Cranberry & Cinnamon Muffins

Name: Cranberry & Cinnamon Muffins
Yield: Makes 12 muffins
Ingredients: 1 cup sugar; 2 tsp. ground cinnamon; 1 stick butter, at room temperature; 2 large eggs; 2 cups flour; 2 tsp. baking powder; 1 tsp. salt; 1/2 cup milk; 1 tsp. pure vanilla extract; 1 1/2 cups fresh or frozen cranberries, patted dry

Make these the night before for a laid-back—but still delicious—holiday morning.

Author:: Anna Theoktisto
Publish date:: Dec 11, 2019

cranberry and cinnamon muffins — Photography by Jennifer Causey

Recipe by Anna Theoktisto

Makes 12 muffinsServings

Ingredients

1 cup sugar
2 tsp. ground cinnamon
1 stick butter, at room temperature
2 large eggs
2 cups flour
2 tsp. baking powder
1 tsp. salt
1/2 cup milk
1 tsp. pure vanilla extract
1 1/2 cups fresh or frozen cranberries, patted dry

Preparation

In bowl, mix 1/4 cup sugar and cinnamon. In large bowl, using electric mixer, beat butter and 3/4 cup sugar until fluffy, 4 minutes. Beat in eggs. In third bowl, whisk flour, baking powder, and salt; beat half of dry ingredients into butter and sugar. Beat in milk and vanilla, then remaining dry ingredients. Fold in cranberries. Divide batter among greased 12-cup muffin pan. Sprinkle with cinnamon sugar. Bake at 350° until tester comes out clean, 25 to 28 minutes. Let cool in pan for 10 minutes. Cool completely on wire rack.