Cranberry Buttermilk Muffins
It’s cranberry season, and you can’t beat buttermilk for adding that little extra something to any muffin recipe. This recipe for Cranberry Buttermilk Muffins is a variation on the recipe for Blueberry Buttermilk Muffins in Tom Douglas’ The Dahlia Bakery Cookbook: Sweetness in Seattle.
1 3/4 C flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 C vanilla yogurt (room temperature)
1/4 C buttermilk (room temperature)
1 tsp vanilla
1/2 tsp kosher salt
1/2 C butter softened
2 large eggs (room temperature)
1 C dried cranberries soaked in hot water to plump them up (drain before using)
Cinnamon sugar (just mix 1 tsp to 1 Tbsp)
- Preheat oven to 375F.
- Mix flour, baking powder and baking soda together. Set aside 1/4 c for tossing with the drained cranberries before you add them to the batter. Set aside the dry ingredients.
- In a separate bowl, mix the yogurt, buttermilk, vanilla and salt. Set aside.
- Cream butter and sugar together (I used my Kitchen Aid with the paddle attachment) until light and fluffy, scrapping down the bowl at least once.
- Add eggs, one at a time mixing until they are combined between additions.
- Alternate adding the dry ingredients and wet ingredients in 3 additions, mixing each until just incorporated. Don’t over mix.
- Toss the cranberries with the reserved flour and add them to the batter, folding them in until just incorporated.
- Line a 12 muffin tin with baking cups and divide the batter among the cups.
- Sprinkle with cinnamon sugar.
- Bake until golden and domed (23-25 minutes, rotate the pan half way through). Check for doneness with a wooden skewer (should come out clean i.e., no wet batter sticking to the skewer).
Remove from oven and let cool on a wire rack before removing from pan.
Makes 12 muffins.