Cranberry Muffins Recipe
Introduction
Cranberry muffins are a delightful treat, perfect for breakfast or an afternoon snack. These moist and tangy muffins have just the right balance of sweetness and tartness, making them a crowd-pleaser year-round.
Ingredients
- 1 ¾ cup all-purpose flour
- ⅔ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup melted unsalted butter
- 1 egg
- ½ cup whole milk
- ½ cup yogurt
- 1 teaspoon vanilla extract
- 1 cup cranberries
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit. Line a muffin tin with paper liners and spray with non-stick cooking spray.
- Step 2: In a large bowl, whisk together the flour, sugar, salt, and baking powder until well combined.
- Step 3: In another bowl, whisk the melted butter, egg, milk, yogurt, and vanilla extract until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture until just combined, making sure no dry flour remains.
- Step 5: Fold in the cranberries gently to distribute them evenly throughout the batter.
- Step 6: Fill each muffin cup about ¾ full with the batter. You may have some leftover batter; you can bake extra muffins or save it for later.
- Step 7: Bake the muffins for 15 to 18 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
Tips & Variations
- Use fresh or frozen cranberries; if using frozen, do not thaw to avoid bleeding color into the batter.
- For extra flavor, add a teaspoon of orange zest to the batter.
- Substitute yogurt with sour cream for a slightly tangier taste.
- Try adding chopped nuts like walnuts or pecans for crunch.
Storage
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze the muffins for up to 3 months; thaw at room temperature and warm in the oven or microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cranberries in this recipe?
Yes, you can use frozen cranberries. Add them to the batter while still frozen to prevent the color from bleeding too much and to keep the batter from becoming too watery.
What can I substitute for yogurt in the muffins?
You can substitute yogurt with sour cream or buttermilk for a similar texture and tangy flavor. Just use the same quantity as listed in the recipe.
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Cranberry Muffins Recipe
- Total Time: 25-28 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These cranberry muffins are moist, tender, and bursting with fresh cranberries. Made with whole milk, yogurt, and melted butter, they offer a perfect balance of sweetness and tang, ideal for breakfast or a snack.
Ingredients
Dry Ingredients
- 1 ¾ cup all-purpose flour
- ⅔ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
Wet Ingredients
- ⅓ cup melted unsalted butter
- 1 egg
- ½ cup whole milk
- ½ cup yogurt
- 1 teaspoon vanilla extract
Fruit
- 1 cup cranberries
Instructions
- Preheat the oven and prepare muffin tin: Preheat your oven to 400 degrees Fahrenheit. Line a muffin tin with paper liners and spray each liner lightly with non-stick cooking spray to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder until evenly combined.
- Combine wet ingredients: In another bowl, whisk together the melted unsalted butter, egg, whole milk, yogurt, and vanilla extract until smooth and well blended.
- Combine mixtures and add cranberries: Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined and there are no visible patches of dry flour. Carefully fold in the cranberries to distribute them evenly without overmixing.
- Fill muffin cups: Fill each muffin liner about ¾ full with the batter. If you have extra batter, you may use it to make additional muffins or discard.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Notes
- Do not overmix the batter to avoid dense muffins; fold gently until combined.
- Fresh cranberries work best, but you can use frozen cranberries without thawing, just fold them in gently.
- For a dairy-free version, substitute milk and yogurt with plant-based alternatives.
- These muffins freeze well; store cooled muffins in an airtight container in the freezer for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: cranberry muffins, breakfast muffins, easy muffins, baked muffins, yogurt muffins, berry muffins
