Description
These Cranberry Yogurt Muffins are a delightful combination of tart cranberries and moist, tender muffin crumb made with yogurt. Perfect for breakfast or a snack, they offer a balance of sweetness and tang, with a golden-brown top and a soft interior. Easy to prepare with common ingredients and baked to perfection, these muffins are sure to become a favorite in your baking repertoire.
Ingredients
Scale
Fruit
- 1 + ½ cup cranberries, fresh or frozen
- ½ cup granulated sugar (optional)
Dry Ingredients
- 1 + ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened at room temperature
- ¼ cup brown sugar, packed
- 1 large egg, at room temperature
- ¾ cup plain yogurt
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan. Preheat the oven to 400°F (204°C). Line a 12-cup muffin pan with cupcake liners or spray it with cooking spray to prevent sticking.
- Prepare Cranberries. In a small bowl, toss the cranberries with ½ cup granulated sugar until they are evenly coated. Set this mixture aside to allow the sugar to lightly sweeten the cranberries.
- Mix Dry Ingredients. In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed throughout the flour.
- Cream Butter and Sugars. Using a hand mixer or stand mixer, cream the softened unsalted butter and brown sugar together in a large mixing bowl until light and fluffy, about 2 minutes. This process helps to incorporate air for a tender muffin texture.
- Add Wet Ingredients. Beat in the large egg, followed by the plain yogurt and vanilla extract. Mix until the wet ingredients are fully combined. Expect the batter to be slightly lumpy at this stage.
- Combine Wet and Dry Ingredients. Add the sifted dry ingredients to the wet mixture. Beat just until combined and no dry flour streaks remain. Overmixing can lead to tough muffins, so mix gently but thoroughly.
- Fold in Cranberries. Gently fold the cranberry and sugar mixture into the batter, distributing them evenly without crushing the berries.
- Fill Muffin Cups and Bake. Using a medium to large cookie scoop or spoon, divide the batter evenly among the 12 muffin liners, filling each to the top. Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool Muffins. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then, transfer the muffins to a wire cooling rack to cool completely before serving or storing.
Notes
- Use fresh or frozen cranberries for this recipe; if using frozen, no need to thaw before adding.
- Coating cranberries with granulated sugar balances their tartness and keeps them from sinking to the bottom of the muffins.
- For jumbo muffins, divide the batter into 6 muffin cups and increase baking time to 22-25 minutes.
- Store freshly baked muffins covered at room temperature for up to 2 days or refrigerate in an airtight container for up to 1 week.
- Ensure butter and egg are at room temperature for better mixing and texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 13 g
- Sodium: 140 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
