Cranberry Matcha Muffins
40 minutes • 6 muffins
Soft, bakery-style muffins with a tender crumb, bursting with jammy cranberries and a hint of matcha. These gluten-free treats bring a festive touch to your table, perfect for winter mornings or holiday gatherings.
What you need
- Brown Butter Cranberries
- ¾ cup fresh or frozen cranberries
- 1½ tbsp unsalted butter
- 1½ tbsp maple syrup or honey
- Pinch of salt
- Muffins
- 1 cup @dilettosofoods AMore Mix (Vava Vanilla
- 1 large egg, room temp
- ⅓ cup milk of choice (whole milk or almond milk work great)
- ¼ cup brown butter, slightly cooled (from above + extra)
- 2 tbsp maple syrup or honey
- 1–1½ tsp matcha powder
- ½ tsp vanilla extract
- Optional topping
- Coarse sugar or coconut sugar
- White chocolate chips or drizzle
How to do it
- MELT butter In a small skillet, over medium heat.
- LET it foam and brown until it smells nutty and turns golden.
- ADD cranberries, maple syrup, and salt.
- SAUTE 3–5 minutes until berries soften and burst.
- REMOVE from heat. Set aside to cool slightly.
- PREHEAT oven to 375°F (190°C). Line or grease a muffin tin.
- BATTER: In a bowl, whisk: Egg, Milk, Brown butter, Maple syrup, and Vanilla
- ADD: Amore Mix and Matcha powder
- STIR gently until just combined. Do not overmix — thick, scoopable batter is what you want.
- FOLD in most of the cranberries, reserving a spoonful for topping.
- DIVIDE batter evenly between muffin cups.
- TOP with remaining cranberries and a light sprinkle of sugar or white chocolate if using.
- BAKE 17–20 minutes, until domed and a toothpick comes out mostly clean.
- COOL 5 minutes, then enjoy warm.
See how it's done!
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