Fresh Cranberry Muffins

5 from 3 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Sweet Breads, Muffins and Scones

Cuisine: American

Servings: muffins

Calories: 153kcal

Author: Gabriela

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

US Customary - Metric

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