[W]ell… I mean… once you have half a bag of fresh cranberries sitting in your refrigerator, you really can’t ignore them. ย Technically, you can ignore them until they soften and just about turn themselves into something between wine and jam… but that takes months and is not listed among ideas that are good.
These particular fresh cranberries were left over from the Apple Cranberry Crumble Pie: ย a good idea that I will continue to support.
It’s the weekend which means it’s time for warm things straight from the oven, preferably covered in mapleย syrup.
This recipe is inspired by a recipe in my latest cookbook. ย I smash together a pancake and a muffin using browned butter, buttermilk, and a maple glaze.
Tart cranberries in every bite, and a dash of almond extract because it’s cheeky.
Flour, sugar, baking powder, and salt are combined in a good-size bowl.
Eggs, milk, vanilla, and almond are whisked together to bring together the wet ingredients. ย Butter is melted until browned and fragrant and added to the wet ingredients.
Simple, right?
Wet ingredients into the dry ingredients and a good stir. ย The batter will be relatively thick. ย Not to worry.
Halfway through stirring I toss in the whole and sliced fresh cranberries.
Blueberries would also be fantastic!
Scooped generously into well-greased muffin tins.
This recipe makes 9 tall or 12 small muffins. ย Does that make sense?
Fresh from the oven!
I used a toothpick to prick the warm muffins, creating small holes to absorb the lemon and maple reduction.
Warm maple reduction onto warm cranberry muffins. ย They’re tender and just right! ย I suggest enjoying these muffins the day they’re made… most probably standing at the kitchen counter and licking your sticky fingers clean.
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Brown Butter Cranberry Almond Pancake Muffins
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
- Yield: makes 9 to 12 muffins depending on how full you fill your cups 1x
Ingredients
For the Muffins:
- 1/3 cup whole milk
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 8 tablespoons unsalted butter, melted until browned and slightly cooled
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- heaping 1 cup whole and sliced fresh cranberries
For the Glaze
- 3/4 cup pure maple syrup
- 1 tablespoon fresh lemon juice
Instructions
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease or line a muffin tin and set aside.
- For the muffins, in a bowl, whisk together milk, egg, yolk, and extracts. Whisk in the slightly cooled butter until well combined. Set aside.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- Add the wet ingredients all at once to the dry ingredients and stir to combine. Just before the batter comes together, stir in the cranberries. Try not to over mix the batter or the muffins could be tough.
- Bake for 15 to 18 minutes, until golden brown and cooked through.
- While the muffins bake, cook the syrup. In a small saucepan over medium-low heat stir together the maple syrup and lemon. Simmer gently until reduced and thickened slightly, about 10 minutes.
- Remove the muffins from the oven allow to rest for 5 minutes before removing from the pan. While still warm, use a toothpick to poke holes in the muffins.
- Drizzle the warm muffins with warm reduced maple syrup. Serve warm or room temperature. They’re sticky and delicious!
37 Responses
Can I make this into a cake? Pretty please let me know
These look terrific! If I used buttermilk in place of the whole milk, do you think I should add a hit of baking soda to neutralize?
I’m always looking for fun new muffins recipes, and from the way the batter tasted before I put these muffins in the oven, I think this one is a keeper! I substituted blueberries for the cranberries, and this was my first attempt at browning butter – it only took me two tries! Thanks for another great recipe!
Mmm these are yummy! I’m already imagining myself this weekend, prosecco in one hand, muffin in the other. :)
I’ve never made pancake muffins, but that really sounds like an amazing idea!
These look fantastic. I work for a bakery and am stepping into make a few humdred pumpkin pies for tomorrow so back in my own kitchen it’s going to be nice to bake something else for tomorrow that isn’t pumpkin based! Deee-lish.
Whoa! That’s intense! You’re the pumpkin pie Queen Rosie!
I’m all about tasty and easy treats and this looks like it fits the bill. Thanks – will most certainly be making!!
When I read this recipe, I realized I had every ingredient but the almond extract… I made them today and added pecans sprinkled on top with the maple syrup. I didn’t cook the maple syrup, (accidentally didn’t read that step) just sprinkled pecans and maple syrup on the batter before baking. They are delicious! This was my first time browning butter. For some reason I’ve been intimidated by it, and as someone already posted – turns out it’s pretty easy to do! and tastes amazing.
Too funny that Kristine wrote ‘you had me at cranberry’ because I had been thinking of commenting the same thing! Oh Yeah – these are darn-near-perfect !! ; o )
these are lovely. I love pancake muffins!
these muffins are incredible. seriously, make them asap.