Cranberry muffins

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Here’s a delightful recipe for cranberry muffins that are tart, sweet, and perfect for breakfast or a snack!

1 ½ cups all-purpose flour
½ cup sugar (adjust to taste)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon (optional)
1 large egg
½ cup milk (dairy or non-dairy)
⅓ cup vegetable oil (or melted butter)
1 teaspoon vanilla extract
1 ½ cups fresh or frozen cranberries (if using frozen, do not thaw)
Optional topping: 2 tablespoons sugar mixed with 1 teaspoon cinnamon for sprinkling

Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
Combine Wet Ingredients:
- In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until well combined.
Combine Mixtures:
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix.
Add Cranberries:
- Fold in the cranberries gently to distribute them throughout the batter.
Fill Muffin Cups:
- Divide the batter evenly among the muffin cups, filling each about ¾ full. If using, sprinkle the cinnamon sugar mixture on top.
Bake:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden.
Cool and Serve:
- Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy:
- Enjoy your tart and sweet cranberry muffins warm or at room temperature!

Add Ins: Consider adding chopped nuts (like walnuts or pecans) or chocolate chips for extra flavor and texture.
Zest It Up: A teaspoon of orange zest can enhance the flavor of the muffins.
Gluten-Free Option: Use a gluten-free flour blend for a gluten-free version.

These cranberry muffins are sure to be a hit! Enjoy your baking!