Cantaloupe Cranberry Muffins
Brighten up your breakfast table with these uniquely flavorful Cantaloupe Cranberry Muffins, a delightful twist on classic baked treats! Packed with the natural sweetness of pureed cantaloupe and the tart bursts of dried cranberries, these muffins are perfectly spiced with a hint of cinnamon for a warm and aromatic finish. Quick and easy to prepare in just 15 minutes, this recipe combines simple pantry staples with fresh cantaloupe to create moist, tender muffins that are as visually appealing as they are delicious. Perfect for brunch, snacking, or as an on-the-go breakfast, these muffins are best enjoyed fresh but can also be stored or frozen for later. Try this vibrant, fruity bake today and savor the perfect balance of sweet and tangy flavors in every bite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 1.5 cups Cantaloupe, diced and pureed
- 2 pieces Eggs, large
- 0.5 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 0.75 cups Dried cranberries
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk until evenly combined.
In another bowl, whisk together the pureed cantaloupe, eggs, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix; a few lumps are okay.
Fold in the dried cranberries using a spatula to ensure even distribution throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2354 mg | 102% | |
| Total Carbohydrate | 450.2 g | 164% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 248.4 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 141 mg | 11% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1388 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
