Cranberry Muffins
Cranberry Muffins are soft, moist, and pleasantly tangy.They are easy to make with simple ingredients.Perfect for breakfast, snacks, or light desserts.A delicious way to enjoy fresh or dried cranberries.
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted
- ¾ cup milk or buttermilk
- 2 large eggs
- 1 ½ cups fresh or dried cranberries
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Zest of 1 orange (optional, for extra flavor)
Instructions
- Preheat oven to 180°C (350°F) and line a muffin tin with paper liners.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, whisk melted butter, sugar, eggs, milk, and vanilla.
- Gently combine wet and dry ingredients until just mixed.
- Fold in cranberries and orange zest if using.
- Fill muffin cups ¾ full with batter.
- Bake for 22–25 minutes until golden and a toothpick comes out clean.
- Cool slightly before serving.
Notes
- Fresh cranberries provide the best tart flavor.
- Chop large cranberries for even distribution.
- Do not overmix to keep muffins tender.
- Baking time may vary by oven.
- Muffins taste best the day they’re baked.