Well… I mean… once you have half a bag of fresh cranberries sitting in your refrigerator, you really can’t ignore them. 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: 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 maple syrup.
This recipe is inspired by a recipe in my latest cookbook. 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. Butter is melted until browned and fragrant and added to the wet ingredients.
Wet ingredients into the dry ingredients and a good stir. The batter will be relatively thick. 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. 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. They’re tender and just right! I suggest enjoying these muffins the day they’re made… most probably standing at the kitchen counter and licking your sticky fingers clean.