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Boozy Cranberry Muffins
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Boozy Cranberry Muffins

These grown up muffins will become a Thanksgiving or Christmas favorite! 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 156kcal

Ingredients

  • 3 tablespoons butter melted, or other neutral oil
  • 2 cups all purpose flour
  • ½ cup sugar
  • ½ teaspoon salt
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 egg
  • 1 cup milk
  • 1 cup cranberries diced (boozy if you have them!)

Instructions

  • 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.

Notes

I couldn't find a nutritional value for boozy cranberries, so this is calculated with regular cranberries. 

Nutrition

Calories: 156kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 137mg | Potassium: 162mg | Fiber: 1g | Sugar: 9g | Vitamin A: 145IU | Vitamin C: 1.1mg | Calcium: 74mg | Iron: 1.1mg