Cranberry Muffins
Make delicious homemade cranberry muffins in just 40 minutes! This easy recipe uses fresh cranberries and simple ingredients for perfect breakfast treats everyone will love.
Equipment
- mixing bowl
- whisk
- spatula
- muffin tin
- oven
- measuring cups
- measuring spoons
- knife
- cutting board
- fork
- wire rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 large egg at room temperature
- 3/4 cup whole milk
- 1/2 cup unsalted butter melted and slightly cooled
- 1 tsp vanilla extract
Add-ins
- 1 1/2 cups fresh or frozen cranberries coarsely chopped
- 2 tsp coarse sugar for sprinkling on top
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup standard muffin tin with paper liners or grease the cups generously with butter.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until they are fully combined and free of lumps.
- In a separate medium bowl, beat the egg with a fork, then whisk in the milk, melted butter, and vanilla extract until the mixture is smooth and uniform.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until the batter is just combined; a few streaks of flour are okay and the batter will be slightly lumpy to prevent overmixing.
- Gently fold the chopped cranberries into the batter until they are evenly distributed throughout.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full, and sprinkle the top of each one with the coarse sugar.
- Bake for 20 to 25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one comes out clean with no wet batter.
- Let the muffins cool in the pan on a wire rack for 5 minutes before transferring them directly to the rack to cool completely.
Notes
Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.