Spiced Cranberry Muffins

photo by ecbfriedman

- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
12 muffins
ingredients
- 1⁄2 cup unsalted butter, room temperature
- 1⁄2 cup white sugar
- 1⁄2 cup brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1⁄2 cup milk
- 2 cups all-purpose flour, plus more for pan
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon clove
- 1 teaspoon cinnamon
- 10 ounces cranberries
directions
- Preheat oven to 375 degrees. Generously butter or grease a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, toss cranberries with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the cranberries.
- In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the 2 eggs, one at a time, beating until combined. Add cinnamon, cloves, and nutmeg.
- With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk and vanilla, beating until just combined. Do not overmix. Using a rubber spatula, fold in the cranberries. Divide batter evenly among the prepared muffin cups.
- If desired, in a small bowl, mix together about a tablespoon of sugar and cinnamon. Sprinkle sugar mixture on top of muffin batter.
- Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 25-30 minutes. Transfer pan to a wire rack to cool 10 minutes. Serve warm or at room temperature.
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