- Regular 12 cup muffin tin
- Muffin cups
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 cup whole milk
- 1 large egg
- 1/4 cup vegetable oil
- 1 Tbsp vanilla extract
- 1 cup cranberry sauce or pulp
- 1/4 cup crystalline sugar, optional
- I started by preheating the oven to 400°F. In my standing mixer (though you can use a bowl and hand mixer easily here) I mixed together the flour, sugar, baking powder, and salt.
- I got lazy and just tossed all the wet ingredients in next, sans egg shells (don’t be a smart ass). The cranberry sauce can be the pulp left over from making cranberry jelly, leftovers of your cranberry jam or store bought. I would recommend to use something with actual fruit bits in it for texture. I also would be hesitant to use something like cranberry relish here, I worry there is too much water, though maybe it would work, I haven’t tried.
- Then turn on your mixer and get things thoroughly mixed but don’t overwork it. Get it so the batter looks the same throughout but don’t leave it running for an hour. You want to work it less if possible which will ensure less gluten development which means your muffins will be lighter. Think of gluten as binding power, we don’t want a lot of that in a muffin.
- I divided these into 12 muffins. This meant that my muffin cups were full almost to the top and is why my muffins have that awesome dome on top. Don’t be afraid of overflowing your muffins, they’re going to be great.
- I sprinkled some of that crystalline sugar for a fancy muffin effect. This is a personal choice, they’re great without this too.
- I baked these for 22 minutes and even remembered to rotate the pan half way through.