Mulled Spice Cranberry Muffin Recipe

Mulled Spice Cranberry Muffin Recipe

This Mulled Spice Cranberry Muffin recipe is a moist muffin that’s perfect on a winter day or night. The mix of cranberry and cinnamon from the mulling spice creates a delicious, savory muffin!

Ingredients:

Mulled Spice Cranberry Mix:

Mulled Spice Cranberry Muffin Batter:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup Mulled Spice Cranberry Mix, drained and chopped

Optional Streusel Topping:

  • 1/4 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 2 tablespoons cold unsalted butter, cut into small pieces

Instructions:

1. Prepare the Mulled Spice Cranberry Mix: In a saucepan, combine cranberries, orange juice, red wine, sugar, cinnamon stick, cloves, and star anise.

Simmer over low heat until the cranberries burst and the mixture thickens, about 15-20 minutes.

Remove from heat, let it cool, then strain the liquid and chop the cranberries. Set aside.

2. Prepare the Mulled Spice Cranberry Muffin Batter: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.

In a large bowl, whisk together melted butter, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the chopped Mulled Spice Cranberry Mix.

3. Optional Streusel Topping: a. In a small bowl, combine flour, brown sugar, and cold butter pieces. Use your fingers to mix until crumbly.

4. Fill Muffin Cups: Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.

If using, sprinkle the streusel topping over each muffin.

5. Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

6. Serve: Enjoy your Mulled Spiced Cranberry Muffins with a hot beverage such as mulled wine, mulled apple cider, coffee or tea.

These muffins will be bursting with the flavors of mulled spices and cranberries, making them a perfect treat for the holiday season!

Mulled Spice Cranberry Cookie Recipe

Mulled Spice Cranberry Cookie Recipe

This Mulled Spice Cranberry Cookies recipe combines the festive flavors of mulled spices with cranberries. The mixing of tart cranberries and cinnamon create a delicious, munchable combination that will make eating just one cooking impossible!

Ingredients:

Mulled Spice Cranberry Mix:

Cookie Dough:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup Mulled Spice Cranberry Mix, drained and chopped

Instructions for Mulled Spice Cranberry Cookies:

1. Prepare the Mulled Spice Cranberry Mix: In a saucepan, combine cranberries, red wine and Boozn Sam’s Cinnamon Glow

Simmer over low heat until the cranberries burst and the mixture thickens, about 15-20 minutes.

Remove from heat, let cool and strain the liquid.

Chop the cranberries and set aside.

2. Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.

In a large bowl, cream together softened butter and granulated sugar until light and fluffy.

Beat in eggs, one at a time, then add vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the chopped Mulled Spice Cranberry Mix.

3. Form Mulled Spiced Cranberry Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.

Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

4. Enjoy your Mulled Spiced Cranberry Cookies with a cup of tea or coffee.

Muffin Mulling Spice Recipe

Muffin Mulling Spice Recipe

This muffin mulling spice recipe has a delicious spiced flavor that’s perfect on a cold winter night. This mulling spice infused recipe starts with a gluhwein reduction and uses that in the muffin recipe!

Ingredients:

For the Mulling Spice Reduction:

For the Muffins:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 2 large eggs

Instructions:

1. Prepare the Mulling Spice Reduction: In a saucepan, combine red wine and two Boozn Sam’s Glow Cinnamon Mulling Spice infusion kits. Simmer over low heat for 20 – 25 minutes, until reduced by 1/3 to 1/2. Allow the reduction to cool. Toss out the spice bags.

2. Pour yourself a mug of mulling spice wine: You’ve worked hard and earned a reward. Pour yourself a 12 oz mug of gluhwein from the mulling spice reduction you just made. Add a big ‘ol chunk of cinnamon bark, from the Boozn Sam’s infusion kit.

3. Prepare the Muffins: Preheat the oven to 350°F. Line a muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cloves.

In a large bowl, cream together the softened butter and brown sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Finally, fold in 1 cup of the cooled Glühwein reduction until evenly incorporated.

4. Bake the Muffins: Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

5. Serve: Serve the mulling spice muffins.

Enjoy your muffin mulling spice recipe, which combines the warm and spiced flavors of mulled wine!

Gingerbread Mulling Spice Recipe

Gingerbread Mulling Spice Recipe

Gingerbread Mulling Spice Recipe combines the warm flavors of mulling spice with the spice of gingerbread to create a delightful winter mulling spice treat. This mulling spice infused recipe starts with a gluhwein reduction and uses that in the gingerbread recipe AND also in a picture perfect drizzle over the top!

Ingredients:

For the Mulling Spice Reduction:

For the Gingerbread:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/2 cup molasses
  • 2 large eggs
  • 1 cup Mulling Spice reduction (cooled)

Instructions:

1. Prepare the Mulling Spice Reduction: In a saucepan, combine red wine and two Boozn Sam’s Glow Orange Mulling Spice infusion kits. Simmer over low heat for 20 – 25 minutes, until reduced by 1/3 to 1/2. Allow the reduction to cool. Toss out the spice bags.

2. Pour yourself a mug of mulling spice wine: You’ve worked hard and earned a reward. Pour yourself a 12 oz mug of gluhwein from the mulling spice reduction you just made. Add one of the candied oranges on a skewer, from the Boozn Sam’s infusion kit.

3. Prepare the Gingerbread: Preheat the oven to 350°F. Grease and flour a gingerbread mold or 9 inch, square baking pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.

In a large bowl, cream together the butter and brown sugar until light and fluffy.

Add the molasses and eggs to the butter-sugar mixture, beating well after each addition.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Finally, fold in 1 cup of the cooled mulling spice reduction until evenly incorporated.

4. Bake the Gingerbread: Pour the gingerbread batter into the prepared mold or pan.

Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean.

Allow the gingerbread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

5. Mulling Spice Mix Glaze: Mix some powdered sugar with a little of the Glühwein reduction to make a glaze. Then drizzle the glaze over the cooled gingerbread.

6. Serve: Slice and serve the gingerbread mulling spice.

Enjoy your gingerbread mulling spice recipe, which combines the warm and spiced flavors of mulled wine!