Imagine biting into a muffin so incredibly moist and bursting with tangy cranberry goodness that it rivals any professional bakery's creation - without the hefty price tag! These "Better Than a Bakery Fresh Cranberry Muffins" are about to transform your breakfast and snack game forever. With a perfect balance of sweet and tart, these homemade muffins will have your family and friends begging for the recipe, wondering how you've mastered such bakery-level deliciousness in your very own oven.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1 cup fresh cranberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or generously grease with butter or cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a separate medium bowl, melt the unsalted butter and let it cool slightly. Add the eggs to the melted butter and whisk thoroughly until the mixture is smooth and fully incorporated.
- Create a well in the center of the dry ingredients and pour the wet ingredient mixture into it. Gently fold the ingredients together using a rubber spatula, being careful not to overmix. The batter should be just combined with some small lumps remaining.
- Carefully fold in the fresh cranberries, distributing them evenly throughout the batter. The cranberries will add bursts of tartness to the muffins.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Optional: Sprinkle a little extra sugar on top of each muffin for a crispy, sweet crust.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These muffins are best enjoyed on the day they are baked but can be stored in an airtight container at room temperature for up to 2 days.
Tips
- Use fresh, plump cranberries for the most intense flavor and best texture.
- Do NOT overmix the batter - this is key to achieving light, tender muffins.
- For extra moisture, consider adding a tablespoon of sour cream or Greek yogurt to the wet ingredients.
- Make sure your butter is slightly cooled after melting to prevent scrambling the eggs.
- Check muffins a few minutes before the recommended baking time, as oven temperatures can vary.
- Allow muffins to rest in the tin for 5 minutes before transferring to prevent breaking.
- For a gourmet touch, try adding orange zest to complement the cranberry flavor.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
