Yield: 6 servings
Bursting with the flavors of tart cranberries and sweet walnuts, these
muffins are delicious for breakfast or later in the day with tea.
1. Preheat oven to 400°F. Lightly butter 12 standard-sized muffin cups.
Or, line the muffin cups with paper liners.
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen cranberries
- 1/2 cup walnut halves, toasted (see Note)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup milk
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
2. In a large bowl, whisk together the flour, baking powder, baking
soda and salt.
3. Put the cranberries, walnuts and sugars in a food processor fitted
with a metal blade. Pulse 8 to 10 times until coarsely ground.
Alternatively, finely chop the cranberries and walnuts and toss them
with the sugars.
4. Combine the butter, milk, egg and vanilla. Pour into the flour
mixture and stir until just combined. Do not overmix.
5. Spoon the batter into the muffin cups, filling each one about
two-thirds full. Bake for 15 to 20 minutes until the muffins are risen,
browned, and a toothpick inserted in the center comes out clean.
6. Set the muffin tins on wire racks and let the muffins cool in the
cups for about 5 minutes. Turn the muffins out onto racks to cool
Note: To toast the walnuts, spread them on a baking sheet and toast them
in a preheated 350°F oven or toaster oven for about 5 minutes until
golden brown and fragrant. Shake the pan once or twice for an even
toasting. Slide the nuts off the baking sheet as soon as they reach the
desired color to halt the cooking and let them cool.