cranberry cake

Cranberry Muffins: A Simple and Delicious Recipe

Cranberry muffins are a delightful treat, perfect for breakfast or afternoon tea. Here’s an easy, step-by-step guide to making these soft, fluffy pastries with a tangy twist.

Ingredients:

- 2 cups all-purpose flour

- ½ cup granulated sugar

- 2 teaspoons baking powder

- ½ teaspoon salt

- 1 cup milk (or buttermilk for extra tenderness)

- 1 large egg

- ⅓ cup melted butter (cooled slightly)

- 1 cup fresh or frozen cranberries (toss with 1 tbsp flour to prevent sinking)

- Zest of 1 orange (optional, for brightness)

Instructions:

1. Preheat & Prep: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.

2. Dry Mix: In a large bowl, whisk together flour, sugar, baking powder, and salt. Ensure no lumps remain.

3. Wet Mix: In another bowl, beat the egg, then add milk and melted butter. Stir until combined.

4. Combine: Pour the wet ingredients into the dry mix. Gently fold with a spatula *just until* incorporated—overmixing leads to tough muffins. Carefully fold in cranberries and orange zest.

5. Bake: Divide the batter evenly into the muffin cups (fill ¾ full). Bake for 18–22 minutes, or until a toothpick inserted comes out clean.

6. Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy these moist, cranberry-studded muffins plain or with a pat of butter! They stay fresh for 2–3 days in an airtight container.