These Cranberry Muffins are the perfect blend of tart and sweet, light, fluffy and perfect for your morning breakfast. All you need is one bowl and 30 minutes to whip these babies up from start to finish.
Preheat oven to 400 degrees. Line a muffin tin with paper liners. Spray with non-stick cooking spray.
Add flour, sugar, salt, and baking powder to a large bowl. Whisk to combine.
Measure milk in a large liquid measuring cup. Add butter, egg, yogurt and vanilla. Whisk to combine.
Add the liquid ingredients to the dry ingreidents. Use a spatula to gently combine all the ingredients together until no dry ingredients remain. Add cranberries, gently fold them into the batter.
Fill the muffins tins 3/4 full. (You may have some leftover batter, if so, you can toss or make another muffin later.) Bake until golden brown, about 15-18 minutes. They are ready when a toothpick inserted in the center comes out with a few moist crumbs attached. Remove from the muffin tin and cool on a cooling rack.