Tuesday, March 3, 2020

Cranberry Walnut Muffin Recipe

I grew up eating at Perkins with my grandparents. We would do breakfast or grab their sugar lemon cookies from the bakery at night. And then as I grew up I came to love their muffins, their massive, delicious muffins. They make a ton of different flavors and one of them (used to be) cranberry nut. It has since been subbed out for cranberry orange (which is good too) but I miss the walnut studded muffins of my childhood. And recently I've been craving them. I'm not sure if it's because I associate cranberries with summer and I'm dying for some hot weather or if my body just needs cranberries, but I decided to try my hand at recreating those childhood delights. Below is my recipe, they aren't exactly right, but good lord are they good — the sour of the berries goes well with the crunch of the nuts and the inherent sweetness of the muffins themselves. Let me know if you make them — xoxo darling, Hayden.
Cranberry Walnut Muffin Recipe
Yields about 18 muffins
You'll Need:
-2 cups flour
-1 cup sugar
-3 teaspoons baking powder
-1/2 teaspoon salt
-3/4 cup whole milk
-1/3 cup butter, melted
-2 large eggs
-1 1/2 cups frozen cranberries (fresh is better, if you can find them)
-1 cup chopped walnuts
-cupcake baking trays
-mixing bowl
-hand mixer
-spatula
Instructions:
1. Preheat your oven to 375 degrees.
2. Line your baking trays with paper liners (I use these). 
3. Combine all ingredients in a big mixing bowl.
4. Mix until incorporated then run the mixer at high speed to break up the cranberries a bit. 
5. Use a ice cream scoop to scoop mixture into baking trays.
6. Bake at 375 for about 20 minutes, checking every 8-10 until the tops are golden brown.
7. Let cool, or don't. They go well with vanilla bean ice cream, or just by themselves. 

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