I come from a long line of dessert lovers. Which explains why at Thanksgiving our dessert selection usually consists of no less than five or six different choices. While there is always two or three new ones to try, there is always pumpkin pie and these cranberry muffins.
I’m not even sure where to begin about these 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 sinful, pornagraphic, 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.
- 1½ Tbsp. Butter, softened
- ½ cup sugar
- ½ cup evaporated milk
- 1 cup flour
- 1½ tsp. baking powder
- ½ tsp. salt
- 1 cup fresh or frozen cranberries
- Butter Sauce:
- 1 stick butter (no substitutes)
- 1 cup sugar
- ½ cup whipping cream
- 1 tsp. vanilla
- In a medium bowl, cream butter and sugar. Add milk, flour, baking powder and salt. Fold in the cranberries.
- Divide batter evenly among lined muffin tins (makes about 10-12).
- Bake at 350 for 30 minutes or until muffins are golden brown.
- To make the sauce: In a medium saucepan, combine butter, sugar and whipping cream. Stir over medium heat until mixture begins to boil. Remove from heat and stir in vanilla. Serve warm over cranberry muffins.