These homemade Cranberry Muffins are fluffy and moist with the perfect balance of sweet and tart flavors. They make a delicious breakfast, snack or dessert.
Keyword: Cranberry Muffins
Author: Allison Mattina
2cupsall purpose flour
1 ½teaspoonsbaking powder
½cupvegetable or canola oil
1 ½teaspoonsalmond extract
1 ½cupsfresh or frozen cranberries
3tablespoonssparkling sugar or coarse/raw sugar
Drop of almond extract
Preheat oven to 375°F.
In a large bowl, combine flour, baking powder, baking soda, granulated sugar, and salt.
In a separate bowl, whisk buttermilk, oil, eggs, and almond extract.
Pour the wet ingredients into the dry ingredients and stir with a rubber spatula or wooden spoon until mostly combined. Add cranberries and stir until just combined, being careful not to overmix.
Grease 12 standard muffin cups or line with paper liners. Divide the batter between the 12 cups, filling each about ¾ full. Sprinkle the tops with coarse sugar. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool for 10 minutes, then carefully remove each muffin and place directly on the rack to cool completely.
Whisk all ingredients until smooth. If necessary, add more powdered sugar to thicken, or more milk to thin. Drizzle the icing on the cooled muffins.