These fresh cranberry muffins are a perfect breakfast treat or afternoon snack. The tangy and slightly sweet flavor of the cranberries pairs perfectly with the moist and fluffy muffin. Easy to make and great for sharing with family and friends!
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup fresh cranberries, chopped
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 1 large egg
- 1 tsp vanilla extract
Directions
- Preheat the oven to 375°F and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the melted butter, milk, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the chopped cranberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy these fresh cranberry muffins warm or at room temperature!
