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Gingered Cranberry Muffins

rpic_20170623173832_lg

Prep Time: 00:20

Bake Time: 00:18

Total Time: 00:38

Yield:

Makes 10 or 12 standard-sized muffins.

rpic_20170623173832_lg

These muffins are light, high, and handsome, as well as nicely spicy and aromatic. They make an appealing addition to almost any meal during the Thanksgiving and Christmas holiday seasons and beyond. In contrast to nineteenth century quick breads, which usually lacked fruit and contained very little sugar, these modern ones are just slightly sweet and generously studded with bright, zingy bits of fresh cranberries. For added zip, I add some chopped crystallized ginger, but the muffins are good without it too.

Ingredients

1 cup granulated sugar, plus 5 tbsp, divided
1 cup whole or low-fat milk
2 1/2 tsp Clabber Girl Baking Powder
2 large eggs
1 tsp ground ginger
1 1/2 tbsp finely chopped crystallized ginger (optional)
1/2 tsp ground cinnamon
1 tsp finely grated orange zest (orange part of peel)
3/4 tsp salt
1/4 tsp Clabber Girl Baking Soda
1 1/4 cups fresh or frozen (thawed) cranberries, coarsely chopped
2 1/3 cups all-purpose white flour
1/2 cup unsalted butter, melted

Directions

Preheat oven to 425 F. Move rack to middle third of the oven. Line muffin tin with paper liners. Thoroughly stir together flour, 1 cup sugar, Clabber Girl Baking Powder, ground ginger, cinnamon, salt, and baking soda in a large bowl. In a small bowl, stir together 3 1/2 tbsp sugar and cranberries; set aside. In a 2-quart bowl, combine melted butter and milk. Then, using a fork, beat in the eggs, crystallized ginger (if using), and orange zest until well blended. Add milk mixture to flour mixture, stirring gently just until dry ingredients are evenly moistened and incorporated; don’t over-mix or the batter may toughen. Gently stir in the cranberry-sugar mixture just until evenly distributed throughout. Divide batter into muffin tin. Sprinkle muffin tops with reserved 1 1/2 tablespoons sugar, dividing it among them.Bake for 14 to 18 minutes or until a toothpick inserted into the thickest part comes out clean. Cool on wire rack 3 or 4 minutes, then remove muffins and let cool completely.

Gingered Cranberry Muffins

rpic_20170623173832_lg

Prep Time: 00:20

Cook Time: 00:18

Total Time: 00:38

Yield:

Makes 10 or 12 standard-sized muffins.

Ingredients

1 cup granulated sugar, plus 5 tbsp, divided
1 cup whole or low-fat milk
2 1/2 tsp Clabber Girl Baking Powder
2 large eggs
1 tsp ground ginger
1 1/2 tbsp finely chopped crystallized ginger (optional)
1/2 tsp ground cinnamon
1 tsp finely grated orange zest (orange part of peel)
3/4 tsp salt
1/4 tsp Clabber Girl Baking Soda
1 1/4 cups fresh or frozen (thawed) cranberries, coarsely chopped
2 1/3 cups all-purpose white flour
1/2 cup unsalted butter, melted

Directions

Preheat oven to 425 F. Move rack to middle third of the oven. Line muffin tin with paper liners. Thoroughly stir together flour, 1 cup sugar, Clabber Girl Baking Powder, ground ginger, cinnamon, salt, and baking soda in a large bowl. In a small bowl, stir together 3 1/2 tbsp sugar and cranberries; set aside. In a 2-quart bowl, combine melted butter and milk. Then, using a fork, beat in the eggs, crystallized ginger (if using), and orange zest until well blended. Add milk mixture to flour mixture, stirring gently just until dry ingredients are evenly moistened and incorporated; don’t over-mix or the batter may toughen. Gently stir in the cranberry-sugar mixture just until evenly distributed throughout. Divide batter into muffin tin. Sprinkle muffin tops with reserved 1 1/2 tablespoons sugar, dividing it among them.Bake for 14 to 18 minutes or until a toothpick inserted into the thickest part comes out clean. Cool on wire rack 3 or 4 minutes, then remove muffins and let cool completely.