Light and fluffy cranberry muffins that balance tartness from the cranberries with sweetness, perfect for breakfast or a delightful afternoon snack.

Scale

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup granulated sugar

1/2 cup unsalted butter, melted

2 large eggs

1 cup whole milk

1 cup fresh or frozen cranberries

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Muffin Tin: Grease a 12-cup muffin tin with cooking spray or line with paper liners.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Combine Wet Ingredients: In a separate bowl, combine the melted butter, eggs, and milk, then mix until smooth.
Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients until just combined.
Add Cranberries: Fold in the cranberries evenly throughout the batter.
Fill the Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, until a toothpick comes out clean.
Cool and Enjoy: Let the muffins cool for a few minutes before transferring to a wire rack.

For a lighter option, replace the butter with vegetable oil or applesauce. You can also use non-dairy milk alternatives.

Keywords: muffins, cranberry muffins, baking, breakfast