Monday Muffins: Cranberry Vanilla Muffins
Friday I shared my recipe for Cranberry Orange Scones and today I share a different recipe for Cranberry Vanilla Muffins! What better way to celebrate Valentine’s Day than with a delicious muffin? In this recipe half a vanilla bean is ground right into the sugar to dominate the flavor of the muffin. Use those frozen cranberries in the freezer or try dried cranberries to whip up a batch of these delicious Cranberry Vanilla Muffins.
Cranberry Vanilla Muffins
½ vanilla bean, cut into small pieces
1 cup sugar
½ cup butter
2 large eggs,
2 cups of flour
2 tsp baking powder
¼ tsp salt
½ cup milk
2 ½ cups fresh cranberries coarsely chopped
2 Tbsp sugar
½ tsp nutmeg
Preheat oven to 375. Line 12-14 muffin cups with paper linters.
Prepare the batter. Place the vanilla bean and sugar in a blender or food processor and process until the vanilla bean is ground into tiny flecks.
Using an electric mixer, cream the vanilla sugar with the butter in a small mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition.
Mix together the flour, baking powder and salt. Add the dry ingredients to the creamed mixture alternately with the milk, mixing until smooth and fluffy. Fold in the cranberries.
Divide the batter between the muffin cups, filling each one almost full. Mix together the sugar and the nutmeg for the topping and sprinkle generously over the muffins. Bake until puffed, light golden brown and a toothpick inserted in the center of each muffin comes out clean, about 25 minutes. Serve the muffins warm or at room temperature. Makes about 12-14 muffins.