Cranberry Muffin Recipe
Cranberry Muffin Recipe
Table of Contents
Cranberry Muffin Recipe
Indulge in these delightful cranberry muffins, perfect for breakfast or a snack! Bursting with fresh cranberries and a hint of sweetness, this cranberry muffin recipe is simple to make and sure to please everyone.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 large egg
- ¾ cup milk
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen cranberries, roughly chopped
- Optional: ½ cup chopped walnuts or pecans for added crunch
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with non-stick spray.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Stir until well mixed.
- Combine Wet Ingredients: In another bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until smooth.
- Combine Mixtures: Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are fine.
- Add Cranberries: Fold in the chopped cranberries and nuts (if using) until evenly distributed.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
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Cranberry Muffin Recipe
Indulge in these delightful cranberry muffins, perfect for breakfast or a snack! Bursting with fresh cranberries and a hint of sweetness, this cranberry muffin recipe is simple to make and sure to please everyone.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 large egg
- ¾ cup milk
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen cranberries roughly chopped
- Optional: ½ cup chopped walnuts or pecans for added crunch
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with non-stick spray.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Stir until well mixed.
- Combine Wet Ingredients: In another bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until smooth.
- Combine Mixtures: Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are fine.
- Add Cranberries: Fold in the chopped cranberries and nuts (if using) until evenly distributed.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Storage: Store any leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to a month.
- Variations: Feel free to substitute cranberries with blueberries or raspberries for a fruity twist.
- Tip: For extra sweetness, sprinkle a little sugar on top of the muffins before baking.
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