Ina Garten Cranberry Muffins Recipe
Do you love sweet, soft muffins with a fruity taste? Then you will love this Ina Garten Cranberry Muffins Recipe.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh or frozen cranberries cut in half
- ¾ cup milk
- 2 large eggs
- ½ cup melted butter unsalted
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest optional
Instructions
Preheat the Oven
- Set oven to 375°F (190°C). Line muffin tin with paper liners.
Mix Dry Ingredients
- In a bowl, add flour, sugar, baking powder, baking soda and salt. Mix well.
Add Cranberries
- Put the cranberries in the dry mix. Toss them lightly so they get coated.
Mix Wet Ingredients
- In another bowl, whisk eggs, milk, melted butter and vanilla together.
Combine Both Mixes
- Pour the wet mix into the dry mix. Stir gently with a spatula.
Add Orange Zest
- Add orange zest if you like. It gives a fresh and fruity taste.
Fill the Muffin Cups
- Spoon the batter into muffin cups. Fill them about three-fourths full.
Bake the Muffins
- Put them in the oven. Bake for 20–25 minutes until golden brown.
Check if Done
- Insert a toothpick in the center. If it comes out clean, they’re ready.
Cool the Muffins
- Let muffins cool in the tin for 5 minutes, then move to a rack.
Serve and Enjoy
- Serve warm with butter or eat plain with coffee or tea.
Notes
- Use fresh cranberries for a juicy flavor.
- Don’t overmix the batter; it makes muffins heavy.
- Add orange zest for a bright, fresh taste.
- Use milk and eggs at room temperature.
- Let muffins cool a bit before removing them.