Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (240ml) whole milk or buttermilk
  • ½ cup (120ml) vegetable oil or melted unsalted butter
  • 2 large eggs
  • 1 ½ cups (150g) fresh or frozen cranberries, chopped
  • ¼ cup (50g) coarse sugar, for sprinkling

Instructions:

  1. Preheat the oven to 375°F (190°C) and grease the muffin tin or line with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl, whisk together milk, oil (or butter), and eggs until well combined.
  4. Pour the wet ingredients into the dry ingredients and fold gently until just combined; be careful not to over-mix.
  5. Gently fold in the cranberries until evenly distributed.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. If desired, sprinkle coarse sugar on top.
  7. Bake in the preheated oven for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  8. Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a cooling rack.