Cranberry Muffins Recipe
Recipe: https://recipestripper.com/recipes/f0e78f0b-4704-46fc-b06b-b6000c42712a
Original source: https://pastrieslikeapro.com/cranberry-muffins-recipe/
Recipe image: https://pastrieslikeapro.com/wp-content/uploads/2024/11/bottom-shot.jpg

These Cranberry Muffins are a quickly made treat for anytime of the day.  Tart and vibrantly red cranberris give a boost of flavor to this tender muffin.
Yield: 16
Prep time: PT30M
Cook time: PT25M
Total time: PT55M

Ingredients
- 3 tablespoons granulated sugar (40 grams)
- 1 teaspoon nutmeg
- 12 ounces cranberries, fresh or frozen
- 1 cup granulated sugar (200 grams)
- 1/2 cup unsalted butter, softened (114 grams)
- 2 large eggs
- 2 cups all-purpose flour (280 grams)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 tablespoon vanilla paste or extract

Instructions
1. [Topping] The cranberries should be picked over to remove any less than good ones.  It is easiest to do this on a rimmed baking sheet so they don't roll away.  Freeze the until hard.
2. [Cranberry  Muffins] Preheat the oven to 375°F.  Line cupcake wells with paper liners.  Set aside.
3. [Cranberry  Muffins] Cream the sugar and butter together until light, scraping down as necessary.
4. [Cranberry  Muffins] Add the vanilla paste or extract, blending well.
5. [Cranberry  Muffins] Add the eggs, beating until combined.  The mixture may curdle but this will be taken care of in the next step.
6. [Cranberry  Muffins] In the meantime, whisk together the flour, baking powder and salt. Add the flour and milk alternately, starting and ending with the flour.  Three flour and two milk additions are fine.
7. [Cranberry  Muffins] Place the frozen cranberries in the bowl of a processor.  Pulse to chop them coarsely.  Add them to the batter and mix just until combined.  The batter will be very firm and cold at this point.
8. [Cranberry  Muffins] Fill the paper cups almost to the top, pressing the batter down to make sure they are filled well.  Sprinkle heavily with the nutmeg sugar.
9. [Cranberry  Muffins] Bake the regular size muffins for about 15 to 18 to minutes or until a tester comes out clean.  Bake the Jumbo muffins for 24 to 26 minutes or until a tester comes out clean.
10. [Cranberry  Muffins] Cool about 5 minutes in the pans, then turn them out to finish cooking on a rack.
11. [Cranberry  Muffins] Yield:  15 to 16 regular size muffins or 9 to 10 Jumbo muffins.
12. [Cranberry  Muffins] Store at room temperature for up to 3 days or freeze for longer storage.  Thaw at room temperature.