Cranberry Harvest Muffins

Apryl Niksch — Sat, 28 Nov 2020 23:39:51 +0000

Ingredients to make Cranberry Muffins
Dry Ingredients
Equipment
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These Cranberry Harvest Muffins are hearty with fresh, tart cranberries and a punch of warm spices, perfect for a holiday brunch or coffee break. Fresh cranberries can only be found in the store during the limited fall months, but they are easy to stock up and store for later. I make these every year for Thanksgiving morning as they are perfect to start the morning off with the Macy’s Thanksgiving Day Parade and a cup of coffee.

Ingredients to make Cranberry Muffins

Wet Ingredients

Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
canola oil: Canola oil is perfect for baking as it has a neutral and light flavor. You can swap oil for butter and vice versa as oil provides moisture, and butter provides flavor.
Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses, while dark brown sugar has 6.5% giving a more robust flavor profile.
Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
Cranberries are a tart, slightly bitter fruit that grow on low vines in bogs. When harvested in the fall by flooding the bogs, the berries float to the top of the water. Use whole, fresh or frozen cranberries in the pie.
Oranges are a citrus fruit that add a bright, zesty flavor to savory and sweet foods. Using both the zest and the juice enhances the flavor and helps balance the sweetness of the apples and tartness of the cranberries.
Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.

Use fresh cranberries if you have them on hand, however, frozen cranberries will work as well but do not let them defrost or they will become mushy. To chop the fresh berries, I use a pampered chef hand food chopper. For frozen berries I use a mini food processor as they tend to be harder to chop.

Dry Ingredients

All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
Pink salt is a type of rock salt that contains trace minerals, adding nutrients to baked goods.
Pecans are a tree nut that grown on pecan trees in the United States and Mexico. They add texture and sweet nuttiness flavor to baked goods.
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Equipment

muffin pan:

Aluminum muffin pans are best since they conduct even heat. I prefer to use vintage muffin pans or modern Nordic Ware. You can choose to spray the pan or use natural muffin liners. I always lightly spray the muffin pan before I put the muffin liners in, to prevent the muffins from sticking in case they spill over the liners.