Moist rich and scrumptious vanilla muffins filled with deliciously tart cranberries is a perfect snack to have on hand for any occasion. Send seasonally inviting aromas throughout a warm kitchen when you bake a batch of these mouthwatering tummy pleasers. I love these fresh made but also look froward to a morning cup of coffee in my left hand and one of these goodies in my right. The only problem with these will be how long they are available to eat because your family will gobble them down faster than you can bake them up. My family absolutely loves these muffins and we hope you decide to give them a try to see for yourself just how delicious they really are.
Watch the video and follow the instructions below to have these homemade classics on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These keep well for days but are best enjoyed fresh from the oven. Feel free to reheat them in the toaster oven the next day if you like yours warm, that’s the way my kids appreciate thiers. Thanks for visiting and see you again soon.
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In a large bowl: Fadd sugar, eggs and mix well.
Then pour in the milk, oil, vanilla extract, while continuing to mix. Once the mix is uniform, add flour, baking powder, salt and combine using a mixer mix.
Sprinkle in fresh cranberries (if using frozen cranberries: do not let thaw mix while still frozen)
Then gently fold the batter until every distributed throughout the batter (do not over mix or use a mixer on this step, be gentle).
Use an ice cream scooper to measure even portions. Place each scoop of batter into the muffin tin (should be exactly 12 scoops).
Bake for 22-25 minutes or until golden brown. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack until completely cooled.
Enjoy!
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Fresh Cranberry Muffins
Equipment
- Muffin Tin
Ingredients
- 2 cups fresh cranberries or frozen
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup milk (whole, low, fat-free or half & half)
- ½ cup vegetable or canola oil
- 2 ½ tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 2 large eggs room temperature
Instructions
- Preheat the oven to 350°F.
- In a large bowl: add sugar, eggs and mix well. Then pour in the milk, oil, vanilla extract, while continuing to mix. Once the mix is uniform, add flour, baking powder, salt and combine using a mixer mix. Sprinkle in fresh cranberries (if using frozen cranberries: do not let thaw mix while still frozen) then gently fold the batter until every distributed throughout the batter (do not over mix or use a mixer on this step, be gentle).
- Coat the muffin tins with cooking spray or butter (optional: muffin paper liner).
- Use an ice cream scooper to measure even portions. Place each scoop of batter into the muffin tin (should be exactly 12 scoops).
- Bake for 22-25 minutes or until golden brown. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack until completely cooled.
Serve & Enjoy!
Video
More Baked Good
They look so good 😋