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Wake and Bake

Cape Cod Muffins

Cape Cod Muffins

[Photograph: Carrie Vasios]

A combination of cranberries and blueberries are the trademark of these New England muffins.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Cape Cod Muffins

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About This Recipe

Yield:makes 16 muffins
Active time:25 minutes
Total time:45 minutes
Special equipment:whisk, rubber spatula, standard size muffin tin, muffin liners (optional)
This recipe appears in: Wake and Bake: Cape Cod Muffins

Ingredients

  • 1/2 cup dried cranberries
  • 1 1/2 cups plus 1 1/2 tablespoons flour, divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, melted
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 2/3 cup Greek yogurt
  • 3/4 cup blueberries

Procedures

  1. 1

    Adjust oven rack to center position and preheat oven to 375°F. Place cranberries in a small bowl and cover with boiling water; set aside. Line 16 muffin cups with paper liners or grease with butter.

  2. 2

    In a small bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together melted butter and sugar. Whisk in vanilla and eggs. Add yogurt and whisk until smooth. Fold dry ingredients into wet ingredients using a rubber spatula.

  3. 3

    Drain cranberries. In a small bowl, combine cranberries, blueberries, and remaining 1 1/2 tablespoons flour. Toss to coat berries. Gently fold berries into batter. Fill each muffin tin 2/3 full with batter. Bake until golden and a cake tester inserted into the middle of a muffin comes out clean, about 18 minutes. Let muffins cool 3 minutes then transfer to a wire rack to finish cooling.

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