Ingredients

The following ingredients have 12 Servings
  • 1 + 1/2 cup cranberries, fresh or frozen
  • 1/2 cup granulated sugar (optional)
  • 1 + 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened at room temperature
  • 1/4 cup brown sugar, packed
  • 1 large egg, at room temperature
  • 3/4 cup plain yogurt
  • 1 teaspoon vanilla extract

Instruction

  • Preheat oven to 400 F. Line a 12-tin muffin pan with cupcake liners, or spray with cooking spray.
  • In a small bowl, combine cranberries with granulated sugar, and toss to combine until coated. Set aside. 
  • In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside.
  • Use a hand mixer (or stand mixer) to cream together the butter and brown sugar in a large bowl, until light and fluffy, about 2 minutes. Beat in egg, then add yogurt and vanilla and beat until combined. The batter will be lumpy.
  • Add dry ingredients to wet ingredients and beat until just combined, and no dry flour particles are visible. Fold in the cranberry-sugar mixture.
  • Use a medium to large cookie scoop and divide batter evenly into the liners, filling them all the way to the top. Bake for 18-20 minutes, until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire cooling rack to continue cooling.