Hi guys, got cravings for a deliciously moist and fluffy cranberry muffin recipe? As Lady Luna waxes and wanes in the night sky so do our cravings. Here’s a recipe for cranberry muffins (you can substitute with blueberries) that garners rave reviews at slumber parties, water coolers and the like.
Best Cranberry Muffins
The sugary crumb topping is delightful; it really makes all the difference in this recipe.
- 1.5 cups all-purpose flour
- 2/3 cup milk
- 3/4 cup sugar
- 1/2 tsp baking soda OR 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 cup thawed or fresh cranberries
- 1 egg
- 1/2 tsp salt
- 1/2 cup sugar
- 1/3 cup flour
- 1/4 cup butter
- 1.5 tsp cinnamon
Preheat your oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. And take out your one egg and butter from the fridge to let it sit until the two buddies reach room temperature (very important step).
Meanwhile, combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking soda (or use baking powder if you don't have baking soda: 2 teaspoons of baking powder).
Mix 2/3 cup of milk, 1/3 cup vegetable oil and 1 egg. Add this to the flour mixture and mix together. Fold in cranberries. Fill muffin cups to the top. Tip: if you have empty muffin slots after pouring all the batter, fill with water to prevent muffins from burning!
For the Sugary Crumb Topping:
Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mash with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven. You can check doneness by inserting a toothpick and if it comes out clean, you're good!
Consume when warm~
If you’re not in the mood for cranberries try my chocolate pumpkin mini muffins. They’re tiny (cute!) and satisfy autumn nostalgia. It seems that I’m providing recipes that are best for Thanksgiving!