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Cranberry Gingerbread Muffins | Daily Dish Magazine | Recipes | Travel | Crafts Cranberry Gingerbread Muffins | Daily Dish Magazine | Recipes | Travel | Crafts Print

Cranberry Gingerbread Muffins

  • Author: Michelle Hilton of From Calculus to Cupcakes
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 12 1x

Scale

Ingredients

  • Muffins
  • 2 1/3 cups all-purpose flour
  • 2 tsps. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cinnamon, divided
  • 1/4 tsp. ground cloves
  • 1/2 cup dark brown sugar
  • 1/2 cup (11/2 sticks) butter, melted
  • 1 egg
  • 1 egg yolk
  • 1 cup milk
  • 1/2 cup cranberry sauce
  • Topping
  • 1/3 cup all-purpose flour
  • 1/3 cup rolled oats
  • 1/4 cup brown sugar
  • 1/4 tsp. cinnamon
  • 1/4 cup butter, melted

Instructions

  1. Muffins: Preheat oven to 375 degrees.
  2. Line the cups of a 12 cup muffin pan with paper liners.
  3. Stir together 1/2 cup dark brown sugar and 1/2 cup melted butter.
  4. In a separate bowl, whisk together egg, egg yolk, and milk.
  5. Stir baking powder, baking soda, salt, ginger, cinnamon, and cloves into milk mixture, whisking until well combined.
  6. Stir in flour and butter mixture, stirring just until moistened.
  7. Fold in cranberry sauce.
  8. Fill muffin cups 2/3 to 3/4 of the way full.
  9. Top each muffin with a little of the topping mixture (See topping instructions below.).
  10. Bake for approximately 20 minutes or until a wooden pick inserted in the center of one muffin comes out clean.
  11. Topping: Stir together flour, oats, brown sugar, cinnamon, and melted butter.