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Cranberry Upside Down Muffins

Preheat your oven to 400 degrees F (200 degrees C). Place the oven rack in the middle of the oven. Butter or spray 12 muffin cups with a non stick vegetable spray.

Cranberry Sauce: In a small saucepan place the cranberries, sugar, and water. Cook over medium heat, stirring frequently, until the sugar dissolves and the cranberries start to pop open, about 10 minutes. Remove from heat and set aside to cool slightly while you make the batter.

Muffin Batter: In a large mixing bowl, whisk the flour with the sugar, baking powder, salt, and nutmeg (if using).

In a separate bowl, whisk the beaten egg with the milk, vanilla extract, and melted and cooled butter.

Add the milk and egg mixture to the flour mixture. Stir just until combined. Do not over mix the batter or the muffins will be tough when baked.  

Evenly divide the cranberry mixture (about 1 tablespoon (25 grams)) among the 12 well greased muffins cups and then evenly spoon the batter over the cranberry sauce. Place in the oven and bake for about 14-18 minutes, or until a toothpick inserted in the center just comes out clean. Place on a wire rack to cool for about a minute, and then invert the pan, and remove the muffins. Let them finish cooling with the  cranberry topping facing up.

Makes 12 regular-sized muffins.


Cranberry Sauce:

1 1/2 cups (175 grams) fresh or frozen cranberries

3/4 cup (150 grams) granulated white sugar

1 tablespoon water

Muffin Batter:

2 cups (260 grams) all-purpose flour

1/2 cup (100 grams) granulated white sugar

2 1/4 teaspoons (9 grams) baking powder

1/2 teaspoon (2 grams) salt

1/2 teaspoon freshly grated nutmeg (optional)

1 cup (240 ml/grams) milk, preferably whole (full fat)

1 large egg (55 grams), lightly beaten

1 teaspoon (4 grams) pure vanilla extract

4 tablespoons (55 grams) butter, melted and cooled to room temperature