Cranberry Muffins
These delicious fresh cranberry muffins are the perfect mixture of tangy tart cranberry with a sweet crumbly topping.
Baking with cranberries is the best during fall and winter seasons. It adds this tangy tart flavor to these sweet muffins. The crumbly topping adds a layer of texture and sweetness that balances out the tart cranberries.
Other Variations Suggestion or Added Toppings
- Adding a zest of orange to the batter to make an orange and cranberry combination
- Additional cinnamon to the batter
- Adding sliced nuts such as almonds and walnuts for crunch
Instructions
Preheat oven 350 degrees. Line muffin tin with liners.
Whisk together flour, sugar, baking powder, baking soda, and salt together in a mixing bowl.
Add butter, milk, eggs, and vanilla extract to the same mixing bowl. Whisk everything together.
Mix cranberries (cranberries cut in half) and coat with sugar in a separate small bowl. Note if you add more cranberries to add additional sugar otherwise muffins will be more tart.
Add cranberries to batter mixture and fold to combine.
Divide the batter evenly into muffin tins.
To create the crumb topping: Add all dry ingredients together- flour, sugar, and cinnamon. Slowly add the butter into the bowl while stirring with a fork.
Top muffins with crumb topping evenly.
Bake for about 25 minutes until risen and start turning golden on top. For a golden top you can broil for 1-2 minutes on high watching muffins carefully.
Allow to cool and serve. Enjoy!
Cranberry Muffins
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup melted butter
- ¾ cup milk
- 2 eggs
- 1 tsp vanilla extract
- 1 cup fresh cranberries cut in half (can use between 1-2 cups if you like more cranberries)
- 1/8 cup granulated sugar (to coat cranberries- will need more if using more then 1 cup of cranberries)
Crumb topping
- ¾ cup all-purpose flour
- ½ cup loosely pack brown sugar
- ¼ tsp cinnamon
- 4 tbsp butter
Instructions
- Preheat oven 350 degrees. Line muffin tin with liners.
- Whisk together flour, sugar, baking powder, baking soda, and salt together in a mixing bowl.
- Add butter, milk, eggs, and vanilla extract to the same mixing bowl. Whisk everything together.
- Mix cranberries (cranberries cut in half) and coat with sugar in a separate small bowl. Note if you add more cranberries to add additional sugar otherwise muffins will be more tart.
- Add cranberries to batter mixture and fold to combine.
- Divide the batter evenly into muffin tins.
- To create the crumb topping: Add all dry ingredients together- flour, sugar, and cinnamon. Slowly add the butter into the bowl while stirring with a fork.
- Top muffins with crumb topping evenly.
- Bake for about 25 minutes until risen and start turning golden on top. For a golden top you can broil for 1-2 minutes on high watching muffins carefully.
- Allow to cool and serve. Enjoy!