Cranberry Upside-Down Muffins Recipe

Name: Cranberry Upside-Down Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. cranberries, stems removed; 1/2 c. butter or margarine, melted; 1/2 c. firmly packed light brown sugar; 2 c. all-purpose flour; 1 Tbsp. sugar; 1 Tbsp. baking powder; 1/2 tsp. salt; 1/4 c. raisins; 1 c. milk; 1 egg

Servings: persons

1 c. cranberries, stems removed
1/2 c. butter or margarine, melted
1/2 c. firmly packed light brown sugar
2 c. all-purpose flour
1 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/4 c. raisins
1 c. milk
1 egg

1
Cut cranberries into halves; divide evenly into 12 greased muffin pans.
2
Spoon about 1 teaspoon of the butter into each. Sprinkle evenly with brown sugar.
3
In a mixing bowl, stir together the flour, baking powder, granulated sugar, salt and raisins.
4
In a smaller bowl, beat egg.
5
Mix in milk and remaining butter.
6
Add liquid mixture to flour mix.
7
Stir until moistened.
8
Spoon batter into cranberries.
9
Bake at 400u00b0 until brown, about 30 minutes. Let muffins cool for a few minutes and carefully take out.
10
Serve upside-down.

856

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. cranberries, stems removed, 1/2 c. butter or margarine, melted, 1/2 c. firmly packed light brown sugar, 2 c. all-purpose flour, and more.

Yes, Cranberry Upside-Down Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Upside-Down Muffins

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