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.
Prep Time15 mins
Cook Time17 mins
Total Time32 mins
- 2 cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup granulated sugar
- ¼ teaspoon salt
- ¾ cup buttermilk
- ½ cup vegetable or canola oil
- 2 large eggs
- 1 ½ teaspoons almond extract
- 1 ½ cups fresh or frozen cranberries
- 3 tablespoons sparkling sugar or coarse/raw sugar
- 5 tablespoons powdered sugar
- 1 teaspoon milk
- 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.
Calories: 255kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 122mg | Potassium: 114mg | Fiber: 1g | Sugar: 20g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg