Vanilla muffins with cranberries in milk
6 servings
45 minutes
Vanilla muffins with cranberry made from milk are a refined treat of French cuisine, combining the tenderness and lightness of the dough with the refreshing tartness of cranberries. Their history goes back centuries when French pastry chefs aimed to create an exquisite delicacy for tea or coffee. The buttery dough infused with vanilla aroma offers softness and airiness, while the berries add an elegant contrasting flavor. Serving them warm or slightly chilled allows you to enjoy their melting effect. Perfect for cozy breakfasts, festive gatherings, or simply moments of indulgence. Enhance them with a light dusting of powdered sugar or cream for even greater sophistication.
1
Preheat the oven to 200 degrees.
2
Beat the soft butter at room temperature well with sugar and vanillin. It should result in a fluffy, homogeneous mass.
- Butter: 80 g
- Sugar: 150 g
- Vanillin: 1 teaspoon
3
Add milk and eggs to the mixture. Stir well.
- Milk: 3 tablespoons
- Chicken egg: 2 pieces
4
Add flour and baking powder. Knead the dough.
- Wheat flour: 150 g
5
Mix berries into the dough.
- Cranberry: 150 g
6
For cooking, use non-stick muffin pans, placing paper or silicone liners in each section. Fill these forms with batter, leaving some space, about 2/3 full (the batter will rise).
7
Bake for 20 minutes (depends on the oven's characteristics).
8
Place the muffins on a prepared surface (e.g., a rack) to cool. Dust with powdered sugar.
- Icing sugar: to taste
