Ina Garten cranberry harvest muffins are an easy breakfast idea she adapted from Sarah Chase’s cookbook, back when Chase ran a shop on Nantucket. Cinnamon and ginger warm each bite, while figs and hazelnuts add fall flavor to this make ahead batch.
Stir the wet ingredients into the dry just until combined, because overworking muffin batter makes the crumb tough. Coarsely chop the cranberries so they pop with tart juice against the warm spices.
Source: The Barefoot Contessa Cookbook (1999)
Ina Garten Cranberry Harvest Muffins
Course: BreakfastCuisine: AmericanDifficulty: Easy18
servings15
minutes22
minutes290
kcalTender, spiced muffins loaded with tart cranberries, chewy figs, and crunchy toasted hazelnuts, stirred together by hand in one bowl.
Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 1/4 cups whole milk
2 extra-large eggs
1/2 pound unsalted butter, melted and cooled
1 1/2 cups coarsely chopped fresh cranberries
1/2 cup medium-diced Calimyrna figs
3/4 cup coarsely chopped hazelnuts, toasted and skinned
3/4 cup brown sugar, packed
3/4 cup granulated sugar
Directions
- Preheat the oven: Preheat the oven to 375 degrees.
- Mix the batter: Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
- Bake the muffins: Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick comes out clean.
FAQs
Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work fine here. Chop them while still frozen so they hold their shape and don’t turn to mush. Fold them in straight from the freezer, because thawing releases extra moisture that can make the batter too wet.
How long do these muffins stay fresh?
They taste best the day you bake them, but they keep in an airtight container at room temperature for about three days. You can also freeze them for up to two months. Reheat a frozen muffin in a 350 degree oven for 10 minutes and it will taste almost freshly baked.
Can I make the batter the night before?
Ina says the batter can be made a day ahead, then scooped and baked the next morning. Keep the filled muffin pan in the fridge overnight and add a few extra minutes to the bake time since the batter will be cold.
What size muffin pan should I use?
A standard muffin pan works for this recipe, but you will need two pans since it makes 18 muffins. Grease the flat top surface of each pan so any overflow does not stick. Paper liners are a must for easy removal.
Can I swap the Calimyrna figs for another dried fruit?
Dried apricots or dates work as a swap and should be diced the same size so they spread evenly. The figs bring a honey-like sweetness that dates come closest to matching. Dried cherries are another good option that pairs well with the cranberries.
