Do you want a Thanksgiving or Christmas dessert that everyone will be talking about? Everybody loves Cranberry Muffins, but everyone really, really loves Boozy Cranberry Muffins!!
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First Make Amazing Cranberry Liqueur
Okay, people. Did you make the Cranberry Liqueur that I told you about? If you didn’t, stop reading right now. Go to the store (or your freezer if, like me, you have your own private stash of them) and get some cranberries. Get it all set up steeping and then come right back here to see what is in store for you.
Now, why did I tell you to do that?? Because it is amazing. It is so good! The liqueur itself is fabulous and I have huge plans for Cosmopolitans by the fire.
I took one cup of the boozy cranberries and stirred them into a basic muffin recipe from How to Cook Everything from Mark Bittman.
Stored the rest in the freezer for future use (biscotti, cakes, the possibilities are endless). I had about a half of a cup left. Those I put the fridge, and I’ve been adding them, one boozy spoonful at a time into cups of hot apple cider. Seriously, has so little work ever produced such fantastic results before!!??
Boozy Cranberry Muffins
These were so good! Definitely will become your favorite cranberry muffins! Since you are using the cranberries from the Cranberry Liqueur, you are just being frugal, right?!
Some more boozy cranberry recipes for you to try:
Be sure and buy plenty of cranberries, because you definitely want to make these Brandied Cranberries.
You can use brandied cranberry juice, cranberry liqueur, or regular cranberry juice for these Cranberry Manhattans!
A classic negroni takes on a festive flair with this Cranberry Negroni!
Boozy Cranberry Muffins
- 3 tablespoons butter melted, or other neutral oil
- 2 cups all purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 egg
- 1 cup milk
- 1 cup cranberries diced (boozy if you have them!)
- Preheat oven to 400. Grease a standard 12 cup muffin tin or use liners.
- Mix dry ingredients together in a bowl.
- Beat together egg, milk, butter or oil.
- Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a spatula or large spoon, combine the ingredients swiftly. Stirring and folding rather than beating. Fold in the cranberries. Stop stirring as soon as the dry ingredients are moistened.
- The batter should be lumpy and thick, not smooth.
- Spoon the batter into the muffin tins filling them about two-thirds full.
- Bake 20-30 minutes or until they are nicely browned and a toothpick inserted in the center comes out clean.
- Remove from the oven and let rest for 5 minutes before removing them from the tin. Best served warm.