When fresh cranberries are in season, stock up and be sure to put these fresh cranberry muffins on your list of things to bake.
The hardest part about making muffins with fresh cranberries is getting the cranberries chopped. It like herding cats. The cranberries roll all over the place and half of them end up on the floor. To combat this problem I tried a couple of things. First I put the cranberries in a bowl and used my very stiff pastry blender to try to chop them up. This started out as a good idea because the cranberries were confined to the bowl with no risk of them doing their own thing. The problem was with the pastry cutter itself, The cranberries got stuck in between the blades and I had to scrape them out with a knife.
The second idea was to just but the cranberries in a bag and smash them with a rolling-pin. This is how I will "cut" my cranberries from now on. If you haven't worked with fresh cranberries before, they are tart. I mean sour face, don't even think about eating them raw tart. What you want to do is smash them or cut them to expose the inner flesh of the cranberry to the sugar. If you just sprinkle the sugar on the berries without cutting first, they will still be tart because the sugar has no way of penetrating the outer skin.
Keep this in mind before using fresh cranberries in any recipe.
Fresh Cranberry Muffins Recipe Ingredients:
1 cup fresh cranberries, chopped
3 Tbsp Sugar
1 Tbsp orange zest
1/4 cup butter
2 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 cup milk
Directions for Cranberry Muffins:
In a medium bowl, mix cranberries, the 3 Tablespoons of sugar and the orange zest. Make sure you mix it well so that all of the cranberries have come in contact with the sugar.
Add the remaining ingredients the bowl and mix until just combined. Don't over mix it or your muffins will be tough instead of tender.
Scoop the muffin batter into a 12 cup muffin pan, filling each cup about halfway. Bake at 425° for 20-25 minutes. Enjoy!