Cranberry Muffins
6 servings
30 minutes
Cranberry muffins are a delicate and airy treat that perfectly combines the sweetness of the batter with the tartness of the berries. Originating from American cuisine, muffins have gained worldwide popularity due to their ease of preparation and versatility. Cranberries, rich in vitamins and antioxidants, not only give the muffins a rich flavor but also make them a healthy dessert. The buttery batter mixed with milk is filled with vibrant berries, while balsamic cream adds a subtle depth of flavor. These muffins are perfect for morning coffee, cozy family tea times, or small festive treats. Their aroma filling the kitchen during baking creates an atmosphere of warmth and comfort.
1
Whisk together flour, salt, and baking powder. Using a mixer on high speed, beat the softened butter with sugar. Then add the eggs one at a time, followed by the balsamic cream.
- Wheat flour: 290 g
- Salt: pinch
- Baking powder (raising agent): 2 teaspoons
- Butter: 110 g
- Sugar: 250 g
- Chicken egg: 2 pieces
- Balsamic glaze (crema): 2 teaspoons
2
Switch the mixer to the slowest setting, add the flour mixture to the butter and sugar, mix, and gradually pour in the milk. Stir until the dough is more or less homogeneous, then fold in the cranberries with a spoon or spatula.
- Wheat flour: 290 g
- Sugar: 250 g
- Milk: 120 ml
- Cranberry: 200 g
3
Place the dough in molds and put it in the oven preheated to 190 degrees for twenty minutes.
