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Cranberry Muffins

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Prep Time 15 minutes
Cook Time 25 minutes
Course Appetizer, Breakfast, Dessert, Snack

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!