Fresh Cranberry Muffins
These homemade Fresh Cranberry Muffins are bursting with juicy cranberries and emphasize quality ingredients, providing a sweet-tart balance perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup buttermilk (ensure it’s Halal)
- ½ cup vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
Main Ingredients
- 1 cup fresh cranberries, chopped
- ½ cup chopped nuts or chocolate chips (optional) For added texture
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Prepare a muffin tin by greasing it or using muffin liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Gently fold in the chopped cranberries into the dry mixture, ensuring they are well-coated in flour to prevent sinking.
- In another bowl, mix together the buttermilk, vegetable oil, eggs, and vanilla until fully combined.
- Create a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined; small lumps are okay.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Baking
- Bake for about 20-25 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack.
Notes
Ensure all ingredients are at room temperature for best results. You can substitute buttermilk with milk and vinegar or lemon juice if needed. Store in an airtight container with a paper towel inside to absorb humidity.