cranberry muffins.
These delightful cranberry muffins are a perfect balance of tart and sweet, making them an excellent treat for breakfast or a snack. Bursting with fresh cranberries and topped with a sprinkle of sugar, they're quick to prepare and sure to please.
Equipment
- 1 muffin tin
- 2 mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 set measuring cups and spoons
- 1 oven
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter Melted.
- 1 large egg
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen cranberries If using frozen, do not thaw.
Instructions
- Preheat the oven to 400°F (200°C). Grease the muffin tin or line with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the melted butter, egg, milk, and vanilla extract. Mix until well blended.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be lumpy.
- Fold in the cranberries evenly into the batter.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
For added sweetness, you can sprinkle a little sugar on top of the muffins before baking.
These muffins can be stored in an airtight container at room temperature for up to 3 days, or they can be frozen for longer storage.
Feel free to substitute cranberries with blueberries or chopped apples for a different flavor.