Cranberry Upside Down Muffins
Brighten up your mornings with these delightful Cranberry Upside Down Muffins, a perfect marriage of tart cranberries and a buttery, brown sugar glaze. These individual-sized upside-down cakes offer a stunning presentation, with juicy cranberries caramelized on top for a pop of color and flavor. The tender, vanilla-scented muffin base is perfectly balanced with the sweet-tangy topping, making these muffins an irresistible treat. Simple yet impressive, this recipe requires just 20 minutes of prep time and is great for breakfast, brunch, or a mid-day snack. Serve them warm or at room temperature for a cozy homemade experience that's both visually stunning and decadently delicious. Perfect for holiday mornings or a year-round pick-me-up!
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 0.5 cup brown sugar
- 1.5 cups fresh or frozen cranberries
- 1.75 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter (at room temperature)
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.5 cup whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin generously or line it with parchment cups.
Melt 6 tablespoons of unsalted butter in a small saucepan over medium heat. Once melted, stir in the brown sugar until smooth and slightly bubbly. Divide this mixture evenly into the bottom of each muffin cup.
Place 3-4 cranberries (depending on their size) into each muffin cup on top of the butter and brown sugar mixture. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the granulated sugar and 1/2 cup of room-temperature unsalted butter until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and milk to the butter mixture. Begin and end with the dry ingredients. Mix just until combined, being careful not to overmix.
Spoon the batter evenly over the cranberries in the muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then carefully run a knife around the edges to loosen them. Place a baking sheet or plate on top of the muffin tin and carefully invert to release the muffins, cranberry side up.
Cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 190 mg | 8% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 23.7 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 83 mg | 2% | |
*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.
