A little sweet, a little tart, and a whole lot of delicious are what you’ll find in these Cinnamon Cranberry Muffins!
Phew! I have survived cookie weekend! Overall, I would say it was a success and everyone was very pleased with their cookie box! Now that the baking is done all I have to do is finish two more gifts and I’ll be ready for Christmas! What’s left on your ‘To-do List’?
Today I am bringing you something a tad healthier, Cinnamon Cranberry Muffins. With a hefty dose of cinnamon, a handful of cranberries, and a touch of sweet icing these muffins will make your taste buds do a happy dance.
I was never a huge cranberry fan. I usually bypassed it at Thanksgiving and grabbed the white grape juice instead of the cranberry at the grocery store, but I feel like they really bring something great to these muffins. Between the sugar in the muffin and the icing on top there’s enough sweetness to tame the bitter down to sour.
To make the Cinnamon Cranberry Muffins, I used basic muffin ingredients and added a teaspoon of cinnamon and cup of cranberries. Granted it was a heaping cup, but a cup no less. The icing on top is simply made with powdered sugar and water. No fuss, no muss.
So easy to make and they only take about 30 minutes start to finish! Perfect for a weekend breakfast.
Cinnamon Cranberry Muffins
- 1/2 Cup Butter softened
- 3/4 Cup Granulated Sugar
- 2 Large Eggs
- 2 Cups All Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Ground Cinnamon
- 1/2 Cup Milk
- 1 Cup Cranberries
- 1/2 Cup Powdered Sugar
- 1-2 Tbs Water
Preheat oven to 350°. Grease muffin pans or line with paper liners.
Whisk together the flour, baking powder, salt, and ground cinnamon in a small bowl. Set aside.
In a stand mixer fitted with the paddle attachment or large mixing bowl cream butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition.
Alternate adding the flour mixture and milk until fully incorporated. Gently fold in the cranberries with a rubber spatula.
Divide batter between 14 muffin cups and bake for about 22 minutes.
In a small bowl whisk together powdered sugar and water until smooth and slightly thick. Drizzle icing over muffins and enjoy!
Don’t forget my favorite little Squeeze Bottles for drizzling the icing on top!
Looking for more great breakfast ideas? Check out Nanny’s Hashbrown Casserole too!