Cape Cod Muffins Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated May 07, 2020
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Carrie Vasios

A combination of cranberries and blueberries are the trademark of these New England muffins.

Recipe Details

Cape Cod Muffins Recipe

Active 25 mins
Total 45 mins
Makes 16 muffins
Cook Mode (Keep screen awake)

Ingredients

  • 1/2 cup dried cranberries
  • 1 1/2 cups plus 1 1/2 tablespoons flour, divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, melted
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 2/3 cup Greek yogurt
  • 3/4 cup blueberries

Directions

  1. Adjust oven rack to center position and preheat oven to 375°F. Place cranberries in a small bowl and cover with boiling water; set aside. Line 16 muffin cups with paper liners or grease with butter.

  2. In a small bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together melted butter and sugar. Whisk in vanilla and eggs. Add yogurt and whisk until smooth. Fold dry ingredients into wet ingredients using a rubber spatula.

  3. Drain cranberries. In a small bowl, combine cranberries, blueberries, and remaining 1 1/2 tablespoons flour. Toss to coat berries. Gently fold berries into batter. Fill each muffin tin 2/3 full with batter. Bake until golden and a cake tester inserted into the middle of a muffin comes out clean, about 18 minutes. Let muffins cool 3 minutes then transfer to a wire rack to finish cooling.

Special equipment

Whisk, rubber spatula, standard size muffin tin, muffin liners (optional)

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