Our muffins are exactly that: they are not dessert masquerading as a breakfast food; they are muffins. Quick, simple and delicious, and not loaded with gobs of extra sugar and fat. Best served hot from the oven, but on Day 2, go ahead and eat them toasted and slathered with butter - with a clear conscience.
This recipe was created for a series of cooking classes taught in the fall of 2015. Find out more...
Makes about 2 dozen standard-sized muffins.
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 large eggs
1 cup milk, preferably whole
3/4 cups unsalted butter, melted
1/2 teaspoon vanilla extract
1 cup dried sweetened cranberries
1. Open the cold oven to be sure the oven rack is in the middle position (move it there if not). Preheat the oven to 375 degrees. Set muffin papers in the muffin tin.
2. Combine the flour, sugar, baking powder, cinnamon and salt in a large bowl and mix to combine.
3. Break the eggs into a medium bowl and whisk to break the yolks and liquefy them. Add the milk, butter and vanilla extract and mix to combine.
4. Make a well in the center of the dry ingredients and add the wet ingredients, using a spatula to gently combine them into a smooth batter. Add the cranberries and mix to combine.
5. Carefully pour batter into each muffin paper, filling them about 3/4 full. Bake for 18-22 minutes, until they are slightly golden brown on top and a toothpick inserted into the center comes out clean.
6. Your Cinnamon-Cranberry Muffins are ready! Serve them immediately or cool them on a rack.