Cranberry Maple Muffins
Start your morning off right with these delightful Cranberry Maple Muffins, a perfect blend of tart cranberries and the rich sweetness of pure maple syrup. These bakery-style muffins boast a moist and tender crumb, thanks to the addition of creamy Greek yogurt and melted butter. A hint of cinnamon adds warmth to every bite, while the option to sprinkle granulated sugar on top creates a light, irresistible crunch. Perfectly balanced and bursting with flavor, these muffins are simple to make in just 35 minutes, including prep and baking time. Whether served fresh out of the oven or at room temperature, they’re an ideal treat for breakfast, brunch, or a satisfying snack. Try these easy cranberry muffins today and savor the comforting flavors of fall!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoons ground cinnamon
- 0.5 cups unsalted butter, melted and cooled
- 0.75 cups pure maple syrup
- 0.5 cups plain Greek yogurt
- 0.25 cups milk
- 2 large eggs
- 1 teaspoons vanilla extract
- 1.5 cups fresh or frozen cranberries, roughly chopped
- 2 tablespoons granulated sugar (for topping, optional)
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a medium mixing bowl, combine the melted butter, maple syrup, Greek yogurt, milk, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix—it's fine if a few lumps remain.
Gently fold in the chopped cranberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the tops with granulated sugar if desired for an added crunch.
Bake in the preheated oven for 18–22 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Cranberry Maple Muffins!
Nutrition Facts
Calories |
2716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.3 g | 144% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 2950 mg | 128% | |
| Total Carbohydrate | 381.3 g | 139% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 154.7 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 501 mg | 39% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1327 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
