Fail Proof - Fresh Cranberry Muffins

Fresh Cranberry Muffins are bursting with zesty cranberry flavor – they’re a tasty way to enjoy the vibrant color and flavor of our go-to winter fruit. This simple one-bowl recipe shows that comfort food can be both cheerful and refreshing!

Cranberry MuffinsPhoto byThyme of Season

Baking with fresh cranberries is such a highlight of fall and winter for us. We love their tangy, vibrant taste and that gorgeous color! In our opinion cranberries are winter's cherries. We love to bake with both and both have a short season. It's now cranberry season and these cranberry muffins are a perfect no fail recipe!

Ingredients you will need:

• 2 cups all purpose flour
• 1/2 cup granulated sugar
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 3/4 cup milk or half and half
• 2 large eggs
• 1 1/2 teaspoon pure vanilla extract
• 2 cups fresh or frozen cranberries
• 3 tablespoon sparkling sugar and/or powdered sugar for topping

How to make cranberry muffins:

Preheat your oven to 350°F and either greasing a 12-cup muffin tin with butter or lining it with muffin liners.

In a big mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.

Then, pour in the vegetable oil, milk, eggs, and vanilla extract, and mix until combined. Do not overmix.

Gently fold in the cranberries.

Pour the batter into the muffin tins and sprinkle some sparkling sugar on top.

Bake for around 25 minutes until they puff up and start to get a golden color on top.

Let them cool in the tins before taking them out. Dust with powdered sugar if you prefer.