Jumbo Cranberry & Blackberry Muffins
PIN IT!You know what never happens? I never overestimate (or underestimate) the sizes of things online and then act completely stupefied when the items arrive and they are insanely bigger/smaller than I had imaged.
That just NEVER HAPPENS.
I definitely did not mean to buy a jumbo muffin pan but bought a king size one instead, thinking they’re clearly the same thing. News flash, friends. The jumbo muffin is the king size muffins TINY & VERY MUCH SMALLER brother. Think a 5 year old and a 13 year old, that kind of difference.
You know what else never happens? I never stubbornly decide to keep said muffin pan or too tight jeans and force them to work despite them being completely wrong for the situation. Never. I don’t still squeeze my feet into boots that are 1/2 size too small because I’m too stubborn/lazy/proud to return them for the proper size.
That’s why the most gigantic muffins in the galaxy are in front of your face right now. After receiving said muffin pan, I refused to return it out of a principle I’ve since forgotten and instead made muffins the size of my small dog. And here’s something else that simply never happens either. I never tell myself not to eat a giant muffin the size of my face but then devour two. That simply doesn’t happen either.
Since most normal people don’t have a muffin pan that would fit infants, I tailored my recipe to adjust to a jumbo size pan. If you want to make baby size muffins, by all means, go at it. And wear stretchy pants. And don’t be ashamed when you eat the entire one, they’re just that good.
Jumbo Cranberry & Blackberry Muffins
RECIPE NOTE: The muffins pictured are king size, but the recipe tailors to a more standard jumbo size pan. To make king size, simply purchase this pan and double the recipe listed.
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Yields 8 jumbo size muffins (or 3 king size muffins). Adapted from Taste of Home.
Prep time: 10 – 15 minutes
Cook time: 23 – 25 minutes
Total time: 40 minutes
Ingredients:
- 1/4 cup unsalted butter, softened
- 1/4 cup unsweetened applesauce
- 1/2 cup brown sugar
- 1/4 cup honey
- 2 large eggs, room temperature
- 1/2 cup 1% or skim milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1 1/4 cups fresh blackberries
- 3/4 cup chopped fresh cranberries*
*Sub in dried for a less tart muffin or alternate with your other favorite fruits. You can also omit and add in a full 2 cups blackberries.
Directions:
- Preheat oven to 400 degrees F. Line a standard jumbo size muffin pan with jumbo muffin liners (I love these reusable silicone ones) and set aside. If making king size, spray your king size muffin pan with nonstick cooking spray and set aside.
- In a mixing bowl, beat the butter, applesauce, brown sugar, honey and eggs, one at a time, until fully combined. Whisk in the milk and vanilla.
- In another bowl, whisk the flours and baking powder together. Add the flour to the batter 1 cup at a time, stirring well after each addition. Stir until just moistened.
- Add the blackberries and gently fold in, careful not to squish or make them bleed. Then fold in the cranberries.
- Pour the batter into the muffin liners (or directly into the muffin pan for king size), filling about 3/4 the way full.
- Bake for about 23 – 25 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
Nutritional information per JUMBO muffin (or 1/2 King size):
Calories: 288
Fat: 7.5 grams
Carbohydrates: 52 grams
Fiber: 2.5 grams
Protein: 6.5 grams
Weight Watchers Points: 8
Claire
Tags:blackberry muffins, healthy muffins, jumbo muffin recipe, low calorie muffins, low fat muffin recipes
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