Fresh Cranberry Muffins
Delicious muffins generously loaded with tart cranberries combine for the perfect heavenly treat.
Servings: 12
Calories:
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.