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
- Mixing bowl
- Measuring cups
- Measuring spoons
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 tsp baking powder, ½ tsp baking soda, ½ tsp salt
- Mix in oil, milk, eggs, and vanilla extract, until combined.½ cup vegetable oil, ¾ cup whole milk, 2 large eggs, 1 tsp vanilla extract
- 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.