These quick cranberry muffins are perfect to accompany a festive, fun dinner and can be whipped up in no more than 20 minutes.
Keyword: cranberry muffins, holiday muffins
Servings: 12large muffins
1 ¾cupsall-purpose flour
½cupsugar + 2 Tablespoons
2tsp baking powder
¼cupvegetable or canola oil
1cupfresh cranberries, coarsely chopped plus handful more for topping muffins
Preheat oven to 400 degrees F. Grease muffin cups or line muffin cups with liners. In a small bowl, combine 2 tablespoons of sugar with coarsely chopped cranberries.
In a medium bowl, combine flour, remaining sugar, baking powder, and salt. Make a well in the center of the dry ingredients.
Add egg, milk, and oil to the center of the well. Stir until just combined (be careful to not over mix). Fold cranberries into batter.
Pour batter into muffin tin (about ⅔ of the way full) and top with a few extra chopped cranberries. Bake for 15 minutes, or until toothpick comes out clean.
Storing: Once completely cooled to room temperature, store in an airtight container. The cranberry muffins will stay fresh for 2-3 days. FREEZING: These muffins can also be frozen. When you're ready to eat, leave them out at room temperature for 2-3 hours before eating.