Vanilla and Cranberries Muffins
Fluffy vanilla and cranberry muffins: the baking-powder chemistry and the trick that keeps the berries from sinking to the bottom.
37 min
Easy
Internacional
12 servings
The story behind
Why do some muffins crown high while others bake flat? The answer lives in baking-powder chemistry and oven heat. These vanilla and cranberry muffins follow the classic muffin method: dry and wet ingredients are mixed separately, then folded together with as few strokes as possible. The less you work the batter, the less gluten forms and the more tender the crumb. Baking powder starts releasing gas the moment it meets liquid, so you want the batter in a hot oven quickly to capture that lift before it fades. Vanilla rounds out the sweetness while cranberries add a tart counterpoint that cuts the richness; if they are dried, toss them in a little flour so they don't sink to the bottom. The muffin as we know it is a child of American home baking, where it became shorthand for a quick breakfast and a morning table. From the oven drifts a sweet scent of warm vanilla. Store them covered, and a few seconds of gentle heat the next day brings the texture back.
Instructions
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1Preheat the oven to 200°C (400°F) and place the liners in the muffin tin.
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2In a large bowl, combine the flour, sugar, baking powder, and salt.
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3In another container, beat the egg with the milk, oil, and vanilla until well combined.
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4Pour the liquid ingredients over the dry ones and mix gently with a spatula only until no dry flour remains.
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5Fold in the cranberries so they are distributed throughout the batter.
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6Fill the liners almost to the top and bake for 20-22 minutes until golden and fluffy.
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7Let cool and arrange them in a basket with a cloth towel for a classic presentation.
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