Fresh Cranberry Muffins
Each bite of these cranberry muffins is moist, super soft, and fluffy, and the flavor is oh-so! They're perfect as quick breakfast muffins, especially during the holiday season.
Servings: 12 Muffins
Calories: 232kcal
Equipment
- Muffin tin
Ingredients
- 2 cups all purpose flour
- ¾ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- ¾ cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh cranberries
Instructions
- Preheat oven to 180C / 350F and line a 12-cup muffin tin with muffin liners.
- In a large bowl, mix together flour, baking soda, baking powder, sugar and salt.2 cups all purpose flour, ¾ cup granulated sugar, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Mix in oil, milk, eggs, and vanilla extract, until combined.½ cup vegetable oil, ¾ cup whole milk, 2 large eggs, 1 teaspoon vanilla extract
- Fold in the cranberries.Fold in the cranberries.1 ½ cups fresh cranberries
- Scoop the batter into the muffin tin cups, and sprinkle some granulated sugar on top.
- Bake for about 20-25 minutes; let them cool completely, then serve.
Notes
As a rule of thumb, fill your muffin cups no more than three-quarters of the way full. That is sufficient space for the muffins to rise without making a mess inside your oven.
Nutrition
Serving: 1Muffin | Calories: 232kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 232mg | Potassium: 68mg | Fiber: 1g | Sugar: 14g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg