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    Home » Muffins

    Published on: November 13, 2014 by Janice; Updated on: December 20, 2021 5 Comments

    Cranberry gingerbread muffins

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    Cranberry gingerbread muffins stashed in a vintage red and gold tin, served with butter

    These cranberry gingerbread muffins are flavoured with fancy molasses, ginger, cinnamon, cloves, and nutmeg for a festive breakfast treat in the winter.

    Gingerbread muffins with poached cranberries

    It doesn't feel like winter if there's no gingerbread. The gingerbread could come in the form of gingerbread granola, gingerbread cookie cut-outs, and even muffins like these. I associate gingerbread with fall–winter more than Christmas. I think it's always best to just answer a craving, rather than try and ignore it until it's proper gingerbread season. Why the sudden urge to listen to my cravings? Let me explain.

    Cranberry gingerbread muffins

    The key to tasty gingerbread is the mix of spices (heavy on the ginger, cinnamon, cloves, and nutmeg) and the fancy molasses (not to be confused with blackstrap molasses, which would be overpowering). If you have a muffin recipe you like, an easy baking substitution would be to replace half the sugar with fancy molasses, by the way.

    Gingerbread cranberry muffins flavoured with gingerbread spices, molasses, and tart cranberries

    Tips for baking with cranberries

    Sweet gingerbread flavours go hand in hand with tart cranberry, and there are two ways of incorporating cranberries in muffins: fresh/frozen cranberries or dried cranberries:

    • fresh or frozen cranberries will inevitably release some fruit juice into the muffins as they bake and the fruit begins to heat up, which can lead to a certain gummy layer of batter around the fruit if the recipe already has a high level of moisture
    • dried cranberries don't add more moisture to recipes, which is a good thing in most cases, but because they absorb moisture, they can lead to a dryer crumb

    If you are baking with fresh or frozen cranberries, be sure to toss them in flour to coat them before adding to the muffin batter. This will help absorb some of the moisture as they bake. And don't defrost frozen cranberries before using them. They will end up very wet and are hard to work with when defrosted.

    If you are baking with dried cranberries, you can plump them in boiling water to rehydrate them before stirring into your batter.

    Gingerbread muffins with cranberries

    For this recipe, I pre-cooked the cranberries by poaching them in a simple syrup, which is actually the first step in making the sugared cranberries you see on this frosted chestnut cake. You can also just go ahead and incorporate the fresh or frozen cranberries directly in the batter if you prefer.

    Gingerbread cranberry muffins flavoured with gingerbread spices, molasses, and tart cranberries
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    5 from 1 vote

    Gingerbread muffins with cranberries

    Prevent your screen from going dark
    These gingerbread muffins are flavoured with molasses, gingerbread spices, and cranberries for a lovely snack or breakfast treat.
    Course Snack
    Cuisine American
    Keyword cranberry gingerbread muffins, Gingerbread cranberry muffins, gingerbread muffins, gingerbread muffins with cranberries
    Prep Time 25 minutes
    Cook Time 25 minutes
    Total Time 50 minutes
    Servings 10 muffins
    Calories 311kcal
    Author Janice

    Equipment

    Muffin pan
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    OXO whisk
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    5 Qt mixer
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    3-¼ oz scoop
    Cake tester

    Ingredients

    • 180 grams (⅓ lb) frozen cranberries 1.5 cups
    • 200 grams (1⅔ cups) bleached all-purpose flour plus 1 tablespoon extra for coating the cranberries
    • 3.75 mL (¾ teaspoon) baking powder
    • 2.5 mL (½ teaspoon) baking soda
    • 2.5 mL (½ teaspoon) Diamond Crystal fine kosher salt
    • 5 mL (1 teaspoon) ground cinnamon
    • 2.5 mL (½ teaspoon) ground cloves
    • 1.25 mL (¼ teaspoon) ground ginger
    • 1.25 mL (¼ teaspoon) ground nutmeg
    • 100 grams (½ cup) unsalted butter
    • 100 grams (½ cup) granulated sugar
    • 100 grams (⅓ cup) molasses
    • 2 large egg(s)
    • 5 mL (1 teaspoon) pure vanilla extract
    • 57 grams (¼ cup) buttermilk (1 % fat)

    Instructions

    • Preheat the oven to 350ºF. Line 10 slots of a muffin pan with paper liners. Set aside.
    • Toss the frozen cranberries in 1 tablespoon of flour. Set aside.
    • In a medium bowl, whisk together the 200 grams flour, baking powder, baking soda, salt, and the spices. Set aside.
    • In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Add the molasses, then the eggs one at a time, beating and scraping down the mixer bowl as needed. Add the vanilla.
    • Dump in a half of the dry ingredients, then the buttermilk, and the rest of the dry ingredients.
    • Fold the flour-coated cranberries into the batter, divide among the paper-lined muffin pans and bake for about 23–25 minutes. Use a cake tester to check that the muffins are properly baked. Let cool.
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    Notes

    I baked these muffins with gingerbread Stirling Creamery butter.
    Tried this recipe?Mention @bakesomethingawesome or tag #bakesomethingawesome!

    Nutrition

    Calories: 311kcal | Carbohydrates: 54g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 192mg | Potassium: 234mg | Fiber: 1g | Sugar: 36g | Vitamin A: 313IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 2mg
    Cranberry gingerbread muffins stashed in a vintage red and gold tin, served with butter

    I do my best to bake with the finest ingredients. Stirling Creamery, a Canadian company, has provided the butter for this post.

    More Muffin recipes

    • Pizza muffins
    • Pumpkin muffins
    • Carrot muffins
    • Banana muffins with oats (gluten-free)
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    Comments

    1. Sondi says

      November 14, 2014 at 6:24 pm

      I must admit, I had a chuckle over your cravings incident because I've totally been there, sista. Sorry to hear you've been having a crappy week! Sending a big hug your way.

      Reply
    2. Mardi (eat. live. travel. write.) says

      November 16, 2014 at 6:41 am

      Life is too busy most of the time but I think time spent in the kitchen (especially making these) can be definitely stress-relieving. I also eat bowls of rice for dinner fairly often (with a splash of sesame oil and some sesame seeds!)

      Reply
    3. Joanne B says

      November 18, 2014 at 3:42 pm

      I made these a couple of days ago. They were surprisingly delicious. I have to admit I did not bother to poach the cranberries first, but the muffins were still moist and delicious! Thanks.

      Reply
    4. Anna (Hidden Ponies) says

      December 06, 2014 at 12:49 am

      Heeey, gingerbread muffins! They are a wonderful thing. I need to try some with cranberries now.

      Reply
    5. Smith Bites says

      January 06, 2015 at 9:09 pm

      even though the holidays are behind us, i really, really like the sound of these! i'd convert them to gluten-free as me and gluten don't get along but just a lovely muffin!

      Reply

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