Fresh Cranberry Muffins

By Peggio

adapted from Martha Stewart Living

Ingredients

• Fresh Cranberry Muffins
• adapted from Martha Stewart Living
• Makes 1 dozen
• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
• 2 cups all-purpose flour, plus more for pan
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh cranberries, coarsely chopped and mixed with a little sugar
• 1 1/4 cups sugar, divided
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup milk
• 1/4 teaspoon nutmeg
• 1/2 cup chopped nuts of choice (OPTIONAL)

Details

Servings 12
Adapted from eastvillagekitchen.com

Preparation

Step 1

Preheat oven to 375 degrees.

Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside (OR use liners).

In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss cranberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the chopped cranberries.

In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes, scraping down sides of bowl as needed. Add eggs, one at a time, beating until combined. Mix in vanilla.

With the mixer on low speed, add reserved flour mixture, 1/2 cup at a time, beating until just combined. Add milk, beating until just combined. Do not overmix.

Using a rubber spatula, fold in the cranberries (and nuts if you so choose). Divide batter evenly among the prepared muffin cups. In a small bowl, mix together remaining 1/4 cup sugar and nutmeg. 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 30 minutes (CHECK @ 22-25 minutes because some ovens cook quicker). Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups (or remove from pan if using liners) and let cool. Serve warm or at room temperature.