Have I mentioned how much I love Autumn? I went to the grocery store and I noticed that the cranberries have been released! Tis the season! I love to hoard cranberries throughout the fall and winter. I usually keep a bunch in the freezer. I use cranberries in my baking and my smoothies. I often task myself with coming up with new ways to use them. I bought cranberries and peaches. I sat around considering what I would do with the combination. I thought maybe a pie. Maybe clafoutis. Maybe a tart. I knew I was kidding myself; these were meant to be muffins. I topped most of these with streusel and that really set these babies off.
2 cups all purpose flour
1 cup granulated sugar
2 tsp baking powder
½ tsp salt
1 ½ sticks unsalted butter, melted
2 large eggs, room temperature
½ cup half and half, room temperature
½ tsp vanilla
2 peaches, chopped
1 ½ – 2 cups of fresh cranberries
- Preheat oven to 425 degrees.
- I know this seems high but we will be lowering the temperature. Science and stuff. This process will help you get a ‘taller’ muffin. Who doesn’t love muffin tops? Ask Elaine Benes.
- Butter and flour a cupcake tin, shake out excess flour.
- In the bowl of your stand mixer, combine dry ingredients.
- You can do this by hand using a whisk and rubber spatula. My kiddo just really enjoys using the stand mixer so we used the stand mixer.
- In a small bowl, combine liquid ingredients.
- Using the paddle attachment, turn the mixer on low. Slowly add the liquid ingredients to the dry ingredients.
- You do not want to overmix. The batter may have lumps and that is perfectly okay.
- Using a rubber spatula, gently fold in the fruit
- Spoon the batter into the tin, to the top.
- Optional: top with streusel
- Bake at 425 for 5-6 minutes
- Lower temperature to 350 degrees. DO NOT FORGET THIS STEP.
- Bake for about 15-20 minutes, or until the muffins pass the toothpick test.
- Allow them to cool in the tin before removing.
- These are best day of but can be stored in airtight Tupperware in the fridge.
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