Vanilla-Grapefruit-Cranberry Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 217.7
- Total Fat: 14.1 g
- Cholesterol: 35.9 mg
- Sodium: 304.4 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 1.3 g
- Protein: 3.6 g
View full nutritional breakdown of Vanilla-Grapefruit-Cranberry Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
Ingredients:
1 stick (1/2 cup) unsalted butter, room temperature, plus tablespoon or so for greasing pan
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups cranberries (I froze mine before since it was leftovers from a previous recipe)
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup milk
Zest of a large grapefruit (approximately 1 1/2 tablespoons of grapefruit zest)
Directions
Directions:
1. Preheat the oven to 375 degrees Fahrenheit. Generously butter a standard 12-cup muffin pan and add in a tablespoon of vanilla sugar in each muffin cup, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt.
2. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and the sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.
3. With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the cranberries. Divide batter evenly among the prepared muffin cups. Sprinkle the remaining vanilla sugar on top of muffin batter.
4. Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.
Number of Servings: 12
Recipe submitted by SparkPeople user TWIRLYTATI.
1. Preheat the oven to 375 degrees Fahrenheit. Generously butter a standard 12-cup muffin pan and add in a tablespoon of vanilla sugar in each muffin cup, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt.
2. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and the sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.
3. With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the cranberries. Divide batter evenly among the prepared muffin cups. Sprinkle the remaining vanilla sugar on top of muffin batter.
4. Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.
Number of Servings: 12
Recipe submitted by SparkPeople user TWIRLYTATI.