How to Make Cranberry Muffins

Muffins are surprisingly easy to remove from a muffin tin.

Muffin recipes can make use of all kinds of fruit, from apples to bananas to blueberries. Cranberries, however, offer a tangy bite that most other muffin ingredients can't approach. These berries are also packed with nutrients and antioxidants that any health-conscious baker can love. As such, light, fluffy cranberry muffins are a smart idea for breakfast, snack time or even dessert.

Things You'll Need

• Muffin tin
• Whisk
• Spoon
• 2 mixing bowls
• 1 3/4 cup all-purpose flour
• 3/4 cup sugar
• 3/4 tsp. salt
• 2 tsp. baking powder
• 1/4 tsp. salt
• 3/4 cup milk
• 1/4 butter or margarine, melted
• 1 large egg, gently beaten
• 1 cup dried cranberries or chopped fresh cranberries
• 1 tsp. almond or vanilla extract
• 1 tsp. orange zest
• Cooking spray or canola oil
• Wire cooling rack

Instructions

1. Preheat oven to 400 degrees F.

2. Add flour, cranberries, baking powder, sugar and salt to a mixing bowl. Whisk until ingredients are thoroughly combined.

3. Add melted butter, milk, orange zest, almond or vanilla extract and the egg to a second mixing bowl. Gently whisk the mixture.

4. Pour the butter mixture into the flour mixture. Stir until all the ingredients are mixed.

5. Grease or spray a muffin tin with canola oil or cooking spray.

6. Fill each muffin basin with batter, allowing the mixture to fill only 2/3 of each basin.

7. Bake the muffins in the oven for 18 to 20 minutes, or until golden brown.

8. Remove muffins from oven and muffin tin and place them on a wire cooling rack. Serve warm.

References

• My Recipes: Fresh Cranberry Muffins
• Cat Can Cook; Easy Cranberry Muffins; Catherine Robertson