold in dried cranberries, reserving a few for the tops.
- 6. Divide batter among muffin cups, filling each about ¾ full. Press a few cranberries on top.
- 7. Bake 18–22 minutes, until golden and a toothpick comes out clean. Cool 5 minutes in the pan, then transfer to a rack. Dust with powdered sugar while still slightly warm.
- Little upgrade: Fold in 2 tbsp chopped walnuts for a subtle nutty edge that plays beautifully with the cranberries and orange.
