Tangy and Sweet Cranberry English Muffins Recipe
Welcome to my cranberry English muffins recipe! As a chef, I know that there’s no better way to start your day than with a warm and delicious breakfast. That’s why I created this special recipe to create the ultimate cranberry English muffins.
These muffins are made with real cranberries, giving them a plump, juicy texture and a warm holiday aroma that will make your mouth water. They’re perfect for those who love warm, comforting breakfast foods with a touch of sweetness.
In this recipe article, I’ll provide you with detailed instructions, tips, and recommendations to make this recipe a success. Whether you’re a seasoned baker or a beginner, you’ll be able to create these delicious muffins with ease.
So, let’s get started and create the ultimate cranberry English muffins that will be the perfect addition to your breakfast table!
Why You’ll Love This Recipe
Are you a fan of English muffins? How about cranberries? If you answered yes to either of those questions, then you’re in for a treat with this Cranberry English Muffins Recipe. Trust me, you won’t be able to resist the warm and comforting aroma of freshly baked muffins with plump juicy cranberries baked right in.
Not only does this recipe create the ultimate cranberry English muffin, but it also incorporates Thomas’ limited edition Cranberry English Muffins for added flavor and texture. These muffins are made with real cranberries and have nooks and crannies for the perfect muffin love.
But the best part about this recipe is that it’s easy to make and uses simple ingredients you may already have in your pantry. Cornmeal, all-purpose flour, craisins, butter, salt, sugar, milk, water, and dry yeast are all you need to create these delicious muffins.
Plus, this recipe is versatile and can be adapted to fit your taste preferences. You can substitute the cranberries for cranberry-orange or fresh/dried cranberries and even add in some cranberry walnut for added crunch.
Not only are these muffins great for breakfast, but they also make for a perfect snack or addition to any holiday meal. And with only 160 calories per muffin, you can indulge without the guilt.
So what are you waiting for? Give this Cranberry English Muffins Recipe a try and experience the warm holiday aroma and real cranberry goodness for yourself. Trust me, you won’t be disappointed.
Ingredient List
Let’s take a look at what you’ll need to make these delicious Cranberry English Muffins. This recipe creates the ultimate cranberry muffins, perfect for the holiday season or anytime you’re craving something sweet and tangy. Here are the ingredients:
Dry Ingredients:
- 1 cup all-purpose flour
- 1 ¾ cups bread flour or all-purpose flour
- 3 tablespoons cornmeal
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 ¼ teaspoons dry yeast
Wet Ingredients:
- 1 cup milk
- ¼ cup water
- 2 tablespoons butter, softened
- 1 cup craisins (dried cranberries)
These ingredients will create six plump, juicy cranberry English muffins, with the perfect balance of sweet and tart flavors. Make sure to use real cranberries for the ultimate taste experience.
The Recipe How-To
Step 1: Activate the Yeast
In a large bowl, combine 1 cup of warm milk with 1 tablespoon of sugar and 1 packet of dry yeast. Let it sit for 5-10 minutes until the yeast is activated and the mixture is frothy.
Step 2: Mix the Dough
Add 2 cups of all-purpose flour, 1/2 cup of cornmeal, 1/2 teaspoon of salt, and 3 tablespoons of softened butter to the yeast mixture. Stir until a sticky dough forms.
Step 3: Add the Cranberries
Fold in 1/2 cup of Craisins or any dried or fresh cranberries of your choice to the dough. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
Step 4: Let the Dough Rise
Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place for 1-2 hours or until it doubles in size.
Step 5: Shape and Cut the Dough
Punch the dough down and roll it out on a floured surface until it’s 1/2 inch thick. Use a biscuit cutter or a round cookie cutter to cut out 6-8 English muffins.
Step 6: Let the Muffins Rise Again
Place the muffins on a baking sheet dusted with cornmeal. Cover them with a damp towel and let them rise for another 30 minutes.
Step 7: Cook the Muffins
Heat a skillet or a griddle over medium heat. Add a tablespoon of butter and cook the muffins for 5-7 minutes on each side until they’re golden brown and cooked through.
Step 8: Enjoy!
Split the muffins open with a fork to reveal the fluffy interior and the cranberry nooks and crannies. Enjoy them warm with some more butter or your favorite cranberry sauce.
