Cranberry Banana Muffins
User Reviews
5
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Prep Time
15 mins
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Cook Time
18 mins
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Additional Time
5 mins
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Total Time
38 mins
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Servings
1 dozen
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Course
Breakfast
Cranberry Banana Muffins
Description
The Cranberry Banana Muffins recipe begins with a dry mix of flour, baking powder, nutmeg, and salt, ensuring a balanced leavening and spiced backdrop. The wet ingredients include melted unsalted butter, two types of sugar, eggs, vanilla, sour cream, and mashed ripe banana, which altogether create a rich, moist batter. Folding in fresh chopped cranberries and semi-sweet chocolate chips adds bursts of tartness and sweetness in each bite. The muffins are baked at a relatively high temperature to achieve a nicely risen, golden top while remaining moist inside. Cooling briefly in the pan before transferring to a rack prevents the muffins from breaking apart.
This recipe yields a dozen muffins with a pleasantly indulgent texture and complementary flavors from the fruit and chocolate. They work well warmed or at room temperature and can be stored for a day or two in a covered container without drying out.
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg freshly grated
- 8 tablespoons butter unsalted, 4 ounces, melted
- 2/3 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 egg large, at room temperature
- 2 teaspoons vanilla extract pure
- 1 cup sour cream full-fat
- 2/3 cup banana mashed ripe
- 1 cup Cranberry fresh, roughly chopped
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.
- In a large bowl, sift together the flour, baking powder, nutmeg, and salt; set aside.
- In a separate large bowl, whisk together the butter, both sugars, eggs, vanilla extract, sour cream, and mashed bananas, mixing until ingredients are fully incorporated.
- Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spat
- Fold in the cranberries and chocolate chips, mixing just until combined.
- Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.
- Bake for 16 to 18 minutes, or until the tops are puffed up and lightly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins at least 5 minutes in the pan before transferring to a cooling rack.
- Enjoy muffins warm, or store in a covered container for up to 2 days.
User Reviews
Overall Rating
5
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