Description
These Fresh Cranberry Muffins are a delightful treat bursting with tart cranberries and a subtle almond aroma. Perfectly moist and tender, they’re ideal for breakfast, brunch, or a sweet snack. The sparkling sugar topping adds a lovely crunch and a touch of sparkle to each muffin.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup vegetable oil
- 3/4 cup milk, or half and half
- 2 large eggs
- 1 1/2 tsp almond extract (or substitute vanilla extract)
Other
- 2 cups fresh or frozen cranberries
- 3 Tbsp sparkling sugar, for topping (optional)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and butter a 12-cup muffin tin or line it with muffin liners to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Pour in the vegetable oil, milk (or half and half), eggs, and almond extract. Whisk everything together until the batter is smooth and evenly blended without overmixing.
- Fold in Cranberries: Gently fold the fresh or frozen cranberries into the batter, ensuring they are evenly distributed without crushing them.
- Fill Muffin Cups and Add Topping: Divide the batter evenly into the prepared muffin cups. Sprinkle the top of each muffin with sparkling sugar if using for extra crunch and sparkle.
- Bake: Bake in the preheated oven for about 25 minutes, or until the muffins have risen and the tops are just starting to turn golden brown.
- Cool: Allow the muffins to cool in the tin for a few minutes before carefully removing them to a wire rack to cool completely or enjoy warm.
Notes
- For best results, use fresh or frozen cranberries without thawing to prevent the batter from becoming too watery.
- If you prefer a vanilla flavor, substitute almond extract with vanilla extract.
- The sparkling sugar topping is optional but adds a lovely texture and appearance to the muffins.
- Do not overmix the batter to keep the muffins tender and light.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
