A friend of mine from Massachusetts visited and gifted me with her newly-baked cranberry muffins — it was so delicious! She says that in New England they enjoy cranberries almost all year round. I found this article by National Geographic and you can see a photo of workers preparing the cranberries in the bog. The colors are so vibrant that you’d want to pluck them out of the water and pop them in your mouth. It’s also an Instagram-worthy pic, if you ask me.
She was nice enough to share with me her recipe for New England’s famous cranberry muffins so I baked my own batch. This gives me another idea for gifts. Now, I’m gonna bake these muffins, too, instead of just cookies. What I love about making these muffins is that they are so easy! You can also substitute the cranberries with blueberries. You can also use canned cranberries if you don’t have fresh ones, but of course, fresh berries are juicier.
Come to think of it, this gave me another idea for a weekend bonding activity with my niece. I feel bad because my niece has been calling me asking when we will have our baking session again. I think that she will enjoy making these cranberry muffins over the weekend. She can even give them as gifts to her friends. Now, that’s a great idea, don’t you think?
Anyway, I hope you will love making these delicious cranberry muffins as well as eating them. Don’t forget to share this easy muffin recipe with your friends, too!
If you’re looking for other nutritious and yummy muffin recipes, try these Healthy Zucchini Muffins.
Quick and Easy New England Cranberry Muffins
- cooling rack
- muffin pan
- 1 cup fresh cranberries quartered
- 8 tbsp sugar divided
- 1 3/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 large egg at room temperature
- 3/4 cup whole milk
- 1/3 cup vegetable oil
- 1 tsp grated lemon zest optional
- cinnamon sugar for sprinkling
- Sprinkle the cranberries with 2 tbsp sugar and set aside.
- Sift the flour and remaining sugar along with the baking powder and salt into a bowl.
- In a separate bowl, beat the egg. Mix it with the milk and oil.
- Make a well in the center of the flour mixture. Pour in the liquid ingredients and mix until all ingredients are moistened. Add the berries and lemon zest.
- Grease the muffin pans and sprinkle with cinnamon sugar. Pour the muffin mixture into the pans, at least 3/4 full.
- Bake at 400°F for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool for about 5 minutes before removing from pan. Cool them further in cooling racks and serve.