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    The Bossy Kitchen > Recipes > Sweet Recipes > Sweet Breads, Muffins and Scones

    Fresh Cranberry Muffins

    Published by: Gabriela March 15, 2021 · Last modified: August 27, 2023 Leave a comment
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    Today, we will make delicious, savory, fresh cranberry muffins that are an ideal accompaniment to soup. They also make a nice change from sweet desserts served with coffee or tea.

    Jump to Recipe
    Cranberries muffins with parmesan cheese0

    This recipe is part of my collection of Sweet Breads, Muffins, and Scones, where you can find a variety of desserts to make all year round.

    Check out these recipes for Cranberry Orange Banana Bread, Blueberry Muffins, Pumpkin Bread With Fresh Cranberries, or Easy Banana Nut Muffins.

    And if holidays are just around the corner, make this Easy Pumpkin Muffins Recipe or take a pick at my collection of Sweet And Savory Cranberry Recipes.

    Jump to:
    • Easy Cranberry Muffins
    • Why make this recipe?
    • Ingredients
    • What tools do you need to make these muffins? (affiliate links)
    • How to make
    • More recipes to love
    • 📖 Recipe
    • 💬 Comments

    Easy Cranberry Muffins

    This recipe surprised me when I made it for the first time. I was so used to eating sweet muffins that it never occurred to me that a muffin could also be savory.

    I like making these homemade cranberry muffins, especially when fresh cranberries are in season.

    Why make this recipe?

    • Simply put, because it is delicious!
    • It is super easy to make and doesn't require any special skills or tools!
    • You can use fresh cranberries when in season, besides making cranberry sauce or chutney.
    • This recipe is also made with parmesan cheese, which puts the recipe into the category of savory muffins and, therefore, more interesting. 🤔
    • The muffins are not very sweet. There is very little sugar in the batter if you want to eat less sugar.
    baked cranberry muffins

    Ingredients

    All-purpose flour:

    • The recipe requires all-purpose flour, which is the most available flour in American households. If you have self-rising flour, you will need to skip the baking powder and salt, as these ingredients are both parts of this type of flour.

    Granulated sugar:

    • The recipe requires granulated sugar, but I am sure you will ask me if you can replace it with something else. The answer is yes, but I would prefer you not to.
    • However, if you have caster sugar(or superfine sugar), you can use it.
    • Do not use powdered sugar, as it also contains starch, and it ruins the texture of the muffins and the recipe in general.
    • I have no experience with light or dark brown sugar, but it should be fine, as long as you know that it will taste different and the color of the muffin will change from the molasses that brown sugar is enriched with.

    Whole milk:

    • I used whole milk because the recipe requires it and because this is what we drink in the house.
    • If you have 2% milk, I would use it, but I would not go lower than that. At the end of the day, if you need to diet, don't make the muffins. Save them for a happy day in the future when you can eat whatever you want.

    Fresh, frozen, or sweetened dried cranberries?

    • You can swap fresh with frozen cranberries and vice-versa in the same amount—no need to defrost them before.
    • If you don't have fresh or frozen and the only cranberries in the house are dried and sweet, go ahead and use them.

    TIP: Remember that you will need to adjust the amount of dried cranberries in the recipe. If a recipe calls for one cup of fresh or frozen cranberries, use ¾ cup of sweetened dried cranberries instead.

    Also, keep in mind that dried cranberries are very sweet compared with fresh/frozen ones. Therefore, the taste of the final baked good will be slightly different.

    Freshly grated Parmesan Cheese:

    • Please do me a favor and buy a real, small piece of Parmesan Cheese, and do not use grated Parmesan cheese from a store-bought jar or container. You cannot make good food using bad ingredients.
    • When you are done with the recipe, go ahead and make this Italian Ribollita Soup and use the leftover Parmesan Cheese. You can thank me later.

    What tools do you need to make these muffins? (affiliate links)

    • 12 cups Muffin Pan
    • Mixing bowls
    • Measuring Cups
    • Spatulas
    • Cooling rack

    How to make

    Step 1. Preheat oven to 350F/180C.

    Step 2. Butter a 12-cup muffin pan and set it aside.

    Buttered muffin pan

    Step 3. In a large bowl, mix together flour, baking powder, salt, and sugar.

    flour in the bowl

    Step 4. Mix the melted butter with milk and beaten eggs in a separate bowl.

    flour in the bowl and eggs with butter in a measuring cup

    Step 5. Pour the wet ingredients over the dry ingredients.

    liquid ingredients poured over the dry ingredients

    Step 6. Stir lightly together until all of the ingredients are combined.

    liquid ingredients with dry ingredients together0

    Step 7. Add the fresh or frozen cranberries and fold them to combine.

    Batter with cranberries for muffins0

    Step 8. Divide the mixture between the muffin tins.

    muffin batter with cranberries in the muffin pan

    Step 9. Sprinkle the grated Parmesan cheese over the top of each muffin mixture.

    muffin batter with cranberries and cheese1

    Step 10. Bake for 20-25 minutes until the muffins are well-risen and golden brown.

    Stacked Cranberries muffins0

    Step 11. Leave the muffins to cool in the pan for no more than 5-10 minutes, then transfer them to a wire rack and leave them to cool completely before serving.

    How to Store & Freeze?

    • At room temperature:

    The muffins should be completely cool when you store them. Place a paper towel on the bottom of a plastic or glass container.

    Add the muffins. Place another paper towel on top. Cover with the lid and store at room temperature. This will prevent the muffins from becoming soggy. They will last for 2-3 days.

    • Refrigerator:

    I would not recommend keeping them in the fridge. The refrigeration changes the texture and taste of the muffins, so I am not really a fan.

    • Freezer:

    If you plan to make a batch of muffins and use them later, you need to freeze them. Wrap them individually in plastic foil and place them in a Ziploc bag. They are good for about 2-3 months.

    Thaw them at room temperature or warm them up slightly in the microwave.

    Stacked Cranberries muffins vertical photo0

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    📖 Recipe

    cranberry muffins on a platewindow1

    Fresh Cranberry Muffins

    These Fresh Cranberry Muffins are savory and delicious with soup. They are also great as a low sugar snack with a cup of coffee or tea.
    5 from 3 votes
    Print Pin Share GrowSaved! Rate
    Course: Sweet Breads, Muffins and Scones
    Cuisine: American
    Keyword: cranberry muffins, fresh cranberry muffins, savory cranberry muffins
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12 muffins
    Calories: 153kcal
    Author: Gabriela
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    Ingredients

    • 2 cups all purpose flour
    • 2 teaspoon baking powder
    • ½ teaspoon salt
    • ¼ cup granulated sugar
    • ½ stick unsalted butter, melted or 4 tablespoons
    • 2 large eggs beaten
    • ¾ cup whole milk
    • 1 cup fresh or frozen cranberries
    • 2 tablespoons freshly grated Parmesan cheese

    Instructions

    • Preheat oven to 350F/180C.
    • Butter a 12 cups muffin pan and set it aside.
    • In a large bowl, mix flour, baking powder, salt, and sugar.
    • In a separate bowl, mix the melted butter with milk and beaten eggs.
    • Pour the wet ingredients over the dry ingredients.
    • Stir lightly together until all of the ingredients are combined.
    • Add the fresh or frozen cranberries and fold to combine.
    • Divide the mixture between the muffin tins.
    • Sprinkle the grated Parmesan cheese over the top of each muffin mixture.
    • Bake for 20-25 minutes until the muffins are well risen and a golden brown color.
    • Leave the muffins to cool in the pan, then transfer them to a wire rack and leave to cool completely before serving.

    Notes

    Variation:
    For a sweet alternative to this recipe, replace the Parmesan cheese with sparkling sugar.
    No Parmesan cheese? Replace it with Cheddar cheese.
    Store them at room temperature for up to 3 days in an airtight container. Freeze them for up to 3 months, individually in plastic foil and placed in Ziploc freezer bags.
    Thaw them at room temperature or in the microwave.

    Nutrition

    Serving: 1g | Calories: 153kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 181mg | Potassium: 65mg | Fiber: 1g | Sugar: 5g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg
    Tried this recipe?Please leave a comment on the blog or like us on Facebook!

    See here the Web Story for these fresh cranberry muffins.

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    Gabriela the creator of The Bossy Kitchen

    Hi! I am Gabriela and this is my virtual home. I am a self-taught cook and a trained Pastry Chef. I inherited the cooking genes from my maternal grandma and the love for baking from my paternal grandma.

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