Christmas is fast approaching this year, and I am feeling woefully underprepared. I am usually big on making a huge Christmas morning spread, but this year, I want to do something simple. These cranberry muffins are the perfect easy Christmas breakfast. They’re fun, festive, tart, and delicious!
Tips for Success
Measure the flour using the spoon-and-level method to avoid dry, dense muffins. Don’t over-mix the muffin batter. There shouldn’t be any dry flour, but stop mixing as soon as it’s combined. Over-mixing can cause dense and chewy muffins. To help prevent the cranberries from sinking to the bottom of your muffins, toss them in a little bit of all-purpose flour. When I’m craving a bit of crunch, I like to fold in about ½ cup of chopped walnuts or pecans. Make sure that your oven is fully pre-heated before adding in the muffins. If it is cold, they won’t cook through properly.
How to Store
Store leftover cranberry muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
How to Make Cranberry Muffins Step by Step
Whisk the Dry Ingredients: Preheat your oven to 350°F. In a large bowl, whisk together 1¾ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of ground cinnamon, and ½ teaspoon of kosher salt. Mix the Wet Ingredients: In another bowl, whisk together ½ cup of melted unsalted butter, 1 cup of granulated sugar, ¾ cup of milk, ½ cup of plain Greek yogurt, 2 large eggs, 1 teaspoon of pure vanilla extract, and ½ teaspoon of almond extract. Fold in the Cranberries: Add the wet ingredients to the dry ingredients. Fold in 2 cups of fresh cranberries. Divide the Muffins: Place an even amount of the batter into the cups of a greased muffin tin. Sprinkle 2 tablespoons of turbinado sugar over the tops. Bake the Muffins: Bake in the oven for 18-20 minutes, or until a toothpick comes out clean.
