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Fresh cranberry muffins with whole red cranberries and almond extract, golden brown tops.

Fresh Cranberry Muffins

Bake fresh cranberry muffins in 35 minutes with this easy recipe. Made with almond extract and optional sparkling sugar topping.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour 240 g
  • 1/2 cup granulated sugar 100 g
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup vegetable oil 120 ml
  • 3/4 cup milk or half-and-half 180 ml
  • 2 large eggs
  • 1 1/2 tsp almond extract or substitute vanilla extract
  • 2 cups fresh or frozen cranberries
  • 3 Tbsp sparkling sugar for topping (optional)

Method
 

  1. Heat oven to 350°F (175°C). Coat a 12-cup muffin tin with butter or insert paper liners.
  2. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt with a whisk.
  3. Pour in vegetable oil, milk, eggs, and almond extract; whisk until the mixture is smooth.
  4. Gently stir in cranberries until just distributed.
  5. Spoon batter equally into the muffin cups. If desired, dust the tops with sparkling sugar.
  6. Bake for approximately 25 minutes, until the muffins have risen and their tops are just beginning to brown.
  7. Allow them to cool inside the muffin tin prior to removal.