Betty’s Simply Southern Cranberry Muffins

We are celebrating moms throughout the month of May on the blog in celebration of Mother’s Day, so today we bring you another recipe from another special woman in our lives. This time it is none other than the mother of all mothers….our own mom! 🙂 We can’t tell you how hard it was to weed through and select just one recipe to feature. We love so many of her recipes! But, we divided and conquered and our eyes lit up when we ran into our mom’s recipe for homemade cranberry muffins. The decision was made.

Listen. The ladies behind the C&C kitchen love muffins. Blueberry. Chocolate Chip. Banana. Apple. Cinnamon Sugar. They all are great. But, these cranberry muffins are A-M-A-Z-I-N-G. They easily are ranked our favorite muffins for sure. I know that cranberry is not the first thing you think of when you think muffins, but there is something about the tart and sweet flavor of cranberries that make these muffins irresistible. Something magical happens when you combine the perfectly bold flavor of cranberries to a simply sweet muffin batter.

Cranberry is also a flavor that my sister, mom and I share a love for (along with baking in general). With that said, anytime I see cranberries I immediately think of my mom, and then these muffins.

Not only are these muffins delicious, they are extremely easy to make. This is one of those recipes that comes together before the oven is even preheated. It only takes about 5 minutes from prep to oven. So, go ahead and get started. You can taste these muffins for yourself in no time! 🙂

What You Need

Dry Ingredients

1 and 1/2 cups all purpose flour

1/2 cup granulated sugar

2 tsp baking powder

1/2 tsp salt

Wet Ingredients

1/2 cup milk

1/4 cup vegetable oil

1 egg, lightly beaten

1 cup fresh cranberries (frozen cranberries also work just as well)

Step by Step

1. Preheat your oven to 400 degrees.
2. Line a 12-Cup Muffin Pan with liners or spray with pan release. Set aside.
3. In a large mixing bowl, add your dry ingredients (flour, sugar, baking powder and salt) and mix to combine.
4. Add to your dry ingredients your milk, vegetable oil and lightly beaten egg. Stir until combined.
5. Fold in your cranberries until combined.
6. Spoon your batter into your muffin pans, filling two-thirds full.
7. Bake for 20 – 25 minutes. Remove immediately to a cooling rack.
8. Sprinkle each muffin top with a dash of sugar while warm. Enjoy! 🙂