By Tracey
Cranberry Vanilla Muffins
adapted from Cold Weather Cooking by Sarah Leah Chase
Ingredients:
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1/4 cup (4 tablespoons) unsalted butter, at room temperature
- 4 tablespoons nonfat Greek yogurt
- 2 large eggs, at room temperature
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk (I used 1%)
- 2 1/2 cups fresh cranberries, coarsely chopped
- 2 tablespoons sugar
- 1/2 teaspoon grated nutmeg
Directions:
Preheat oven to 375 F. Line 12-14 muffin cups with paper liners.
Place the vanilla extract and sugar in the bowl of a food processor (or blender) and process until the vanilla is fully incorporated into the sugar.
In the bowl of a stand mixer fitted with the paddle attachment, cream the vanilla sugar with the butter and Greek yogurt until smooth. Add the eggs one at a time, beating well after each addition. Whisk the flour, baking powder, and salt together in a medium bowl. Add the dry ingredients to the creamed mixture alternately with the milk, mixing until smooth and fluffy. Fold in the cranberries.
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Mix together the sugar and the nutmeg for the topping and sprinkle generously over the muffins. Bake until the muffins are light golden brown, and a toothpick inserted in the center comes out clean, about 20-25 minutes.
Makes 12-14 muffins.
