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Cranberry Muffins

These fresh cranberry muffins with turbinado topping are bright, tender, and just sweet enough, making them perfect for breakfast, brunch, or an afternoon snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 194
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups 1 3/4 cups (210 g) all-purpose flour
  • 1 tsp 1 tsp (6 g) baking soda
  • 0.5 tsp 1/2 tsp ground cinnamon
  • 0.5 tsp 1/2 tsp kosher salt
Wet Ingredients
  • 0.5 cups 1/2 cup (113 g) unsalted butter, melted (1 stick)
  • 1 cup 1 cup (200 g) granulated sugar
  • 0.75 cups 3/4 cup (170 g) milk, room temperature
  • 0.5 cups 1/2 cup (114 g) plain Greek yogurt, room temperature
  • 2 large 2 large eggs (100 g), room temperature
  • 1 tsp 1 tsp (4 g) pure vanilla extract
  • 0.5 tsp 1/2 tsp (2 g) almond extract Optional
Filling and Topping
  • 2 cups 2 cups (232 g) fresh cranberries
  • 2 tbsp 2 tbsp (23 g) turbinado sugar, optional, for topping

Method
 

Preparation
  1. Preheat the oven to 350°F. Grease a standard muffin tin well.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.
  3. In another bowl, whisk the melted butter, sugar, milk, Greek yogurt, eggs, vanilla extract, and almond extract until smooth.
  4. Add the wet mixture to the dry ingredients and mix just until combined. Gently fold in the fresh cranberries.
Baking
  1. Divide the batter evenly among the muffin cups. Sprinkle turbinado sugar over the tops, if using.
  2. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the muffins cool slightly in the pan before moving them to a wire rack.

Notes

For best flavor and texture, use room-temperature ingredients and be gentle when folding in the cranberries. Store in an airtight container for up to 2 days, or refrigerate for up to 5 days. Can be frozen for up to 3 months.