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.
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Cranberry Cardamom Swirl Muffins
This recipe can easily be halved or doubled.
Makes 12 large muffins
Berry Cardamom Jam
1 cup fresh cranberries
1/2 cup fresh blueberries
1/2 cup sugar
5 green cardamom pods
pinch of vanilla salt
- Simmer all ingredients over medium low heat until berries break down and most of the liquid evaporates.
- Remove cardamom pods and reserve.
Swirl Muffins
1 cup granulated sugar
2 sticks butter, melted
1 cup milk
2 eggs, beaten
1 cup bread flour
1 cup all purpose flour
1 cup white whole wheat flour
4 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon vanilla salt
1 cup fresh cranberries
- 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.
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| Not only does it look moist, it WAS moist! |
What’s your favorite flavor combination w/ Cranberries?
Have you ever visited a Cranberry Bog?
want!!! it’s huge! 😀 and great photos darling!!!
I’m a huge cardamom fan. Marnely, these photos are lovely!
Oh I’m drooling over these!So delicious with cranberry and cardamom together.Will definitely be making these 🙂
Hey Marlene, thanks for stopping by my site! What’s not to love about this – cardamom and berries – yum! The colours are amazing too! Your latest follower on Google Connect! Lin xx
que rico, esta muy apetecible, me dieron deseos de prepararlos para una merienda con un rico te o cafe. tu mami
Hi Marnely! I came here from Maureen’s site. Your swirl muffins look so delicious. I was lured by the delicious pictures Maureen posted…It’s so nice to meet you!
Hi! I found you through Maureen’s blog. Love the sounds and looks for these muffins. I’m having a cup a tea right now and one would certainly go good with it!
These are gorgeous!
I adore cardamom, but never thought of pairing it with cranberry. Love the idea!!!
Mmmm.. Cardamom and cranberry! YUMMMM.