Cranberry Upside-Down Muffins – a delicious recipe with cranberries, butter, brown sugar, flour, baking powder, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut cranberries into halves. Divide evenly into 12 greased or nonstick coated 3-inch muffin pans. Spoon about 1 teaspoon of the butter into each.
2
Sprinkle evenly with brown sugar. In a mixing bowl, stir together flour, baking powder, granulated sugar, salt and raisins. In a smaller bowl, beat egg.
3
Mix in milk and remaining melted butter.
4
Add liquid mixture to flour mixture, stirring until dry ingredients are just moistened.
5
Spoon batter over cranberries in prepared muffin pans, dividing it evenly. Bake at 400u00b0 until golden brown, about 30 minutes. Let muffins stand in pan on a wire rack for a few minutes until bubbling stops.
6
Turn muffins out carefully and serve upside down.
871
kcal
Calories
30
g
Fat
133
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
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.
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