Description
These Fresh Cranberry Muffins are a delightful breakfast or snack option, bursting with tart cranberries and a hint of almond extract. Fluffy, moist, and lightly sweetened, they’re perfect for a cozy morning or afternoon treat. Sparkling sugar on top adds a subtle crunch and 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 the oven: 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. This ensures an even distribution of leavening agents.
- Add wet ingredients: Pour in the vegetable oil, milk (or half and half), eggs, and almond extract into the dry ingredients. Whisk everything together thoroughly until the batter is smooth and well blended with no dry patches.
- Fold in cranberries: Gently fold in the fresh or frozen cranberries, being careful not to overmix to keep the berries intact and evenly distributed throughout the batter.
- Fill muffin tins and top: Divide the batter evenly among the 12 muffin cups. Sprinkle sparkling sugar over the tops for a sweet and crunchy finish, if using.
- Bake: Bake the muffins in the preheated oven for about 25 minutes, or until they have risen well and are just beginning to turn golden on top. A toothpick inserted in the center should come out clean or with only a few moist crumbs.
- Cool: Allow the muffins to cool in the muffin tins for several minutes before removing them to a wire rack. This helps them set and prevents breakage.
Notes
- Using frozen cranberries is fine; do not thaw them before folding into the batter to prevent blueberry bleeding into the batter.
- Substitute almond extract with vanilla extract for a different but equally delicious flavor.
- Sparking sugar topping is optional but adds a nice crunchy texture and visual appeal.
- To keep the muffins moist, do not overbake and allow them to cool properly in the pan before removing.
- For a lower-fat version, substitute vegetable oil with applesauce (same quantity).
Nutrition
- Serving Size: 1 muffin
- Calories: 200 kcal
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
