Banana Muffins with Cranberries
12 servings
30 minutes
Banana cranberry muffins are a true embodiment of home comfort and warmth. Their history traces back to European cuisine, where soft, airy cakes became a favorite treat for family tea times. Ripe bananas give the batter natural sweetness and rich aroma, while cranberries add a tangy zest, creating a perfect balance of flavors. During baking, the berries leave picturesque marks on the muffin surface, turning them into a culinary masterpiece. These muffins are perfect for both morning breakfast and cozy evenings with a cup of fragrant tea. They are light, tender, and juicy with a pleasant caramel crust, especially if topped with brown sugar or powdered sugar.
1
Beat the soft butter with a mixer or by hand, add sugar, and beat again. Be careful! If using a mixer, take a deep bowl to avoid extra cleanup.
- Butter: 150 g
- Sugar: 175 g
2
Add one egg at a time. You can relax now, as the mixture is no longer trying to spill over the edges of the bowl while whisking.
- Chicken egg: 2 pieces
3
Blend the bananas into a puree separately using a blender or a fork. If the bananas are green and not easily mashing, add a couple of tablespoons of milk or cream. Combine the bananas with butter, sugar, and eggs.
- Bananas: 3 pieces
- Wheat flour: 300 g
4
Mix the flour with a pinch of salt and baking powder, add to the banana-butter mixture, and knead with a spatula — it will result in a moderately thick mass that easily slides off the spatula.
- Wheat flour: 300 g
- Salt: pinch
- Baking powder (raising agent): 1 teaspoon
5
Add the berries, gently mix, lifting the layers of the batter from the bottom. The more whole berries remain, the better.
- Cranberry: 1 glass
6
Divide into molds (about 15 pieces), bake at 180 degrees for 20 minutes. If the oven allows, choose the 'hot air' mode so that the silicone molds are evenly browned on the top, bottom, and sides.
7
The volcanic cracks with red berry juice on the muffin's surface look very picturesque. But you can also sprinkle brown sugar (raw) or powdered sugar (after baking) on top.
- Icing sugar: 3 tablespoons
