Quick Pantry Cranberry Muffins
Comforting muffins that are ready in minutes.
Ingredients
- 300 grams all-purpose flour
- 150 grams sugar
- 2 tsp baking powder
- ¾ tsp salt
- 1 large egg
- 240 ml milk
- 90 ml neutral oil (sunflower or vegetable)
- 1 tsp vanilla extract
- 120 grams dried cranberries
Optional (for half the batch):
- 100 grams milk chocolate chips or chocolate flakes
Instructions
- Preheat the oven to 190°C (375°F).
- Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Make a whole in the dry ingredients and add the whisked egg, milk, oil, and vanilla
- Stir gently, just until no dry flour remains. Do not overmix.
- The batter should be thick but soft.
- If you're making half a batch with chocolate and the other half with cranberries, divide the batter evenly into two bowls. If not, simply fold in the cranberries and move on to step 9
- Fold the dried cranberries into one half. Fold the chocolate chips into the other half.
- Spoon the batter into the muffin cups, filling them nearly to the top.
- Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly, then enjoy warm — preferably with coffee.
Nutrition
Calories: 240kcal
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