cranberry muffins

Cranberry Muffins: A Step-by-Step Guide

Cranberry muffins are a delightful treat, perfect for breakfast or snacks. Here’s a simple, versatile recipe to yield fluffy, flavorful muffins every time.

Ingredients:

- 2 cups all-purpose flour

- ¾ cup granulated sugar

- 2 tsp baking powder

- ½ tsp salt

- 1 cup milk (dairy or plant-based)

- 1 large egg

- ⅓ cup melted butter or vegetable oil

- 1 tsp vanilla extract

- 1 ½ cups fresh or frozen cranberries

Instructions:

1. Preheat & Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. Combine Wet Ingredients: In another bowl, beat the egg, then whisk in milk, melted butter/oil, and vanilla.

4. Blend Batter: Pour the wet ingredients into the dry ingredients. Stir *just until combined*—overmixing leads to tough muffins. Fold in cranberries.

5. Bake: Divide batter evenly among muffin cups. Bake for 20–25 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.

Variations: Add orange zest for brightness, swap cranberries for blueberries, or top with a streusel (mix flour, sugar, and butter, then sprinkle before baking). These muffins stay fresh for 3 days in an airtight container. Enjoy!