These Cranberry Muffins with Butter Sauce are out of this world. A tender cranberry muffin drenched in a butter sauce that is to die for! You’re going to fall in love!!
I shared this recipe six years ago and had to bring it back into the spotlight right before Thanksgiving because these Cranberry Muffins and Butter Sauce are THAT good! Plus, I also want to share a story about these muffins that speaks for how amazing they are.
My ward asked me to do a cooking demo of a fall dessert for a ward Relief Society activity, and have that be the dessert also for that night. I immediately thought of these muffins and couldn’t wait to share them.
After I did the demo and dinner was over, we brought out the muffins and butter sauce. I would give anything to have had a video camera set up in that room. The faces of these women with every bite they took and the sounds and words coming out of their mouths was priceless. I told them that my family has been known to lick our plates after the muffin was gone so we could get every last drop of the butter sauce. My cute friend lifted up her plate, and said “you mean like this” as she started to lick her plate.
The best was when I took the plate that had been used to set the ladle from the butter sauce on (so obviously it was covered in butter sauce) over to a table with these three darling ladies and they all took their fingers and started scooping up the butter sauce and licking it off their fingers.
You guys, these muffins were a hit that night! I heard so many ladies say these muffins were going to now becoming part of their Thanksgiving meal. I also think I converted many non-cranberries lovers that night. Woo hoo! You’re going to love them!
SHOULD I USE FRESH OR FROZEN CRANBERRIES?
Either one are fine, but if my cranberries are frozen, I do like to put them in the fridge for a few hours to thaw out. The batter for these muffins is a fairly thick batter, so if you fold in frozen cranberries, it chills the batter quickly and makes it even thicker and you definitely have to use a little muscle power to fold them in (haha).
CAN I MAKE THESE MUFFINS AHEAD OF TIME?
Yes you can make these a day or two ahead of time. Just keep them sealed or covered really well and keep them in a cool, dry place.
A FEW TIPS ABOUT THE BUTTER SAUCE . . .
You don’t need to bring the butter sauce to a rolling boil. Once it comes to a boil, remove it from the stove. If you happen to have any left, you can store the leftovers in a container in your fridge. When you use it again, just reheat it in the microwave or on the stovetop. Don’t worry if it goes sugary after being in the fridge. When you warm it back up, the sugar will dissolve again and not be grainy or sugary.
(Original post . . .)
I come from a long line of dessert lovers. Which explains why at Thanksgiving our dessert selection usually consists of no less than six or seven different choices. While there is always two or three new ones to try, there is always these Cranberry Muffins with Butter Sauce.
I’m not even sure where to begin about these Cranberry Muffins other than to say you really, really need to make these for Thanksgiving. These have been part of our Thanksgiving dessert spread for as long as I can remember. Let me try and explain this dessert . . . A delicious, slightly tart, not too sweet muffin drenched in a delectable butter sauce. Have I got your attention?
I’m going to be honest though, it’s all about the butter sauce. . . it’s delectable, sinful, divine, etc. The joke in my family is that we have a little muffin with our butter sauce (the picture is slightly telling Ü) Most of us have been caught licking our plates, eating it by the spoonful and/or drinking this stuff.
I cross my heart and pinky promise that you will absolutely love this dessert, if you don’t then I think you might just need to have your taste buds examined.
(Originally published on November 26, 2013)