Cranberry Muffins Recipe
These cranberry muffins are fluffy, moist, and loaded with bursts of tangy cranberries in every bite. Perfect for a quick breakfast, brunch, or snack, they strike a perfect balance of sweet and tart. Easy to make and even easier to love!
Ingredients
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ tsp salt
- 2 tsp baking powder
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup milk
- 1 tsp vanilla extract
- 1½ cups fresh or frozen cranberries
- Optional: coarse sugar for topping
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, sugar, salt, and baking powder.
- In another bowl, mix oil, egg, milk, and vanilla extract.
- Combine wet and dry ingredients, stirring until just mixed.
- Fold in cranberries gently.
- Spoon batter into muffin cups, filling each about ¾ full.
- Sprinkle tops with coarse sugar if desired.
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- Use orange zest for added flavor.
- Frozen cranberries don’t need to be thawed.
- Muffins stay fresh up to 3 days in an airtight container
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