Ingredients
Equipment
Method
- Preheat your oven to 400 degrees Fahrenheit. It’s important to have the oven ready before you start mixing so the muffins bake evenly.
- Line a muffin tin with paper liners and spray them lightly with non-stick cooking spray. This will ensure that your muffins come out easily and remain moist.
- In a large bowl, combine 1 ¾ cups of all-purpose flour, ⅔ cup of granulated sugar, ½ teaspoon of salt, and 2 teaspoons of baking powder. Whisk these dry ingredients together until evenly mixed.
- In another bowl, whisk together ⅓ cup of melted unsalted butter, 1 egg, ½ cup of whole milk, ½ cup of yogurt, and 1 teaspoon of vanilla extract. This mixture adds moisture and flavor.
- Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the mixture together until just combined, being careful not to overmix.
- Add 1 cup of cranberries to the batter. Gently fold them in until they are evenly distributed. The cranberries will add a lovely pop of tartness in every bite.
- Fill each muffin cup about three-quarters full with batter. If you have any leftover batter, you can either toss it or make an extra muffin.
- Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on them as they bake!
- Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy your warm Cranberry Muffins!
Notes
Keep your muffins in an airtight container to retain moisture for up to three days. These muffins freeze well! Place them in a freezer-safe bag for up to three months.