Today, we will make delicious, savory, fresh cranberry muffins with parmesan cheese that are an ideal accompaniment to soup. They also make a nice change from sweet desserts served with coffee or tea.
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.
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Savory Cranberry Muffins With Parmesan
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. They are made with fresh cranberries and shredded parmesan cheese/
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.
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. 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.
- Unsalted butter
- Eggs
- Whole milk: I used whole milk because the recipe requires it and because this is what we drink in the house.
- Cranberries: I used fresh cranberries, but you can also use frozen or even dried. I love the recipe with fresh cranberries.
- 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.
- Baking powder: This is used for rising the batter.
- Salt: Always used in baking as it enhances the flavors.
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.
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)
How to make
Step 1. Preheat oven to 350F/180C.
Step 2. Butter a 12-cup muffin pan and set it aside.
Step 3. In a large bowl, mix together flour, baking powder, salt, and sugar.
Step 4. Mix the melted butter with milk and beaten eggs in a separate bowl.
Step 5. Pour the wet ingredients over the dry ingredients.
Step 6. Stir lightly together until all of the ingredients are combined.
Step 7. Add the fresh or frozen cranberries and fold them to combine.
Step 8. Divide the mixture between the muffin tins.
Step 9. Sprinkle the grated Parmesan cheese over the top of each muffin mixture.
Step 10. Bake for 20-25 minutes until the muffins are well-risen and golden brown.
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: They will last for up to 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: 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.
More Muffin Recipes To Love
- Basic Corn Muffins (Quick And Easy)
- Espresso Chocolate Chip Muffins Recipe
- Classic Blueberry Muffins
- Easy Pumpkin Muffins Recipe
- Easy Banana Nut Muffins
- Cranberry Orange Muffins
📖 Recipe
Fresh Cranberry Muffins
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.
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