Cantaloupe Cranberry Muffins Recipe

Name: Cantaloupe Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: All Purpose Flour; Whole Wheat Flour; 1/2 cup granulated sugar; Vanilla; Cantaloupe; 1/2 cup dried cranberries; 1/2 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 large egg; 1 teaspoon baking powder; Granola Cereal

These delightful muffins are a burst of sunshine in every bite! Sweet cantaloupe, tart cranberries, and a hint of warming spice create a moist, crunchy texture that's both nostalgic and utterly delicious. Imagine the taste of summer sunshine mingling with the bright freshness of cranberries – pure joy in every muffin! Perfect for breakfast, brunch, or a delightful afternoon treat.

Prep Time 15 mins

Cook Time 30 mins

Calories 221.1 kcal

Protein 9g

Rating 2.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cantaloupe Cranberry Muffins

All Purpose Flour
Whole Wheat Flour
1/2 cup granulated sugar
Vanilla
Cantaloupe
1/2 cup dried cranberries
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 large egg
1 teaspoon baking powder
Granola Cereal

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How to Make Cantaloupe Cranberry Muffins

Gently drain 1/2 cup of frozen cantaloupe pulp, ensuring no excess water remains.
In a large bowl, whisk together the drained cantaloupe pulp, 1/2 cup granulated sugar, 1 large egg, 1/2 cup plain yogurt, 1 teaspoon ground ginger, and 1/2 teaspoon ground cinnamon until well combined.
Gently fold in 1/2 cup dried cranberries.
In a separate bowl, whisk together 1 1/2 cups all-purpose flour and 1 teaspoon baking powder. Gradually add to the wet ingredients, mixing until just combined. Do not overmix.
Fill greased or lined muffin cups about 3/4 full.
Sprinkle 1/2 to 1 tablespoon of granola on top of each muffin.
Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.