Save Moist and fluffy muffins bursting with tart cranberries and a swirl of sweet ginger jelly, perfect for breakfast or a festive treat.
I first made these muffins for a holiday brunch with my family. The combination of tangy cranberries and sweet ginger jelly was such a hit at our table, everyone asked for the recipe before the plates were cleared.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground ginger: 1 tsp
- Granulated sugar: 1/2 cup (100 g)
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120 ml)
- Whole milk: 1/2 cup (120 ml)
- Vanilla extract: 1 tsp
- Cranberries: 1 cup (120 g) fresh or frozen
- Ginger jelly: 1/2 cup (120 g), plus extra for swirling
- Turbinado sugar: 2 tbsp (optional, for topping)
Instructions
- Prepare Muffin Tin:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix Dry Ingredients:
- In a large bowl, whisk flour, baking powder, baking soda, salt, ground ginger, and sugar.
- Combine Wet Ingredients:
- In a separate bowl, whisk eggs, vegetable oil, milk, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients:
- Pour wet ingredients into dry and gently mix until just combined.
- Add Cranberries and Jelly:
- Fold in cranberries and ginger jelly evenly throughout batter.
- Fill Muffin Tin:
- Divide batter among muffin cups. Top with a small dollop of extra ginger jelly and swirl with a toothpick.
- Add Topping:
- Sprinkle turbinado sugar over the tops if desired.
- Bake:
- Bake for 20–22 minutes, until a toothpick comes out clean.
- Cool:
- Let cool in pan 5 minutes, then transfer to wire rack.
Save Every time I bake these muffins, my kids rush to sprinkle the turbinado sugar before the tray goes in the oven, and they love pulling apart the warm muffins to see the jelly swirl inside.
Required Tools
You'll need a 12-cup muffin tin, mixing bowls, a whisk, measuring cups and spoons, spatula, and a toothpick for swirling the jelly.
Allergen Information
This recipe contains eggs, wheat (gluten), and dairy. Always check your jelly and packaged ingredients for any additional allergens.
Nutritional Information
Per serving: Calories 210, Total Fat 7 g, Carbohydrates 34 g, Protein 3 g.
Save Enjoy these muffins fresh with butter or clotted cream for a deliciously cozy start to any day. They're sure to brighten your breakfast table.
Recipe FAQ
- → Can I use frozen cranberries?
Yes, fresh or frozen cranberries both work well. No need to thaw frozen cranberries before mixing them into the batter.
- → What can I substitute for ginger jelly?
Apricot or orange marmalade with a touch of grated fresh ginger creates a similar sweet-spicy flavor profile.
- → How do I achieve a perfect muffin texture?
Avoid overmixing the batter. Stir just until wet and dry ingredients are combined for light, fluffy muffins.
- → Are these muffins suitable for freezing?
Yes, cool muffins completely, then store in an airtight container for up to two months in the freezer.
- → Can I make these muffins dairy-free?
Yes, substitute plant-based milk for whole milk. Check ingredient labels on the jelly for any hidden dairy content.
- → What toppings pair well with these muffins?
Serve warm with butter, clotted cream, or a drizzle of extra ginger jelly for added sweetness.