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!
Ingredients
- 2 cups fresh cranberries
- 2 Tablespoons all purpose flour
- 1 ½ cups all purpose flour
- ¾ cup sugar
- 1 ½ teaspoons baking powder
- ⅓ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
- 2 eggs
- ½ cup vegetable oil
- ¾ teaspoon vanilla
Instructions
- Preheat oven to 350 degrees.
- 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 dried cranberries instead of fresh.
- When picking cranberries, make sure they're red/deep read in color and not shrived or brown.
- Make sure you 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 bitter in taste.
- Fill each muffin cup to about ¾ of the way full.
- These muffins freeze really well!
Nutrition
Serving: 1muffinCalories: 330kcalCarbohydrates: 48gProtein: 6gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 35mgSodium: 241mgPotassium: 103mgFiber: 2gSugar: 17gVitamin A: 99IUVitamin C: 3mgCalcium: 75mgIron: 2mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.