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: 2 1/2 cups all-purpose flour; 1/2 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 1/4 cups milk; 1/3 cup butter, melted; 1 egg; Cranberry Topping; 1/3 cup brown sugar, packed; 1/4 cup butter; 1/2 teaspoon ground cinnamon; 1/2 cup cranberries, halved; 1/2 cup chopped nuts

Servings: persons

2 1/2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
1/3 cup butter, melted
1 egg
Cranberry Topping
1/3 cup brown sugar, packed
1/4 cup butter
1/2 teaspoon ground cinnamon
1/2 cup cranberries, halved
1/2 cup chopped nuts

1
Combine flour, sugar, baking powder and salt in a large bowl; mix well.
2
Add milk, butter and egg; stir just until moistened.
3
Set aside.
4
Prepare Cranberry Topping; (Combine ingredients in a small saucepan, Cook over medium heat until sugar is dissolved).
5
Spoon topping into 18 greased muffin cups.
6
Spoon batter over topping, filling each cup 2/3 full.
7
Bake at 400 degrees for 20 to 25 minutes, until a toothpick tests clean.
8
Immediately invert onto a wire rack set over wax paper; serve warm.

764

kcal

Calories

Fat

107

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 13 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 1/2 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 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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