|
Cranberry Vanilla Muffins
What more could you ask for than a muffin that smells heavenly, looks gorgeous, and tastes out of the world? How about quick and easy too! This muffin recipe meets all of those requirements and makes a wonderful breakfast or snack. They are even great and moist made a day in advance.
1/2 cup butter
seeds from one whole vanilla bean
1 cup, plus 3 tablespoons sugar, divided
2 eggs
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 cup milk
2 1/2 cups chopped cranberries
Preheat the oven to 375 degrees. Line 12 muffin pans with paper liners. Cream the butter until light and fluffy. Add the 1 cup sugar and the vanilla seeds and mix until smooth. Beat in the eggs one at a time, beating well after each addition. In a medium bowl whisk together the flour, powder, salt, and nutmeg. Add the dry ingredients to the butter mixture in alternate doses with the milk, starting and ending with the milk. Mix until barely moistened. Fold in the cranberries. Pour into the muffin cups. Sprinkle the remaining 3 tablespoons sugar evenly over the muffins. Bake until the muffins are pale golden brown and a toothpick comes clean from the center, about 22-25 minutes. Serve warm or at room temperature.
Makes 12 muffins
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
|
| |
