How I make my best of the best cranberry muffins
These cranberry muffins are the best. They are absolutely addictive. We substitute regular buttermilk with a homemade brand, and we added 1/2 cup of strawberry jam—pure goodness.
1/2 cup unsalted butter (softened
One cup granulated sugar
1 3/4 cups all-purpose flour
1/2 teaspoon salt
One teaspoon vanilla extract
Two teaspoons baking powder
1/2 cup buttermilk
Two cups dried cranberries
Ensure an oven rack is in the middle of your oven and preheat to 375 degrees Fahrenheit. Coat muffins cups with cooking spray and line them with paper liners.
Cream butter, sugar, and salt together in a large bowl until light and fluffy. Beat in eggs, one at a time. Add vanilla: whisk flour and baking powder in a medium bowl. Then, add the flour mixture to the butter mixture. Stir in the buttermilk. Mix in cranberries until incorporated—scoop batter into muffin cups. Sprinkle top with coarse sugar.
Bake until golden brown (25 minutes) or until tops begin to spring apart. Cool for approximately 5 minutes before transferring to a cooling rack.