cranberry muffins.
These delightful cranberry muffins are perfect for breakfast or a snack. Bursting with tart cranberries and a hint of sweetness, they are simple to make and incredibly delicious.
Equipment
- 1 muffin tin
- 2 mixing bowls
- 1 whisk
- 1 spatula
- 1 set measuring cups and spoons
- 1 cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 cup fresh or frozen cranberries Do not thaw if using frozen.
- ¾ cup granulated sugar
- ½ cup unsalted butter Melted.
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon Optional.
Instructions
- Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and optional cinnamon.
- In another bowl, combine the melted butter, milk, eggs, and vanilla extract. Whisk until well blended.
- Pour the wet ingredients into the dry ingredients and stir gently, being careful not to overmix. Fold in the cranberries.
- Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for about 5 minutes before transferring to a cooling rack.
- If desired, sprinkle a little sugar on top of the muffins before baking for added sweetness.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Notes
If using frozen cranberries, do not thaw them before adding to the batter; this will help prevent the muffins from turning purple.
For added sweetness, you can sprinkle a little sugar on top of the muffins before baking.
Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.