03 January 2011

Fresh Cranberry Muffins

I never knew how lucky we were to live in an age of modern conveniences until we lived out of a cooler for 6 WEEKS.  (Long-story-short: about a year and a half ago we bought a "new" fridge. It had to be serviced no less than 7 times in twice as many months and in November, was pronounced "unrepairable" by our now-familiar appliance repairman.   God Bless "Jo" at the Whirlpool Headquarters who recognized our plight and agreed to send us a new, working unit)  FINALLY,  after miles of red tape and holiday delays, our brand-spanking new frigidaire arrived last week, courtesy of Whirlpool.  It was followed by an epic grocery trip.

Call me a nerd but the general process and outcome of a routine refrigerator clean-out is oddly cathartic to me.  Seeing those nearly empty shelves, just waiting to be filled, is (to me) the embodiment of optimism.  It's the promise of a fresh start in one of the most basic areas of need that I can fill for my family: wholesome, satisfying, nourishing and hopefully yummy meals.  So when I had the opportunity to begin again with a completely new refrigerator I was nearly giddy!  What better way to start the New Year (and decade) that with a totally clean slate in one of my favorite areas of the house???

Is there a part of your home/world where you'd like to start fresh this January?

Fresh Cranberry Muffins

Makes 18 standard sized muffins.

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 tsp ground ginger
  • 1 1/2 cups fresh cranberries, chopped
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup milk
  • zest from one small orange
  • 3 T turbinado sugar (optional)


  1. Preheat oven to 350 degrees. Line 18 muffin cups with paper liners.  In a medium bowl, whisk together flour, baking powder, salt and ginger. Working over the bowl, toss cranberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.
  2. In the bowl of an electric mixer beat butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.
  3. With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the cranberries. Fold in orange zest. Divide batter evenly among the prepared muffin cups. If desired, sprinkle a little turbinado sugar on top of each muffin.
  4. Bake, rotating pan halfway though, until muffins are barely golden and a cake tester inserted in the center of one muffin comes out clean, about 20 minutes. Let cool briefly then carefully (and quickly) remove muffins from pan onto cooling rack.  Serve warm or at room temperature.
Adapted from Martha Stewart's Favorite Blueberry Muffins

1 comment:

  1. I love the pics! Loved the comment about the epic grocery store trip.
    Your recipes are always super yummy. I'm looking forward to trying this one because I cannot find a basic berry muffin recipe that I really like.