looking for something?

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. 
 Want more?
Learn how to make Eton Mess >>
Try your hand at a frozen aperol spritz >>

No comments:

Post a Comment