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cranberry muffins.

Delicious cranberry muffins are a perfect treat for breakfast or as a snack. They are bursting with fresh cranberries and have a sweet, tart flavor that is wonderfully balanced with a hint of citrus, making them a delightful addition to any meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 muffin tin
  • 1 mixing bowls
  • 1 whisk
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 cooling rack
  • 1 oven

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen cranberries If using frozen, do not thaw before mixing.
  • Zest of 1 orange orange (optional)

Instructions
 

  • Preheat the oven to 375°F (190°C). Grease the muffin tin or line it with paper liners.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  • In a separate bowl, mix the milk, vegetable oil, eggs, vanilla extract, and orange zest (if using) until fully combined.
  • Pour the wet ingredients into the dry ingredient mixture and stir gently with a rubber spatula until just combined. Be careful not to overmix.
  • Fold in the cranberries gently, ensuring they are evenly distributed within the batter.
  • Spoon the batter evenly into each muffin cup, filling them about two-thirds full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a cooling rack to cool completely.

Notes

If using frozen cranberries, do not thaw them before mixing them into the batter; this helps prevent the batter from turning pink.
You can add a sprinkle of coarse sugar on top of the muffins before baking for extra sweetness and crunch.
Store any leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for a week. They can also be frozen for up to 3 months.