1 Video | Photo: Cranberry Harvest Muffins Recipe
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 1/4 cups whole milk
- 2 extra-large eggs
- 1/2 pound unsalted butter, melted and cooled
- 1 1/2 cups coarsely chopped fresh cranberries
- 1/2 cup medium-diced Calimyrna figs
- 3/4 cup coarsely chopped hazelnuts, toasted and skinned
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
Directions
Preheat the oven to 375 degrees F.
Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.
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By sunshine3814
on February 04, 2012
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Delicious muffins and surprisingly easy! I don't know why the difficulty level is intermediate because the recipe was very easy to follow. The only thing that was a major pain in the butt was chopping the cranberries because they roll all over the cutting board! I used an ice cream scooper to spoon the batter into the muffin pan and they came out perfect and uniform in size. Will make again, it's a really good way to use up those fresh cranberries that always seem to linger in the fridge after thanksgiving.
By DYUlam
Pittsburgh, Pa
on January 12, 2012
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These muffins are very moist and delicious. A lot of flavor!!! I used almonds instead of hazelnuts, skim milk instead of whole milk, and 4 oz of butter and 4 oz of canola oil instead of a 1/2 of butter. Everyone loved them. Thank you!
By KellyC
Kentucky
on December 31, 2011
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I've never used fresh cranberries or figs before and didn't know if I'd like them, they are fabulous! I didn't have hazelnuts so I used almonds but otherwise followed the recipe exactly. These muffins are the best!!
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