Description
Delicious cranberry muffins that are perfect for breakfast or a snack!
Ingredients
Scale
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup unsalted butter (melted, 1 stick)
- 1 cup granulated sugar
- ¾ cup milk (room temperature)
- ½ cup plain Greek yogurt (room temperature)
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 2 cups fresh cranberries
- 2 tablespoons turbinado sugar (optional, for topping)
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.
- In another bowl, whisk together the butter, sugar, milk, Greek yogurt, eggs, vanilla extract, and almond extract.
- Add the wet ingredients to the dry ingredients.
- Fold in the cranberries.
- Place an even amount of the batter into the cups of a greased muffin tin.
- Sprinkle turbinado sugar over the tops.
- Bake in the oven for 18-20 minutes, or until a toothpick comes out clean.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze muffins in a zip-top bag.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg