Cranberry muffins are a delightful treat, perfect for breakfast or snacks. Here’s a simple, step-by-step guide to baking them at home.
Ingredients:
- 2 cups all-purpose flour
- ¾ cup sugar (adjust to taste)
- 2 tsp baking powder
- ½ tsp salt
- 1 cup milk (dairy or plant-based)
- 1 large egg
- ⅓ cup melted butter or oil
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries
- Optional: ½ cup chopped walnuts or white chocolate chips
Instructions:
1. Preheat & Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt. Ensure no lumps remain.
3. Combine Wet Ingredients: In another bowl, beat the egg, then add milk, melted butter, and vanilla. Stir until smooth.
4. Blend Batter: Pour the wet mixture into the dry ingredients. Fold gently with a spatula *just until combined*—overmixing makes muffins tough. Add cranberries (and nuts/chocolate, if using), then mix lightly.
5. Bake: Divide batter evenly among the muffin cups. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
6. Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips: For extra flavor, toss cranberries in 1 tbsp flour before adding to prevent sinking. Enjoy these moist, tangy muffins plain or with a butter spread!
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