cranberry jumbo muffins
These muffins are moist and you can taste all spices and the tanginess from cranberries. Breakfast, brunch or dessert.... it’s your choice!
yield
6 jumbo muffins
prep time
30 Min
cook time
35 Min
method
Bake
Ingredients For cranberry jumbo muffins
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2 lgeggs
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1 3/4 csugar
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1 ccanned pumpkin pure
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1/2 cunsalted butter, melted and cooled
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2 cfresh/frozen cranberry, chopped or quartered
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1 Tbspall purpose flour
- DRY INGREDIENTS:
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2 1/4 call purpose flour
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1 tspbaking soda
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1 tspbaking powder
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1/2 tspsalt
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1/2 tspground cinnamon
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1/4 tspground ginger
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1/8 tspground nutmeg
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1/8 tspground cloves
How To Make cranberry jumbo muffins
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1Preheat the oven to 400°F. Line jumbo muffin pan with muffin liners or spray muffin pan with oil cooking spray if not using muffin liners.
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2In a medium bowl, combine dry ingredients. In a separate bowl, coat cranberries with 1 tablespoon flour. Set aside.
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3In another bowl, beat eggs and sugar with electric mixer in high speed until creamy. Add pumpkin pure and melted butter, mix well.
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4Lower the mixer speed, add the dry ingredients until well combined. Fold the cranberries into the batter and stir with spatula.
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5Fill muffin liners 3/4 full, transfer muffin pan into the oven and bake for 30 to 35 minutes.
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6Let the muffins cool completely by placing the muffin pan to a cooling rack.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Cranberry Jumbo Muffins:
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