Easy One-Bowl Cranberry Muffins
These one-bowl cranberry muffins are soft, lightly sweet, and bursting with juicy cranberries in every bite. Made with simple ingredients and minimal cleanup, they’re perfect for busy mornings or a cozy afternoon treat.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 3/4 cup milk or half-and-half
- 2 large eggs
- 2 tsp almond extract or vanilla or orange extract
- 2 cups fresh or frozen cranberries
- 3 Tbsp demerara or other sparkling sugar optional, for topping
Instructions
- Preheat your oven to 350°F. grease or line a 12-cup muffin tin.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add oil, milk, eggs, and almond extract. Whisk until just combined.
- Gently fold in cranberries with a spatula.
- Scoop batter evenly into muffin cups. Sprinkle tops with Demerara or sparkling sugar if desired.
- Bake for 25 minutes or until muffins are golden and a toothpick comes out clean.
- Allow muffins to cool in the tin for a few minutes before transferring them to a cooling rack.
Notes
- Frozen Cranberries: No need to thaw frozen cranberries before adding them to the batter.
- Almond Extract Substitute: You can use vanilla or orange extract if you prefer a different flavor.
- Storage: Store muffins in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Pairing Suggestion: These muffins taste delicious with a spoonful of Honey Fermented Cranberries or alongside a warm cup of tea.
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