Living on Martha’s Vineyard, there’s a sort of cranberry cult around. There aren’t any cranberry bogs on the Vineyard (that I know of!), but close by Cape Cod and Nantucket are packed with them and I thought it would only suitable to create a breakfast muffin that was swirled, literally, with cranberry flavors.
This muffin is not a light muffin by any means, but it’s definitely a filling muffin to start your day with. Fresh, tart cranberries are scattered around and a swirl of your favorite berry jam adds a different texture that will be a nice surprise with your morning coffee.
Ever wondered what the difference between a muffin and a cupcake was? It’s all in the method of making them!
- Muffins are made using the blending methods, and typically use a liquid fat such as oil or melted butter. The dry ingredients are added to the wet, and blended just to incorporate. This creates a moist, dense batter.
- Cupcakes are made using the creaming method, and typically use a solid (but softened) fat such as butter or shortening. Like the name of the method, creaming the fat and the sugar is the most important step in this process; you will need to cream until the fat turns a lighter color and is aerated. This will create a fluffier, airier batter.
- Simmer all ingredients over medium low heat until berries break down and most of the liquid evaporates.
- Remove cardamom pods and reserve.
- Preheat oven to 400F degrees and line a muffin pan with paper cups.
- Whisk together sugar, butter, milk and eggs. Add dry ingredients and stir only until incorporated.
- Fold in cranberries and distribute half of batter into muffin cups (fill 1/4 of the way).
- Drop a teaspoon of Cranberry Cardamom Jam and finish filling the muffin cups 3/4 of the way with muffin batter.
- Using a table knife, swirl muffin batter and jam.
- Bake for 30-40 minutes, until done.
|Not only does it look moist, it WAS moist!|