Sweet, Tart, & Crunchy: Cranberry Muffins
Eating one of these muffins delivers sweetness, tartness, and crunchiness all in one neat little package. What makes the flavor of these muffins so great is the combination of dried and fresh cranberries. In one bite, you get the sweetness of a dried cranberry and in the next bite fresh cranberry tartness. Then, as a bonus, there’s that crunchy sparkling sugar scattered all over the top.
Cranberry Muffins are good anytime, but especially in the fall when they are being harvested and are in season, from mid-September to the end of November. I am drawn to baking with cranberries not only because of their flavor, but also the fact that they are grown here in Massachusetts, over on the cape. You can read about the harvesting of cranberries here and here.
There’s something else that makes cranberries so special and that’s their wow! factor: a brilliant eye-popping red color. When you use dried and fresh together, you get a whole range of reds that’s very appealing, from dark burgundy to dazzling bright red. It’s those red colors that make Cranberry Muffins the perfect baking choice to serve on holiday mornings. Whether waiting for the turkey to roast on Thanksgiving Day or while unwrapping presents on Christmas morning, your family and friends will be very happy to munch on Cranberry Muffins.