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.

I 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.

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Cranberry-Walnut Muffins

Fresh cranberries and yogurt yield a moist, tangy breakfast treat.

Ingredients

• 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)

Instructions

1. 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.
2. Mix 3 cups flour, baking powder, baking soda, salt in medium bowl; set aside.
3. 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.
4. 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.

Notes

Yields: 18 muffins

Adapted from Cook's Illustrated

Estimated time: 45 minutes