Cranberry Spiced Muffins

{Edited January 9, 2015} Today, I am craving muffins. Not that such a thing is all that unusual, or varying much from any other day. But it’s been a while since I’ve baked any and since the weather has been quite frightful, I thought it was time to resurrect a Muffin Monday favorite of the past and remake it. For old time’s sake.

Cranberry Spiced Muffins, in particular, are the perfect blend of what I want in a breakfast bakery treat: tender inside, a bit of a tang from the something a little fruity, some crunchy nuts for texture and protein, and a slightly indulgent topping. Letting them ride the line between muffin and cupcake. But if there’s no frosting, it’s totally healthy, right? I thought so.

Feeling especially blah? Play with your food. Go ahead! It’s probably been a long time since you’ve done that. Don’t take yourself too seriously. Life is too short for that nonsense.

Cranberry Spiced Muffins

adapted from Sarah Hobbes on Taste.com.au

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast/Brunch

Servings 12

Ingredients

  

Muffins

• 1 cup dried cranberries Craisins
• hot water to cover them
• 2 cups all purpose flour
• 3/4 cup light brown sugar lightly packed
• 1/2 cup walnuts coarsely chopped
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 3/4 cup whole milk
• 1/2 cup 8 Tablespoons unsalted butter, melted and cooled
• 1 large egg lightly whisked

Topping

• 1/4 cup finely chopped walnuts
• 2 Tablespoons light brown sugar lightly packed
• 2 Tablespoons sweetened shredded coconut
• 2 Tablespoons unsalted butter cold

Instructions

 

• Preheat oven to 400 degrees Fahrenheit. Line a 12-cup muffin pan with with paper liners and set aside.
• Cover dried cranberries with boiling hot water and let soak for 10 minutes, draining thoroughly after.
• In a large mixing bowl, combine the dried cranberries, flour, brown sugar, walnuts, ginger, cinnamon, baking powder, and salt. Set aside.
• In a medium bowl, combine the milk, butter, and egg, whisking until thoroughly mixed.
• Pour the wet ingredients into the dry and mix until just incorporated; you do not want to over-mix.
• Portion out the muffin batter with a large cookie scoop, dividing evenly among the 12 cups.
• In a small bowl, combine the topping ingredients, mashing with a fork to cut the butter into it, then sprinkle over the muffins, dividing evenly.
• Bake on the center rack of the preheated oven for 18-20 minutes, or until the tops spring back when gently touched or a toothpick inserted in the center of a muffin comes out clean.
• Leave in muffin tin for 5 minutes, then transfer to a wire rack to cool completely.

Muffin Monday was an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week.