Description
Delight in these moist and tangy Cranberry Yogurt Muffins, a perfect balance of tart cranberries and creamy yogurt blended into a fluffy muffin. Ideal for breakfast or a snack, these muffins are easy to make with simple ingredients and offer a delightful burst of flavor in every bite.
Ingredients
Scale
Fruit
- 1 + ½ cup cranberries, fresh or frozen
Dry Ingredients
- 1 + ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar (optional)
- ¼ cup brown sugar, packed
Wet Ingredients
- ½ cup unsalted butter, softened at room temperature
- 1 large egg, at room temperature
- ¾ cup plain yogurt
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C). Prepare a 12-tin muffin pan by lining it with cupcake liners or spraying with cooking spray to prevent sticking.
- Prepare Cranberries: In a small bowl, toss the cranberries with the granulated sugar until evenly coated. This helps to sweeten the tart berries and enhance their flavor.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and prevents lumps.
- Cream Butter and Sugar: Using a hand mixer or stand mixer, cream the softened unsalted butter and brown sugar together in a large bowl until the mixture is light and fluffy, about 2 minutes. This incorporates air for a tender muffin texture.
- Add Wet Ingredients: Beat in the egg until combined, then add the plain yogurt and vanilla extract. Mix until all wet ingredients are well incorporated; the batter will appear slightly lumpy.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until no dry flour is visible. Avoid overmixing to keep the muffins tender.
- Fold in Cranberries: Gently fold the cranberry and sugar mixture into the batter, distributing the berries evenly without crushing them.
- Fill Muffin Tins: Using a medium to large cookie scoop or spoon, divide the batter evenly among the 12 muffin liners, filling each all the way to the top.
- Bake: Bake in the preheated oven for 18-20 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire cooling rack to cool completely. This prevents sogginess and ensures the muffins set properly.
Notes
- Equipment needed includes a 12-tin muffin pan, cupcake liners, mixing bowls, measuring cups and spoons, a hand mixer or stand mixer, a cookie scoop (or spoon), and a wire cooling rack.
- Store muffins covered at room temperature for up to 2 days or keep them in an airtight container in the refrigerator for up to 1 week to maintain freshness.
- To make 6 jumbo muffins, use the same batter but bake for 22-25 minutes until golden and a toothpick comes out clean.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 13 g
- Sodium: 190 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
