Cranberry Muffins

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 0.5 tsp salt
• 1 cup granulated sugar
• 0.5 cup unsalted butter – melted and cooled
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk – at room temperature
• 1.5 cups cranberries – coarsely chopped (do not thaw if frozen)

Instructions

1. Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Remove 1 tbsp of this flour mixture to a small bowl and set aside for the cranberries.
3. In a separate bowl, whisk the granulated sugar and eggs until slightly thickened and pale, 30–60 seconds. Whisk in the melted unsalted butter and vanilla extract, then whisk in the whole milk until smooth.
4. Pour the wet mixture into the dry ingredients and fold with a spatula until mostly combined with a few dry streaks remaining.
5. Coarsely chop the cranberries (do not thaw if using frozen). Toss them with the reserved flour mixture, then fold into the batter just until evenly distributed; do not overmix.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake until domed and golden and a toothpick inserted in the center comes out with a few moist crumbs, 18–22 minutes; if using frozen cranberries, bake 2–3 minutes longer as needed.
8. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool at least 10 minutes before serving.