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- 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ cup brown sugar, packed - 1 tablespoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - 1 large egg - ½ cup milk (whole or almond milk) - ⅓ cup vegetable oil - 1 teaspoon vanilla extract - 1 cup fresh or frozen cranberries (halved if large) - ½ cup chopped walnuts or pecans (optional) - ¼ cup powdered sugar (for dusting) These ingredients create a moist and flavorful treat. The all-purpose flour gives the muffins structure. Both sugars add sweetness and depth. Baking powder helps them rise, while salt and cinnamon enhance flavor. The egg binds the ingredients, and milk adds moisture. Vegetable oil keeps them soft, and vanilla adds richness. Fresh or frozen cranberries provide tartness, and nuts add crunch. Finally, powdered sugar gives a sweet touch on top. This recipe is simple, yet each ingredient plays a key role. You will love how they all come together! {{ingredient_image_1}} 1. Preheat your oven and prepare the muffin pan: Start by setting your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease it with oil. This step ensures that your muffins do not stick. 2. Mixing dry and wet ingredients separately: In a large bowl, combine 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, ½ cup of brown sugar, 1 tablespoon of baking powder, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. In another bowl, whisk one large egg. Add ½ cup of milk, ⅓ cup of vegetable oil, and 1 teaspoon of vanilla extract. Mix until well blended. 3. Combining and folding in cranberries and nuts: Pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix. Now, fold in 1 cup of fresh or frozen cranberries and ½ cup of chopped walnuts or pecans if you want a nutty crunch. 1. Filling the muffin cups: Use a spoon to scoop the batter into the prepared muffin cups. Fill each cup about ¾ full to give them room to rise. 2. Baking time and temperature: Place the muffin pan in the preheated oven. Bake for 18 to 22 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, the muffins are ready. 3. Cooling and dusting the muffins: After baking, let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. Once cool, lightly dust the tops with powdered sugar for a sweet finish. - Avoiding overmixing the batter: When you mix the wet and dry ingredients, stir gently. Overmixing can make your muffins tough. You want a few lumps to keep them light and fluffy. - Ensuring even cranberry distribution: After folding in the cranberries, make sure they spread throughout the batter. This gives every bite a burst of tart flavor. If you notice clumps, gently fold again. - Checking for doneness with a toothpick: Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, your muffins are ready. If there's wet batter, bake a bit longer. - Plating ideas for presentation: Serve your muffins on a pretty plate. You can add a few extra cranberries around them for color. A light dusting of powdered sugar adds a nice touch, too. - Pairing options with coffee or tea: These muffins go great with coffee or tea. The tart cranberries balance well with hot drinks. Serve them for breakfast or as a snack with friends. Pro Tips Use Fresh Cranberries: For the best flavor and texture, opt for fresh cranberries when in season. If using frozen, do not thaw them to maintain their shape and tartness. Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense muffins instead of light and fluffy ones. Customize with Spices: Add a pinch of nutmeg or ginger for an extra layer of flavor that complements the cranberries beautifully. Store Properly: Keep leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat for a warm treat! {{image_2}} You can easily make these muffins fit your needs. For a gluten-free option, swap all-purpose flour with a gluten-free blend. Look for a blend that works well in baking. This keeps the muffins light and fluffy. If you want dairy-free muffins, use almond milk instead of regular milk. For the oil, coconut oil works great. It adds a nice flavor and keeps the muffins moist. To jazz up your muffins, add spices like nutmeg or cardamom. Just a pinch can wake up the flavors. It adds warmth and depth to the taste. Incorporating citrus zest or extracts, like orange or lemon, can brighten the muffins. This twist gives a fresh, vibrant flavor. Just a teaspoon or two can really elevate your breakfast treat! To keep your cranberry coffee cake muffins fresh, use an airtight container. This prevents them from drying out. Place the muffins in the container once they cool down. You can store them at room temperature for up to three days. For longer shelf life, refrigerate them. This may change the texture a bit but keeps them safe. If you want to freeze the muffins, wrap each one in plastic wrap. Then, place them in a freezer bag. They can last up to three months in the freezer. When you are ready to eat them, just take them out and thaw. To reheat muffins, you have two easy methods: the oven or the microwave. For the oven, preheat to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. This helps keep the muffins moist and warm. If you use the microwave, put one muffin on a microwave-safe plate. Heat on high for 10 to 15 seconds. Check if it’s warm enough. If not, heat in 5-second bursts. Enjoy your warm muffins with coffee or tea! Can I use frozen cranberries in this recipe? Yes, you can use frozen cranberries. Just rinse them first and fold them into the batter while still frozen. This helps the cranberries keep their shape and adds great flavor. What can I substitute for the nuts? If you want a nut-free option, you can leave them out. Try adding seeds like sunflower or pumpkin seeds for crunch instead. You could also use chocolate chips for a sweet twist. How do I know when my muffins are done baking? To check if your muffins are done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, the muffins are ready. Avoid overbaking to keep them moist. Can I make this recipe ahead of time? Absolutely! You can prepare the batter a day in advance and store it in the fridge. Just remember to stir it gently before filling the muffin cups. You can also bake the muffins ahead and store them in an airtight container. In this post, we explored a simple muffin recipe with cranberries and nuts. You learned about the key ingredients, preparation steps, and baking process. Tips for perfect muffins and creative variations help make this recipe your own. Store your muffins properly to keep them fresh. Enjoy this fun baking project, and don’t hesitate to experiment with flavors. Your kitchen can be a magical place with good recipes, and these muffins are a great start. Happy baking!

Cranberry Coffee Cake Muffins

Delicious muffins with a hint of cinnamon and tart cranberries, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 180 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 0.5 cups brown sugar, packed
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 large egg
  • 0.5 cups milk (whole or almond milk)
  • 0.33 cups vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cups fresh or frozen cranberries (halved if large)
  • 0.5 cups chopped walnuts or pecans (optional)
  • 0.25 cups powdered sugar (for dusting)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease it.
  • In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
  • In another bowl, whisk the egg. Then add the milk, vegetable oil, and vanilla extract, mixing until well combined.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.
  • Fold in the cranberries and nuts (if using) until evenly distributed throughout the batter.
  • Spoon the batter into the prepared muffin cups, filling each about ¾ full.
  • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • Once cooled, dust the tops lightly with powdered sugar for a sweet finish.

Notes

Serve the muffins on a decorative plate with a sprinkle of extra cranberries around for color. Pair with a steaming cup of coffee for an inviting breakfast or afternoon treat.
Keyword coffee cake, cranberries, muffins