Cranberry Harvest Muffins
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cups
All-Purpose Flour1 tbsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 tbsp
Ground Cinnamon2 tsps
Ground Ginger1.25 cups
Whole Milk1.5 cups
Cranberry (coarsely chopped fresh)3 cup
Brown Sugar (packed)3 cup
Granulated SugarDirections:
1
Watch how to make this recipe
2
Preheat the oven to 375 degrees F
3
Line 18 muffin cups with paper liners
4
Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl
5
Make a well in the center of the mixture and add the milk, eggs, and melted butter
6
Stir quickly just to combine
7
Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter
8
Spoon the batter into the paper liners, filling each one to the top
9
Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean