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.
Ingredients
Scale
- 1 + ½ cup cranberries, fresh or frozen
- 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
- ½ cup unsalted butter, softened at room temperature
- 1 large egg, at room temperature
- ¾ cup plain yogurt
- 1 teaspoon vanilla extract
Instructions
- 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.
- Toss the cranberries with the granulated sugar in a small bowl until evenly coated.
- Sift together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the softened unsalted butter and brown sugar in a large bowl until light and fluffy, about 2 minutes.
- Beat in the egg, then add the plain yogurt and vanilla extract. Mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until no dry flour is visible.
- Fold the cranberry and sugar mixture into the batter gently.
- Divide the batter evenly among the 12 muffin liners, filling each to the top.
- Bake for 18-20 minutes, or until golden brown and a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- Store muffins in an airtight container for up to 3 days.
- These muffins freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
Keywords: Cranberry Yogurt Muffins