‘Tis the season…when I start hoarding baked goods for the holidays! I’m the kind of person who gets into the holiday spirit as soon as Halloween passes. It’s never too early for me to deck the halls—I’m not even annoyed at holiday music playing all November long! Of course, one of my favorite holiday activities is baking. In early December, I start making cookies and small cakes, and the desserts I choose to make are motivated by practicality. I pick recipes that withstand freezing well so I can bake in advance and have a freezer full of delicious treats ready when Christmas arrives.
This recipe on its own is a healthy breakfast muffin that you will probably want to make year round. But during the holidays, anything with cranberries in it feels especially festive, don’t you think? They’re great as part of a brunch spread, as a well-deserved snack after spending time in the snowy outdoors, or—if you want to serve them for dessert—drizzled with plenty of maple butter.
Makes 12 muffins
A festive, make-ahead muffin perfect as part of a holiday brunch spread, or as a snack, or even a dessert, drizzled with maple butter.
10 minPrep Time
20 minCook Time
30 minTotal Time
Preheat the oven to 350°F [175°C]. Line 12 muffin cups with paper cups, or grease generously with cooking spray.
In a large bowl, whisk the dry ingredients together (cake flour to kosher salt). In another bowl, whisk the milk, oil, eggs, and vanilla extract together. Pour this mixture over the dry ingredients and mix, using the spatula, just until combined. Fold in the fresh cranberries, dried cranberries, and walnuts.
Divide the muffin batter between the muffin cups. Top each cup with about 1 tbsp [15 ml] granola cereal, pressing lightly so the cereal adheres to the batter. Sprinkle each muffin with coarse maple sugar, if using. Bake 15 to 20 minutes or until a toothpick inserted in one of the muffins comes out clean. Let the muffins cool completely to room temperature.
Serve the muffins at room temperature or reheated in a slow oven. If desired, drizzle the muffins with maple butter or maple glaze (see note below).
Store the muffins in airtight containers for up to 3 days at room temperature, up to a week in the fridge, or up to a month in the freezer.
Recipe Credit: Marie Asselin
- Cake flour creates a delightfully fine and light crumb because it has a significantly lower protein content (about 7%) compared with regular all-purpose flour (about 12%), creating less gluten and keeping the texture of baked goods light and airy. In this recipe, it also perfectly counterbalances the heftiness of whole wheat flour. You can make your own cake flour by measuring 1 cup [250 ml] all-purpose flour (regular or unbleached) and then removing 2 tbsp [30 ml] and replacing it by 2 tbsp [30 ml] cornstarch. Whisk to incorporate thoroughly. Check out Joy the Baker’s How to Make Cake Flour for detailed instructions.
- If you don’t have maple butter on hand, or can’t find any at the store, you can also make maple glaze: simply whisk ½ cup [125 ml] powdered sugar and 3 tbsp [45 ml] maple syrup together, then drizzle over the muffins.
This post was created in partnership with Baker’s Secret and World Kitchen. They offered me monetary compensation and a set of baking pans to develop a delicious recipe using their products. As always, companies never dictate what recipes I create, or the opinions I express. I only use products I genuinely believe in. For more information about sponsored posts, please read my Disclosure Policy. Thank you for supporting the sponsors that keep Food Nouveau running!