Cranberry Muffins
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.
Servings: 12 muffins
Cost: $15
Equipment
- Muffin Tin
- Mixing Bowl
Ingredients
- 1 ¾ cup all-purpose flour
- ⅔ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup melted unsalted butter
- 1 egg
- ½ cup whole milk
- ½ cup yogurt
- 1 teaspoon vanilla extract
- 1 cup cranberries
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a muffin tin with paper liners and spray with non-stick cooking spray.
- Add 1 ¾ cup all-purpose flour, ⅔ cup granulated sugar, ½ teaspoon salt, and 2 teaspoons baking powder to a large bowl and whisk to combine.
- Add the ⅓ cup melted unsalted butter, 1 egg, ½ cup whole milk , ½ cup yogurt, and 1 teaspoon vanilla extract and whisk to combine.
- Add the butter mixture to the flour mixture. Use a spatula to gently combine all the ingredients together until no dry ingredients remain. Add 1 cup cranberries and gently fold them into the batter.
- Fill each muffin tin ¾ full. (You may have some leftover batter; if so, you can toss it or make another muffin later.)
- Bake the muffins for 15-18 minutes until they are golden brown and a toothpick inserted comes out clean.
Nutrition
Serving: 1muffin | Calories: 177kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 183mg | Potassium: 65mg | Fiber: 1g | Sugar: 13g | Vitamin A: 209IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg
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