Go Back

Fresh Cranberry Muffins

These Fresh Cranberry Muffins are soft, fluffy treats bursting with tangy cranberries, perfect for cozy family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.75 cups sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 large egg
  • 0.5 cups milk Almond milk can be used as a substitute.
  • 0.33 cups vegetable oil
  • 1 teaspoon vanilla extract
Main Flavor
  • 1 cup fresh cranberries Roughly chopped if large.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Grease a 12-cup muffin pan with non-stick spray or use paper liners.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. In another bowl, beat the egg lightly, then add the milk, vegetable oil, and vanilla extract. Mix until well combined.
  5. Slowly pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined.
  6. Fold in the fresh cranberries with a spatula.
  7. Spoon the batter evenly into the prepared muffin cups, filling them about ⅔ full.
Baking
  1. Place the muffin pan into the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  2. Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack.

Notes

To store, place muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat in microwave or oven when ready to enjoy.