When something I’ve baked invokes “No. More. Wire. HANGERS!”” a la Mommie Dearest, I know it’s time to put down the wooden spoon and back away from the oven.
With this last batch of muffins, I think I might just be all muffined-out. I’m not sure I can eat another one. If it’s true, that you are what you eat, then I’m an “everything muffin.” Blueberry, pistachio, cranberry-walnut, raspberry, lemon poppy seed… no more muffins. Please. Just not now.
If any flavor could send muffins out of my kitchen with a bang, it’s cranberry-walnut muffins. I was super excited to see fresh cranberries back in the market. I’m a cranberry hoarder. I’ll buy several bags and keep them in the freezer to have all year.
was a lazy hoarder planned poorly last year – there have been no cranberry muffins in this house since April. That won’t happen next year. Armed with a new freezer in the garage, I’m planning to have cranberries around until they reappear next October. Who knows. Maybe I’ll want to bake more muffins by then.
Fresh cranberries and yogurt yield a moist, tangy breakfast treat.
- 3/4 cup walnuts, chopped
- 3 cups + 1 Tbsp all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 10 Tbsp unsalted butter, cubed and softened
- 1 cup sugar
- 2 large eggs
- 1/2 tsp lemon zest
- 1/4 tsp almond extract
- 1 1/2 cup plain full-fat yogurt
- 16 oz cranberries, divided (if frozen, thawed)
- Adjust oven rack to lower middle position and heat oven to 375 degrees. Spread walnuts on a baking sheet and bake for 5 minutes, until golden and fragrant. Let cool.
- Mix 3 cups flour, baking powder, baking soda, salt in medium bowl; set aside.
- Cream butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add lemon zest and almond extract. Beat in one-half of dry ingredients. Beat in one-third of yogurt cream. Beat in remaining dry ingredients in two batches, alternating with the yogurt, until incorporated. Toss 12 oz cranberries in remaining 1 Tbsp flour, reserving 4 oz. Fold walnuts and cranberries in to the batter.
- Spray a muffin tin with non-stick spray or line with paper liners. Divide the batter evenly among cups. Place 2-3 cranberries on each muffin top, lightly pressing in to the batter. Bake until muffins are golden brown, 25 to 30 minutes, until a skewer comes out with moist crumbs. Set on wire rack to cool slightly, about 5 minutes.
Yields: 18 muffins
Estimated time: 45 minutes