Servings: 12 muffins
Calories: 180kcal
Equipment
- Mixing bowl
- Whisk
- muffin pan
- Oven
Ingredients
For the Batter
- 1 cup all-purpose flour This gives the muffins a soft and tender crumb.
- 1 cup whole wheat flour Adds a nutty flavor and boosts the fiber content.
- 1 cup fresh cranberries The star of the show, lending both tartness and a pop of color.
- 3/4 cup sugar Sweetens without overpowering the tart cranberries.
- 1/2 cup milk Keeps the muffins moist and fluffy.
- 1/2 cup vegetable oil Ensures a rich texture and prevents drying out.
- 2 teaspoons baking powder Provides the necessary lift for delightful muffins.
- 1/2 teaspoon salt Balances the sweetness and enhances the flavors.
- 1 teaspoon vanilla extract Adds a warm, inviting aroma to every bite.
Instructions
How to Make Cranberry Muffins
- Preheat your oven to 375°F (190°C).
- Combine the all-purpose flour, whole wheat flour, baking powder, and salt in a mixing bowl. Whisk them together until well blended.
- Whisk the eggs, sugar, milk, vegetable oil, and vanilla extract in a separate bowl until smoothly combined.
- Fold the wet ingredients into the dry mixture, then add the fresh cranberries, mixing until evenly distributed.
- Spoon the batter into muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean.
- Cool the muffins in the pan for a few minutes before transferring them to a wire rack.
Notes
Optional: Drizzle with a little honey for added sweetness. Ensure all ingredients are at room temperature for better mixing.
Nutrition
Serving: 1muffin | Calories: 180kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 10g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 6mg
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