Daughter and I always loved the taste and texture of dried cranberries, and I find them one of the easy ingredients to work in muffins. Once baked, the sweetness and tang spread thru nicely and makes the muffin so flavorful. It was perfect for our breakfast and also as an after-school snack for my girl. For some added goodness I mixed in some chia seeds 🙂
You need –
- All-purpose flour – 2 cups
- Baking powder – 2 teaspoons
- Salt – ½ teaspoon
- Sugar -1 cup + extra for sprinkling
- Unsalted butter – 113 grams, @ room temp
- Eggs – 2, @ room temp
- Vanilla extract – 1 teaspoon
- Milk – ½ cup @ room temp
- Dried cranberries – 1 & ¼ cups
- Chia seeds – 2 tablespoons
How to –
Pre-heat the oven to 180⁰ C. Line the muffin tins with paper muffin cups or grease muffin tins. In a bowl sift to flour, baking powder, Salt and set aside.
In a mixing bowl beat the sugar and butter until light and pale. Beat in the eggs one at a time and stir in the vanilla extract. Turn the mixer speed to low and gradually add the flour alternating with milk.
Fold in the cranberries and chia seeds. Mix gently till everything is well combined. Make sure not to over mix the batter else the muffins will not be light and fluffy when you bake.
Spoon the batter into the grease muffin tins or muffin cases. Sprinkle the sugar and bake for 25-30 minutes or till the toothpick comes out clean when inserted in the middle of the muffin.
Turn onto a wire rack to cool. Serve warm!