Cranberry Harvest Muffins Recipe | Ina Garten

Level: Intermediate
Yield: 18 large muffins
Total: 55 min
Prep: 20 min
Cook: 35 min

Nutritional Analysis Per Serving
Serving Size: 1 of 18 servings
Calories: 292
Total Fat: 15 g
Saturated Fat: 7 g
Carbohydrates: 37 g
Dietary Fiber: 2 g
Sugar: 19 g
Protein: 4 g
Cholesterol: 52 mg
Sodium: 181 mg

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 1/4 cups whole milk
2 extra-large eggs
1/2 pound unsalted butter, melted and cooled
1 1/2 cups coarsely chopped fresh cranberries
1/2 cup medium-diced Calimyrna figs
3/4 cup coarsely chopped hazelnuts, toasted and skinned
3/4 cup brown sugar, packed
3/4 cup granulated sugar

Cook Mode (Keep screen awake)
NEW: You can now switch to Cook Mode to keep your screen awake.

Directions

Preheat the oven to 375 degrees F. Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center and add the milk, eggs, and melted butter. Stir quickly just to combine.
Add the cranberries, figs, hazelnuts, and both sugars. Stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on top and a toothpick inserted in the center comes out clean.