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Cranberry Muffins

These delightful muffins burst with sweet-tart cranberry goodness, providing a warm and inviting flavor that makes them perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • 3 large eggs
  • 1 cup buttermilk
  • ½ cup unsalted butter (melted and cooled)
  • 1 ½ cups fresh cranberries Frozen can also be used.
  • 1 zest zest of 1 orange Optional for added flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs and then add the buttermilk and melted butter. Add in the zest of an orange for extra flavor if desired.
  4. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
  5. Fold in the cranberries until evenly distributed.
  6. Fill each muffin cup about ¾ full with the batter.
Baking
  1. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.

Notes

Use fresh cranberries for the best flavor; if using frozen, toss them in a bit of flour before adding. Store leftover muffins at room temperature for up to 2 days or refrigerate for up to a week.