Better Cranberry Muffins

Kitty FloridoJanuary 24, 2016

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How is the cold treating you? We hope that no matter where you’re reading us, you are warm and in the mood for baking! We already shared a recipe for Cranberry Muffins back in 2010, but this version we are sharing here is much better. We got this recipe from Jessica, The Novice Chef. We made a slight adaptation… we added more cranberries and sanding sugar for topping.

I had frozen back from December, that’s why they seem frosted in the picture. This is the perfect muffin base recipe: you can easily substitute the cranberries for any berry or even concord grapes. It’s that good.

Enjoy this weekend with chilly weather by baking and it will make your home warmer and your tummy full :)

Kitty

Better Cranberry Muffins

Recipe adapted from The Novice Chef
Yield: 16 muffins

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup unsalted butter, melted and cooled
⅔ cup sugar
2 eggs
1 ½ tablespoons vanilla extract
3 tablespoons vegetable oil
3 tablespoons milk
1 cup greek yogurt
1 ½ cup cranberries
Sanding sugar, for decoration

Directions:

Preheat oven to 375°F and line a muffin pan with paper liners. Set aside.
In a small bowl, sift together the dry ingredients: all-purpose flour, baking powder, baking soda and salt.
In a measuring cup or a second small bowl, mix together the vanilla, oil and milk.
Now, in a large bowl, mix the melted butter and sugar. Add eggs and mix until combined.
Add the dry mix, alternating with the milk mixture and yogurt. Mix until combined.
Fold in the cranberries.
Using a spoon or an ice-cream scoop, fill the muffin tins until they are ¾ full.
Sprinkle each muffin with sanding sugar.
Bake muffins for 16-18 minutes, or until a toothpick inserted in the center comes out clean.