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Yield:
16
muffins
Cranberry Muffins
This fluffy cranberry muffins recipe, with tart cranberries and a sugar-dusted top, is the perfect 30-minute fall treat.
Prep Time
10
minutes
minutes
Cook Time
16
minutes
minutes
Additional Time
5
minutes
minutes
Total Time
31
minutes
minutes
Ingredients
2
cups
all purpose flour
1
teaspoon
baking powder
½
teaspoon
baking soda
½
teaspoon
salt
¼
cup
butter
,
melted and cooled
⅔
cup
granulated sugar
1
cup
noosa vanilla yoghurt
2
large eggs
1
tablespoon
vanilla extract
3
tablespoons
vegetable oil
3
tablespoons
milk
1
cup
cranberries
,
cut in half
sugar
,
for garnish
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Instructions
Preheat oven to 375°F. Line a muffin pan with paper liners. Set aside.
In a small bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a large bowl, combine melted butter, sugar and yoghurt. Add eggs and vanilla extract stirring till combined.
Add dry ingredients, alternating with milk and then vegetable oil, stirring until just combined. Fold in cranberries.
Fill muffin tins 3/4 full. Bake muffins for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool for 5 minutes and then dip the tops in sugar. Serve!
Nutrition
Serving:
1
muffin
,
Calories:
166
kcal
,
Carbohydrates:
24
g
,
Protein:
3
g
,
Fat:
6
g
,
Saturated Fat:
2
g
,
Polyunsaturated Fat:
4
g
,
Cholesterol:
32
mg
,
Sodium:
179
mg
,
Fiber:
1
g
,
Sugar:
11
g