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Cranberry Muffins

These light and fluffy Cranberry Muffins combine sweetness and tartness, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 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
  • ½ cup vegetable oil
  • ½ cup buttermilk
  • 1 tsp vanilla extract
  • 1 ½ cups fresh or frozen cranberries chopped

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Muffin tin
  • Parchment paper liners or cooking spray

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Line a muffin tin with parchment paper liners or spray with cooking spray.
  3. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
  4. In another bowl, beat the egg, then add the vegetable oil, buttermilk, and vanilla extract.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  6. Fold in the chopped cranberries.
  7. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
  8. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.

Notes

Serve with butter or cream cheese for added richness, and enjoy with a hot cup of coffee or tea.