Sunday, September 21, 2008


I'm so proud of myself. Raspberries were on sale again this week, and I resisted the urge to buy more. My freezer is loaded with raspberries, blackberries, blueberries, and yes, even cranberries left from last year. Today's recipe used the last of the cranberries. The last 2 cups. Until they come in season again, which will be very soon. This is an excellent muffin recipe from Food & Wine, March 2001 issue. The walnut crumb topping is so very good. I made my usual changes: subbed some whole wheat flour, made them lower fat by subbing applesauce for some of the butter, and subbed some Stevia for some of the sugar. But I also added some flavorings, because the recipe was a little bland. Orange and lemon zests really accent the fruit and vanilla brings it all together. 1 cup of grated fresh apple added some moisture and flavor; and the end result is a moist, flavorful muffin that will please the most discriminating eater. The list of ingredients is long, but worth the effort, because these muffins are very special. I guarantee you will not only like them, but you will make them again and again. Blueberries would work well here also.

Cranberry Muffins with Walnut Crumb Topping
Rating: 10 out of 10
1/4 cup walnut pieces, toasted
1/2 cup whole-wheat flour
1/4 cup sugar
1/2 tsp. molasses
1/4 tsp. baking powder
pinch of sea salt
2-1/2 Tbsp. melted unsalted butter
1 cup all-purpose unbleached flour
1 cup whole-wheat flour
1/2 cup sugar + 2 Tbsp., divided use
2 tsp. baking powder
1/2 tsp. baking soda
pinch of sea salt
2 tsp. orange zest
1 tsp. lemon zest
1 cup nonfat vanilla yogurt
1 large egg
2 Tbsp. melted unsalted butter
1 tsp. pure vanilla extract
1/2 cup applesauce
2 cups cranberries
1 cup grated tart apple

Preheat oven to 425F. Lightly grease cups and top of a 12-cup muffin pan; set aside.

Make the crumb topping: Combine all topping ingredients in a small bowl; mix with fork or fingers; pinch the topping mixture into clumps; set aside.

Make the muffins: In a medium bowl, whisk together the flours, 1/2 cup sugar, baking powder, baking soda, salt, orange and lemon zests, mixing till well combined. In a large bowl, whisk yogurt, egg, butter, vanilla and applesauce, mixing till well combined and smooth. Rinse and drain the cranberries; pat dry with paper towels; stir the remaining 2 Tbsp. sugar into the cranberries; add the apple. Stir the cranberries and apple into the dry ingredients, mixing well to distribute ingredients. Add the wet ingredients all at once and stir only until barely combined, using a spatula. Spoon about 1/4 cup batter into each of the 12 cups and cover with the crumb topping. Gently press the topping onto the muffins so it adheres. Place muffins in oven and immediately reduce heat to 350F. Bake for 18-22 minutes, or until the muffins test done when a toothpick inserted in center returns with just a few crumbs. Let the muffins cool in the pan for 5 minutes, then transfer to a rack to finish cooling. Yield: 12 muffins


Sara said...

These muffins look great. I haven't seen fresh cranberries in the store yet, but when I do I'll try this recipe!

Katrina said...

I just printed this and will make these. Yum!