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These cranberry muffins are a quick and flavorful bake that will be a welcome addition to your repertoire throughout the holiday season. These flavourful cranberry muffins may be cooling on the counter in no time because they can be prepared in less than 35 minutes. And they largely rely on the ingredients commonly available in your pantry. Individual-sized cranberry-studded fast bread and cranberry muffins rise naturally without the use of yeast. These festive cranberry muffins are a pleasant change from the usual apple or blueberry muffins since they are packed with flavour and made using year-round available ingredients. The recipe is given a little shine by a light dusting of sparkling sugar, but if you want to wow your brunch guests, you can dress these muffins up even more by including sliced almonds or a straightforward oat streusel topping.
Here’s how you can make cranberry muffins at home:
Ingredients:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 3/4 cup milk, or half and half
• 1/2 teaspoon baking soda
• 2 cups fresh or frozen cranberries
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons almond extract (or vanilla extract)
• 2 teaspoons baking powder
• For the topping: 3 tbsp. sparkling sugar (optional).
Method:
• Butter or line a 12-cup muffin pan with muffin tin liners, and preheat the oven to 350 degrees.
• In a large mixing bowl, combine the salt, baking soda, baking powder, and flour.
• Blend everything well by whisking in the almond extract, milk, vegetable oil, and eggs.
• Fold in the cranberries after adding them.
• After dividing the batter among the muffin tins, sprinkle the sparkling sugar on top.
• Bake for about 25–35 minutes, or until the top has risen and is just beginning to turn golden.
• Before removing the muffins from the muffin tins, let them cool.
