Ina Garten Cranberry Muffins Recipe

There’s something incredibly inviting about the aroma of freshly baked cranberry muffins wafting through your kitchen. Ina Garten’s Cranberry Muffins are a delightful way to brighten your morning or afternoon tea. With their vibrant bursts of tart cranberries and a hint of citrus zest, these muffins aren’t just a treat for the taste buds—they also evoke the cozy warmth of home baking. I remember the first time I made these; they turned out beautifully, and the joy of sharing them with family was unmatched.

What Makes This Recipe Special

You might be wondering why this recipe deserves a spot in your baking repertoire. First off, it strikes a perfect balance between sweet and tangy—thanks to the fresh cranberries and orange zest. These muffins are versatile, making them ideal for various occasions, whether you’re hosting a holiday brunch, enjoying a cozy breakfast at home, or simply treating yourself on a Saturday morning.

“These muffins are a family favorite! The cranberries add a unique tang, and they disappear as soon as they come out of the oven.” — A happy home baker

Not only are they quick and simple to whip up, but they also use straightforward ingredients and are quite budget-friendly. Plus, who can resist the allure of homemade treats?

Step-by-Step Guide to Cooking It

Making Ina Garten’s Cranberry Muffins is straightforward and a lot of fun! You’ll mix your dry ingredients in one bowl, combine the wet ones in another, and then bring it all together with the star ingredient—tart cranberries. Expect fluffy muffins with golden tops that can be ready in just about half an hour!

Gather Your Ingredients

For this delicious recipe, you’ll need the following ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup melted butter (you can use unsalted for more control over the salt)
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk (or substitute with yogurt or milk mixed with a splash of vinegar)
• Zest of 1 orange
• 1 ½ cups fresh cranberries (you can use frozen cranberries, just don’t thaw them)
• Optional topping: ¼ cup sugar + ¼ teaspoon cinnamon

Step-by-Step Directions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the melted butter, eggs, vanilla extract, buttermilk, and orange zest until combined.
4. Pour the wet mixture into the dry ingredients. Stir just until combined; it’s okay if a few lumps remain to avoid overmixing.
5. Gently fold in the cranberries.
6. Divide the batter evenly among the muffin cups, filling each about three-quarters full. If desired, sprinkle the optional cinnamon-sugar topping on top.
7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool on a wire rack before serving.
   

Best Way to Serve

These cranberry muffins shine on their own but can be even more delightful when paired with a few extras. Serve them warm with a pat of softened butter or a dollop of cream cheese. For a lovely brunch, consider a fresh fruit salad or a piping hot cup of coffee or tea. Looking to impress? Serve them alongside a festive cheese platter for a fun twist.

Storage Tips

To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to prolong their life, they freeze beautifully! Wrap them in plastic wrap or place them in a zip-top freezer bag for up to three months. When ready to enjoy, simply thaw them overnight in the fridge and warm them in the oven.

Expert Advice

A few tips can elevate your muffin game! Firstly, check the freshness of your baking powder—stale baking powder can cause your muffins to not rise properly. Secondly, if you’re short on buttermilk, you can easily make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes. Lastly, when folding in the cranberries, be gentle to maintain the fluffy texture of the muffins.

Creative Twists

Feel free to make this recipe your own by experimenting with various ingredients. Add in chopped nuts, like walnuts or pecans, for a delightful crunch. You can even swap cranberries for blueberries or raspberries during the summer months when they are in season. For a spice twist, try adding a pinch of nutmeg or cardamom.

Your Questions Answered

• How long does it take to make these muffins?
  From prep to baking, you’ll spend about 30-35 minutes making these delicious muffins.

• Can I use frozen cranberries?
  Yes! Frozen cranberries work well in this recipe; just be sure not to thaw them before adding to the batter.

• What happens if my muffins don’t rise?
  Ensure your baking powder is fresh. Also, avoid overmixing the batter, as this can result in denser muffins.

Dive into your baking adventure with Ina Garten’s cranberry muffins, and experience the wonderful combination of flavor, ease, and warmth they bring to your table!

Ina Garten’s Cranberry Muffins

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• Total Time: 35 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Delightful cranberry muffins with a balance of sweet and tangy flavors, perfect for breakfast or tea.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup melted butter (unsalted recommended)
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk (or yogurt/milk with vinegar)
• Zest of 1 orange
• 1 ½ cups fresh cranberries (can use frozen)
• Optional topping: ¼ cup sugar + ¼ teaspoon cinnamon

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Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together melted butter, eggs, vanilla extract, buttermilk, and orange zest until combined.
4. Pour the wet mixture into the dry ingredients. Stir just until combined; it’s okay if a few lumps remain.
5. Gently fold in the cranberries.
6. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle optional cinnamon-sugar topping if desired.
7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool on a wire rack before serving.

Notes

Serve warm with butter or cream cheese. Store in an airtight container for up to three days, or freeze for up to three months.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 250
• Sugar: 12g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg

Keywords: cranberry muffins, breakfast, baking, dessert