From the Freezer Muffins

Source: ATK/Cook’s Country

Ingredients

• 2 1/2 C (12 1/2 oz) all purpose flour
• 1 Tbs baking powder
• 1 tsp ground cardamom
• 1/2 tsp baking soda
• 1/2 tsp table salt
• 2 eggs (large)
• 1/2 vegetable oil
• 1 1/4 C buttermilk (see notes)
• 1 C (7 oz) granulated sugar
• 2 tsp grated lemon zest, divided
• 6 oz (1 1/2 C) fresh or frozen cranberries, chopped coarse
• 2 Tbs turbinado sugar

Equipment

• Muffin tin liners, paper or foil (not reusable silicone, unless you’re willing to give them up for storage)

Directions

1. Line a 12-cup muffin tin with liners (paper or foil)
2. Combine flour, baking powder, cardamom, baking soda, and salt together in a medium (holding) bowl.
3. Whisk eggs and oil in a large (primary) bowl until thoroughly combined. Add buttermilk, granulated sugar, 1 tsp lemon zest, whisk to combine.
4. Gently whisk 1/3 of the flour mixture into the egg mixture until no lumps remain. Whisk in half of remaining flour mixture until smooth. Using spatula, gently fold in remaining mixture until a few streaks of flour remain. Stir in cranberries until evenly distributed and no dry streaks of flour remain.
5. Using a portion scoop or large spoon, portion batter into prepared muffin cups (about 1/3 C per muffin). In small bowl, stir turbinado sugar together with remaining zest. Sprinkle over muffin tops.
6. Cover muffin tin and transfer to freezer until solid, at least 3 hours. Transfer frozen batter portions with their liners into a storage bag and keep frozen up to 2 months (see notes)
7. To bake: Adjust oven rack to center position and heat oven to 350 F. Arrange desired number of muffins in a muffin tin and bake 33-36 mins, until muffins are risen, lightly browned, and a toothpick tester comes out clean. Let muffins cool in tin on wire rack for 5 minutes. Remove from tin and cool a further 5 minutes before serving.

Notes

• You can replace buttermilk with 1/2 C greek yogurt (any fat content) mixed with 1 C water, measuring out 1 1/4 C of mixture. Do not use buttermilk powder or clabbered milk (milk mixed with souring agent such as lemon juice).
• A toaster oven works well for baking if using a 6-C muffin tin; they will cook faster so start checking doneness 5 min before lower end of time range.
• *You should be able to bake individual muffins by slipping them into silicone muffin cups to give the muffin walls stability while cooking.
• If liners are stuck to muffin tin after freezing, place tin in rimmed baking sheet with 1/8” warm water for 1 minute. Twist and lift to release.