Cranberry Muffins

These Cranberry Muffins are light and fluffy with a hint of vanilla and filled with fresh, tart cranberries. Topped with a crunchy, cinnamon sugar streusel on huge muffin tops.

Course Muffins

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings muffins

Calories 320kcal

Author Kylee Ayotte

Ingredients

For the Muffins

2 ½ cups all-purpose flour
1 ¼ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup vegetable oil
2 large eggs lightly beaten
¾ cup milk
1 teaspoon vanilla extract
1 cup fresh or frozen cranberries

For the Streusel Topping

3 tablespoons all-purpose flour
3 tablespoons white sugar
3 tablespoons butter cut into cubes
½ teaspoons ground cinnamon

Instructions

Get prepped

Preheat oven to 350°F.
Prepare a muffin tin by lining with paper muffin cups or spray with non-stick spray.

Make the batter

In a large bowl, whisk together the flour, sugar, baking powder and salt.
2 ½ cups all-purpose flour, 1 ¼ cup white sugar, 1 tablespoon baking powder, 1 teaspoon salt
Make a well in the center of the dry ingredients and add the oil, beaten eggs, milk and vanilla. Stir just until everything is combined.
½ cup vegetable oil, 2 large eggs, ¾ cup milk, 1 teaspoon vanilla extract
Fold in the cranberries and then scoop the batter into the muffin tin filling them right to the top.
1 cup fresh or frozen cranberries

Make the Streusel Topping

To make the streusel topping, combine the flour, sugar, cinnamon and butter cubes in a small bowl. With your fingers, work the butter into the dry ingredients until it resembles crumbs.
3 tablespoons all-purpose flour, 3 tablespoons white sugar, ½ teaspoons ground cinnamon, 3 tablespoons butter

Bake

Sprinkle the streusel on the tops of the muffins then place on the centre rack of the oven to bake.
Bake for 28-30 minutes until lightly golden and a toothpick comes out clean.
Allow to cool and then move to an airtight container for storage.
Devour.

Nutrition