Description
Delight in these homemade cranberry muffins that blend the tartness of fresh cranberries with a wholesome mix of all-purpose and whole wheat flour. Perfectly moist and subtly sweet, these muffins are easy to bake and make a delicious breakfast or snack for any time of day.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 eggs
- 3/4 cup sugar
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Additional
- 1 cup fresh cranberries
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the muffins evenly.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, and salt. Stir to evenly distribute all dry ingredients.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, sugar, milk, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
- Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together until just combined to avoid overmixing, then carefully fold in the fresh cranberries so they are evenly distributed.
- Fill Muffin Cups: Spoon the batter into a greased or paper-lined muffin tin, filling each cup about three-quarters full to give the muffins room to rise.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- For a healthier option, use low-fat milk or substitute vegetable oil with applesauce.
- Fresh cranberries can be swapped with frozen cranberries, but do not thaw them before adding to the batter to prevent bleeding of color.
- Make sure not to overmix the batter to keep the muffins light and fluffy.
- These muffins can be stored in an airtight container for up to 3 days or frozen for up to 1 month.