Substitutions and Variations
One of the best things about cooking is that you can make a recipe your own by swapping out ingredients or adding new ones. Here are some substitutions and variations you can try with this Cranberry English Muffins recipe:
– Flour: Instead of all-purpose flour, you can use whole wheat flour or a 50/50 mix of all-purpose and whole wheat flour for a nuttier taste and more fiber. Or, use King Arthur’s bread flour for a chewier texture.
– Cranberries: If you can’t find craisins or fresh cranberries, you can use dried cranberries or cranberry sauce. Just make sure to chop the dried cranberries into small pieces before adding them to the dough.
– Butter: You can use margarine or vegetable oil instead of butter if you prefer. If using oil, reduce the amount to 2 tablespoons and add an extra 2 tablespoons of milk.
– Milk: You can use any type of milk you like, such as almond, soy, or oat milk. Just make sure it’s at room temperature before using.
– Mascarpone cheese: Instead of cream cheese, try using mascarpone cheese for a richer and creamier flavor.
– Cranberry orange: For a twist on the recipe, add some zest from an orange to the dough along with the cranberries. This will give the muffins a citrusy aroma and flavor.
– Muffin bread: If you don’t have an English muffin ring or don’t want to make individual muffins, you can bake the dough in a muffin casserole dish. Just grease the dish and pour in the dough. Bake for 25-30 minutes or until golden brown.
– Cranberry walnut: For a nutty variation, add some chopped walnuts to the dough along with the cranberries. This will give the muffins a crunchy texture and earthy flavor.
These are just a few ideas to get you started. Don’t be afraid to experiment and find your own perfect combination of flavors. The sky’s the limit when it comes to creating the ultimate Cranberry English Muffins!
Serving and Pairing
Cranberry English muffins are a versatile treat that can be enjoyed in many ways. I love to slather them with butter or cream cheese and enjoy them warm right out of the oven. The warm holiday aroma of the muffins will instantly transport you to a cozy winter wonderland.
For a more indulgent treat, try topping the muffins with mascarpone cheese and a dollop of cranberry sauce. The creamy cheese and tangy cranberry sauce perfectly complement the sweet and nutty flavors of the muffins.
Cranberry English muffins also make a great addition to a breakfast casserole. Simply cube the muffins and combine them with eggs, fresh or dried cranberries, and your favorite breakfast meats for a hearty and delicious meal.
If you’re looking for a healthier option, try toasting a whole wheat cranberry English muffin and topping it with fresh fruit and yogurt. The combination of the sweet and tart flavors will make your taste buds sing.
To pair with your muffins, I recommend a hot cup of coffee or tea. The robust flavors of the coffee or the delicate aromas of the tea will perfectly complement the nutty and sweet flavors of the muffins.
No matter how you choose to enjoy them, cranberry English muffins are sure to become a staple in your breakfast repertoire.
Make-Ahead, Storing and Reheating
These Cranberry English Muffins are perfect for those busy mornings when you don’t have time to cook a full breakfast. They can be made ahead of time and stored in an airtight container for up to 3 days. Simply reheat them in the toaster or oven for a warm, crispy texture.
To make ahead, follow the recipe instructions and allow the muffins to cool completely. Once cooled, store them in an airtight container at room temperature or in the refrigerator. To reheat, simply pop them in the toaster or oven until warmed through.
If you have leftovers, these muffins can also be frozen for up to 2 months. To freeze, wrap each muffin individually in plastic wrap and place them in a freezer-safe container. When ready to eat, allow them to thaw at room temperature before reheating.
For an even more decadent breakfast, try making a Cranberry English Muffin Casserole. Simply cut the muffins into cubes and layer them in a baking dish with cream cheese, cranberry sauce, and your choice of nuts or dried fruits. Top with an egg and milk mixture and bake in the oven for a delicious breakfast casserole.
Overall, these Cranberry English Muffins are a versatile breakfast option that can be made ahead of time and stored for later. Whether you’re looking for a quick breakfast on-the-go or a hearty casserole for a weekend brunch, these muffins are sure to satisfy.
