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I’ve been remaking some of my older recipes to refresh the information and pictures. I had gotten a bag of cranberries on sale, so I wanted to make my fresh cranberry muffins. But I ended up tweaking the recipe enough that it turned into something new! I added brown sugar and doubled the recipe and felt like this was something different, so here you go. These are delicious to eat warmed up with some butter. Perfect for breakfast or an afternoon snack!
Cranberry Muffins Recipe
Cranberries usually go on sale at the store in the winter, and so I grabbed a bag several weeks ago!
The most annoying step of this recipe is cutting the cranberries into quarter. If someone has an easy way to do this, I’m all ears!
Then you’re going to mix in some of the white sugar and let them sit. This will help sweeten them!
Mix together the dry ingredients.
Then the wet ingredients.
Gently stir to combine.
Then throw in the cranberries.
Gently stir to combine.
Spray 12 muffin cups with cooking spray and fill about 3/4 full. (This will make two batches!)
They come out moist and fluffy and delicious.
These are the perfect afternoon snack!
Ingredients
- 3 cups cranberries
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 3.5 cups flour
- 5 tsp. baking powder
- 1/2 tsp. salt
- 2 eggs
- 1.5 cups milk
- 10 tbsp. butter, melted
Directions
- Preheat oven to 400° F.
- Cut fresh cranberries into quarters. Sprinkle with 1/4 cup white sugar; set aside.
- Sift remaining white sugar, brown sugar, flour, baking powder and salt.
- In separate bowl, mix egg, milk and butter. Beat until well blended.
- Make a hole in center of dry ingredients; pour in liquid ingredients. Stir together until moistened. Do not over mix.
- Fold in berries.
- Fill 12 greased or lined muffin cups. (This recipe makes 24 muffins total).
- Bake for 18-22 minutes.
