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.
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.
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.
- 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.
- 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.
- 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)
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:
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.
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.
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.
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Fresh Cranberry Muffins
- 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
- 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.