Cranberry Maple Muffins: A Symphony of Festive Flavors
Albert Wood
Cranberry Maple Muffins
Al Wood
6
10 minutes
20 minutes
Ingredients
Muffins —
- 2 cups self-rising flour
- ¾ cup Maple Sprinkles
- Pinch of pink salt
- 1 cup plain low-fat yogurt
- 1 large egg, lightly beaten
- 1 stick (4 ounces) unsalted butter, melted and cooled
- 1 ½ cups fresh or frozen cranberries
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Topping —
- 2 tablespoons melted butter
- Maple sugar
Directions
Muffins —
- Preheat the oven to 425°F. Lightly grease the cups and top of a 6-cup nonstick muffin pan. I use a deep one.
In your mixing bowl, beat the butter and Maple Sprinkles until creamy. Add your egg and vanilla, then continue to beat until mixed.
- Mix in salt, yogurt, and orange zest.
- Stir in the flour and then cranberries.
- Spoon the batter into the muffin cups. Bake for 20 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.
Topping —
- Brush the tops with the melted butter and sprinkle with Wood's Maple Sugar.
- Let the muffins cool in the pan for 5 minutes, then transfer to a rack set over a baking sheet.