Tips for Perfect Results
Creating the ultimate Cranberry English Muffins requires a bit of finesse in the kitchen. Here are some tips to help you achieve perfect results every time:
1. Don’t Overwork the Dough
When making the dough, it’s important not to overwork it. Mix it until it just comes together, then knead it gently until it’s smooth. Overworking the dough can result in tough, chewy muffins.
2. Use Cornmeal for Dusting
When shaping the dough, use cornmeal instead of flour to dust your work surface. Cornmeal will prevent the dough from sticking and will give your muffins that signature English muffin texture.
3. Let the Dough Rest
After shaping the dough into muffins, let them rest for 10-15 minutes before cooking. This will allow the yeast to work its magic and will give the muffins a better texture.
4. Cook on Low Heat
English muffins should be cooked on low heat to ensure that they cook evenly and don’t burn. Cook them for 5-6 minutes on each side, or until they’re golden brown and cooked through.
5. Split with a Fork
To get those nooks and crannies that English muffins are famous for, split them open with a fork instead of a knife. This will create a more uneven surface and will allow the muffins to absorb butter and jam more easily.
6. Toast Before Serving
For the ultimate English muffin experience, always toast them before serving. This will give them a crispy exterior and a warm, fluffy interior that’s perfect for spreading with butter or jam.
By following these tips, you’ll be able to create Cranberry English Muffins that are perfect every time. So go ahead and give this special recipe a try, and enjoy the warm holiday aroma of fresh-baked muffins with plump, juicy cranberries baked right in.
Bottom Line
In conclusion, this Cranberry English Muffins Recipe is a must-try for all muffin lovers out there! With its unique blend of ingredients and the addition of real cranberries, this recipe is sure to become a new favorite. Not only are these muffins delicious, but they are also versatile and can be enjoyed in many different ways.
Whether you choose to eat them plain, with a smear of butter, or as part of a breakfast casserole, these muffins are sure to impress. And with the option to substitute and vary ingredients, you can make them your own and create the ultimate cranberry muffins.
So, what are you waiting for? Head to the kitchen and whip up a batch of these delicious Cranberry English Muffins today! Your taste buds will thank you, and your family and friends will be impressed by your culinary skills. Happy baking!
Cranberry English Muffins Recipe
Nice breakfast treat. Tastes wonderful toasted with butter and or jam or cream cheese. You can substitute raisins or dates when craisins are not in season.
- 1 (1/4 ounce) package dry yeast
- 1 cup water, warm (105 to 115f)
- 1 cup milk
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons butter, softened (or marg.)
- 1 cup craisins (dried cranberries)
- 5 1/2 cups all-purpose flour (to 6 cups)
- 1/2 cup cornmeal
- Dissolve yeast in water in a large mixing bowl; let stand 5 minutes.
- Combine milk, sugar, salt, and butter in a small saucepan. Cook over medium-low heat, stirring until butter melts. Cool to lukewarm (105 to 115 degrees).
- Stir milk mixture, craisins, and 3 cups flour into yeast mixture; beat until smooth.
- Add 2-1/2 to 3 cups flour to form a stiff dough.
- Turn dough out onto a floured surface, and knead 2 minutes or until dough can be shaped into a ball (dough will be slightly sticky). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free of drafts, about 1 hour or until doubled in bulk.
- Punch dough down, and divide in half. Turn each half out onto a smooth surface heavily sprinkled with cornmeal.
- Pat one half of dough into a circle, 1/2 inch thick, using palms of hands; cut dough into rounds with a 2-3/4inch cutter. (Cut carefully, as any leftover dough should not be reused.).
- Sprinkle 2 baking sheets with cornmeal. Transfer cut dough rounds to baking sheets, placing 2 inches apart with cornmeal side down (one side of dough should remain free of cornmeal). Repeat process with remaining half of dough.
- Cover and let rixe in a warm place (85F), free of drafts, for 30 minutes or until doubled in bulk.
- *Using a wide spatula, transfer rounds to a preheated 360 degree, lighlty greased electric skillet. Place cornmeal side down; cook for 6 minutes. Turn and cook 6 additional minutes. Cool on wire racks.
- To serve, split muffins and toast until lighlty browned. Store muffins in an airtight container.
- * Note: Muffins may be cooked over direct medium-high heat in a skillet. To ease the morning breakfast rush, the muffins can be prepared ahead of time and stored in an airtight container; just split and toast before serving.
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