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Cranberry Spice Muffins

Cranberry Spice Muffins

I picked up some fresh cranberries recently because I planned on making this Cranberry Orange Bread with a Light Orange Glaze again, but I stumbled upon this recipe from Sweet Phi that looked delicious, and since my kids are big fans of spice muffins, I decided to give the recipe a try. My house smelled amazing while they baked and they were really tasty with the perfect amount of spice and bursting cranberries. The turbinado sugar gives the tops of the muffin a crisp texture that my kids both LOVE. These cranberry spice muffins turned out to be a very delicious after-school treat and seemed to make homework a little more tolerable.

Cranberry Spice Muffins

How to Make Cranberry Spice Muffins

Preheat the oven to 400 degrees. Coat a muffin tin with coconut cooking spray.

Combine the flour together with the sugar, brown sugar, cinnamon, baking soda, ginger, salt, and allspice together in a large bowl; whisk until mixed thoroughly.

Mix the milk, maple syrup, cooled melted butter, egg, and vanilla extract together in a bowl; whisk until well combined. Add the wet ingredients to the dry ingredients and stir until just combined; don’t over mix. Add most of the chopped cranberries and stir to mix.

Spoon the batter evenly into the muffin tin. Add a few of the remaining cranberries even to the top of the muffins, pushing them gently in. Cover the tops of the muffins with some turbinado sugar.

Cranberry Spice Muffins

Place into the oven and bake for 16-19 minutes, or until a tester inserted in the center of a muffin comes out clean.

Remove from the oven and let cool for a few minutes before transferring them to a wire rack. Serve and enjoy.

Cranberry Spice Muffins

Cranberry Spice Muffins

Cranberry Spice Muffins

Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Course: Breads and Muffins
Servings: 9
Author: Pam - For the Love of Cooking / Original by Sweet Phi

Ingredients

  • 1 ¾ cup flour
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp ginger
  • ½ tsp salt
  • ¼ tsp allspice
  • ½ cup milk
  • ¼ cup maple syrup
  • 4 tbsp butter melted & cooled
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup fresh cranberries coarsely chopped

Instructions

  • Preheat the oven to 400 degrees. Coat a muffin tin with coconut cooking spray.
  • Combine the flour together with the sugar, brown sugar, cinnamon, baking soda, ginger, salt, and allspice together in a large bowl; whisk until mixed thoroughly.
  • Mix the milk, maple syrup, cooled melted butter, egg, and vanilla extract together in a bowl; whisk until well combined.
  • Add the wet ingredients to the dry ingredients and stir until just combined; don't over mix.
  • Add most of the chopped cranberries and stir to mix.
  • Spoon the batter evenly into the muffin tin.
  • Add a few of the remaining cranberries even to the top of the muffins, pushing them gently in.
  • Cover the tops of the muffins with some turbinado sugar.
  • Place into the oven and bake for 16-19 minutes, or until a tester inserted in the center of a muffin comes out clean.
  • Remove from the oven and let cool for a few minutes before transferring them to a wire rack. Serve and enjoy.
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