Zach and I will have a decidedly not-traditional Thanksgiving this year. Tomorrow morning we board a plane bound for Seoul and then somewhere around 4am, another bound for Bali.
While having a family is definitely on my life “to-do” list, being young and childless has its advantages. Work travel over a major U.S. holiday tends to be problematic for a boss with young children.
Enter one Martha (and a Zach).
I may be without mouths to feed, but I’ll be damned if I’m going around the world without a little company. Luckily, Zach was happy to oblige.
But all of this isn’t to say that the flavors of Thanksgiving and the holidays haven’t been on my mind. For the first time in years, I haven’t been part of the obsessive meal-planning and I’m not gonna lie, I’ve missed it. So over the past week, I’ve been researching and testing recipes, like these muffins, that allude to my favorite American day.
These muffins would make for a great Turkey Day breakfast or, for those of you traveling, a hostess gift nestled in a big basket with some coffee, jam, and fruit. I’m a big fan of breakfast as hostess gift since I can’t think of anything nicer than giving those exhausted Thanksgiving cooks the next meal off.
Alright, I’m off to attend to some last-minute packing panics and mentally steel myself for 20 hours in a coffin (read: coach seat.) Look for a killer dinner rolls post next week, then I’m back with a bang in December to talk (what else?) Christmas cookies.
I wish you all a Happy, Gut-Busting Thanksgiving!
Crunchy Cranberry Muffins
For the topping
- 3/4 cup all-purpose flour
- 2/3 cup light brown sugar, packed
- 1/2 tsp cinnamon
- pinch of salt
- 5 Tbs unsalted butter, at room temperature
- 1 1/4 cups fresh cranberries, roughly chopped
- 3 Tbs confectioner’s sugar
For the batter
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 2 large eggs
- 1/2 tsp vanilla
- 1/2 cup whole milk
- Preheat oven to 375 degrees and line 12-cup muffin tin with papers.
- In a small bowl, make the streusel by whisking together the flour, brown sugar, cinnamon, and salt. Blend the butter in with your fingers until small pea-sized clumps form.
- To make the batter, combine the flour, baking powder, and salt in a bowl. With a mixer, cream together the butter and sugar at medium speed until well blended. Add the eggs and vanilla and beat until fluffy.
- Reduce mixer speed to low and add flour and milk alternately until just combined. The batter may look a little lumpy, but that’s okay. You don’t want to overmix or you’ll have tough muffins.
- Divide the batter among the 12 muffin cups. Mix the chopped cranberries with the confectioner’s sugar and sprinkle over batter. Then, crumble the streusel evenly over the 12 muffin cups.
- Bake for 22-25 minutes, until a toothpick comes out clean. Cool muffins in the tin for about 5 minutes before transferring to a wire rack.
Preparation time: 20 minutes
Cooking time: 25 minutes
Number of servings (yield): 12