Ingredients
Equipment
Method
- Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with liners.
- Whisk flour, baking powder, baking soda, and salt together until evenly combined.
- Beat melted butter and sugar until smooth and glossy.
- Add eggs and vanilla extract. Mix until fully combined and silky.
- Alternate adding dry ingredients and milk until the batter becomes smooth and fluffy.
- Fold cranberries gently into the batter for sweet tart bites throughout.
- Fill muffin liners two-thirds full for even rising and fluffy muffin tops.
- Bake for 12 minutes until muffin tops look golden and spring back lightly.
- Cool muffins briefly before transferring them carefully to a cooling rack.
Notes
For softer muffins, avoid overmixing and remove them promptly after baking. Bake slightly longer for firmer texture. Freeze cooled muffins tightly wrapped for quick breakfasts later. Toss cranberries lightly with flour before folding for even distribution. Add orange zest, walnuts, or cinnamon crumble for flavor changes. Store muffins covered for up to four days.