These cranberry harvest muffins are a great alternative if you don’t like or are tired of pumpkin spice. Cranberries and hazelnuts, along with cinnamon and nutmeg definitely give them the taste of fall!
You’ll need: all purpose flour, baking powder, baking soda, salt, cinnamon, ginger, milk, eggs, coarsely chopped cranberries (or craisins) and hazelnuts, sugar, and brown sugar and melted butter. See full, printable recipe below.
Preheat oven to 375. Melt two sticks of butter and set aside to cool. Sift together flour, baking powder, salt, cinnamon and ginger in a large bowl. Instead of sifting, I just put it all into the bowl and then whisk it together. Make a well in the center of this mixture and add the milk, eggs and melted butter. Stir quickly just to combine.
Add the cranberries, hazelnuts, and both sugars. If you can’t find cranberries in your store yet, craisins will totally work. Stir just to evenly distribute throughout the batter.
The batter should look like this. It will be pretty thick.
Bake at 375 for 20-25 minutes in lightly greased muffin pan.
Cozy up with one of these and a cup of coffee or tea and enjoy fall!
Cranberry Harvest Muffins
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Loading...Ingredients
- 3 cups all purpose flour
- 1 T baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1 T cinnamon
- 2 t ginger
- 1 1/2 c milk
- 2 eggs, beaten
- 2 sticks butter, melted and cooled
- 1 1/2 c coarsely chopped cranberries or Craisins
- 3/4 c chopped hazelnuts
- 3/4 c brown sugar
- 3/4 c sugar
Instructions
Sift together flour, baking powder, baking soda, salt, cinnamon and ginger in large bowl.
Make a well in the center of the dry mixture and add milk, eggs, and melted butter.
Stir just until incorporated.
Stir in cranberries, hazelnuts, and both sugars just to evenly distribute them throughout the batter.
Bake at 375 for 20-25 minutes in lightly greased muffin pans.
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