Better Than a Bakery Fresh Cranberry Muffins
Perfectly sweet, moist, and SO. GOOD. These Fresh Cranberry Muffins are better than any bakery and so simple!
Servings: 10 muffins
Calories: 330kcal
Ingredients
- 2 cups fresh cranberries
- 2 Tablespoons all purpose flour
- 1½ cups all purpose flour
- ¾ cup granulated sugar
- 1½ teaspoons baking powder
- ⅓ teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk
- 2 large eggs
- ½ cup vegetable oil
- ¾ teaspoon vanilla extract
Instructions
- Preheat oven to 350℉/177℃.
- Spray muffin tin with baking spray or line with baking cups.
- In a medium bowl, toss together the cranberries and the 2 Tablespoons flour. Set aside.
- Whisk the remaining flour, sugar, baking powder, baking soda, and salt together in a large bowl. Set aside.
- In a small bowl, combine the milk, eggs, vegetable oil, and vanilla. Whisk to combine.
- Add wet ingredients to dry ingredients. Stir only to combine.
- Fold in cranberries.
- Scoop into prepared muffin tin.
- Bake for 30 minutes, or until muffins test done.
Notes
Substitutions
- You can use frozen cranberries instead of fresh.
- When picking cranberries, make sure they're red/deep red in color and not shrived or brown.
- Try and find the smallest cranberries you can. If you buy larger ones, they may not cook all the way through and may make your muffins taste bitter.
- Fill each muffin cup to about ¾ of the way full.
- These muffins freeze really well!
Nutrition
Serving: 1muffin | Calories: 330kcal | Carbohydrates: 48g | Protein: 6g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 241mg | Potassium: 103mg | Fiber: 2g | Sugar: 17g | Vitamin A: 99IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 2mg