Cranberry Muffins Recipe
—·American
Ingredients
- 1¾ cups all-purpose flour (210 grams)
- 1 teaspoon baking soda (6 grams)
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup unsalted butter (113 grams, melted (1 stick))
- 1 cup granulated sugar (200 grams)
- ¾ cup milk (170 grams, room temperature)
- ½ cup plain Greek yogurt (114 grams, room temperature)
- 2 large eggs (100 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
- ½ teaspoon almond extract (2 grams)
- 2 cups fresh cranberries (232 grams)
- 2 tablespoons turbinado sugar (23 grams; optional, for topping)
Instructions
11 steps
- 1
Preheat the oven to 350°F.
- 2
Whisk
- 3
In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.
- 4
Stir
- 5
In another bowl, whisk together the butter, sugar, milk, Greek yogurt, eggs, vanilla extract, and almond extract.
- 6
Add the wet ingredients to the dry ingredients.
- 7
Fold in the cranberries.
- 8
Divide
- 9
Place an even amount of the batter into the cups of a greased muffin tin.
- 10
Sprinkle turbinado sugar over the tops.
- 11
Bake in the oven for 18-20 minutes, or until a toothpick comes out clean.
20 min
Progress
0 / 11 steps
Nutrition
Per serving (based on 12 servings)
Calories
194cal
Protein
4.0g
Carbs
23.0g
Fat
9.0g
Fiber
1.0g
Sugar
8.0g
Sodium
211mg
Saturated Fat
5.0g
