Cinnamon Cranberry Muffins {Holiday Recipe Club}

This is my second posting day for the Holiday Recipe Club. For this round of recipes everyone was required to use cranberries, pecans, or vanilla. Interested in joining? Contact me here!

I have been looking forward to posting this recipe for a few weeks. I am a big fan of fresh cranberries and try to use them often during the holiday season.

Muffins seemed like an ideal choice because I had to make these before I left for holiday break.

Things like muffins, cookies and bread tend to do better in travel!

A few weeks ago – for some reason – I decided to buy a jumbo muffin pan. (As if I don’t already have my tiny apartment stuffed to capacity…) I hadn’t had a chance to use it yet and thought this would be the perfect time.

Picnik collage1 Cinnamon Cranberry Muffins {Holiday Recipe Club}

Due to the extra large size of the muffin tins the cranberries were able to spread throughout the muffins and not overwhelm any one part.

I was able to taste cinnamon and cranberry in every bite and they smelled so good.

The dark brown color was pretty with the bright red spots of cranberry. And to make my muffins extra fun I used some left over pear butter in place of the oil.

When I first imagined these muffins coming out of the oven I saw huge buttery crumbs sitting on top.

I unfortunately forgot to make the crumbs before putting my muffins in the oven (ahem) but they were fabulous with out the extra topping.

Plain muffin Horizontal Cinnamon Cranberry Muffins {Holiday Recipe Club}

Not a huge fan of cranberries? Try chopping them up before mixing into the flour!

Cinnamon Cranberry Muffins

Recipe from Taste and Tell

Ingredients:

  • 2 cups flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 1 1/4 cups whole fresh cranberries, pre-washed (or 1 cup chopped cranberries)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup pear butter (or other oil)
  • 1 cup milk
  • 2 eggs

To Make the Muffins:

  1. Pre-heat the oven to 375 degrees Fahrenheit and grease/line the muffin tins.
  2. In a bowl mix together the sugars, pear butter, milk, and eggs. Set aside.
  3. In a large bowl mix together the flour, baking powder, salt, cinnamon and cranberries. Make a well in the center of the dry ingredients.
  4. Pour the wet ingredients into the well and mix it all together until just barely combined.
  5. Fill muffin cups 3/4 of the way full and bake 13-15 minutes until an inserted toothpick is clean when removed.
Top of muffin with mint and cranberries1 Cinnamon Cranberry Muffins {Holiday Recipe Club}

Don’t forget to check out all the other amazing Holiday Recipe Club bloggers!



About bigfatbaker

BigFatBaker is written by Erin Meyer. Erin is a college student looking to learn more about the kitchen through her various baking adventures. Check out the about page for more information!

Comments

  1. Wow, jumbo muffins make my day ;)
    I am not a cranberry fan (I didn’t grow up with them in Germany), but love cinnamon, and maybe the combination would get me to like the cranberries, too. :) Looks like your muffins turned out perfectly!

    • bigfatbaker says:

      If you are not a huge cranberry fan the full amount may be a bit overwhelming. But maybe 3/4 cup chopped would be better! I hope you get a chance to try the recipe :)

  2. Oh man, not only muffins, but JUMBO muffins?! Score! These look delicious–I love the sweet tang fruit brings to muffins, and I’m sure it went great with the spicy cinnamon! :)

  3. There’s something about muffins that make the day easier when had for Breakfast. Esp if they are nice and warm. And the fresh cranberries inside have to be delicious!

  4. Jumbo muffins!?!?! Yummy!! I’ll take two. I love fresh cranberries!

  5. Yum! These look great. Now I need toget a jumbo muffin pan ;)

  6. Oooh, I love the addition of the cranberries to these! I have got to try this out!

    • bigfatbaker says:

      Thanks for stopping by! I loved the recipe and the cranberries were fun, but I definitely want to make them without too.

  7. These look absolutely like the muffins at shops – my newest challenge on my baking blog thanks to you!!!
    I do believe my fruity cream cheese muffins will be pushed over in flavour of these for breakfast…

    • bigfatbaker says:

      LOL thank you! This was the first time my muffins have ever looked so good! I think the cinnamon helped the beautiful brown color too ;)

  8. These muffins look beautiful and I love the flavors of the cranberries and cinnamon. Yum!

  9. Wow…fresh cranberries look wonderful, all I get here are dried versions :( The muffins have come out so plump and yum looking.

  10. Oh these muffins sound amazing, I love the combination of cranberry and cinnamon!

  11. These muffins look so pretty and yummy!! I would love to eat one right now with some milk or coffee!

  12. I love how our little family has grown! :) Thanks for organizing this! I love the idea of a JUMBO muffin! More for me!

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  1. [...] Cranberries are pretty and festive, and that bright red color is perfect for the holidays. [...]

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