12 Servings
30 Minutes
Allergens
Here’s an easy muffin recipe that you can whip up super quickly as a quick grab-and-go snack. These light, moist muffins come out looking, smelling, and tasting delicious! To ensure these are extra gorgeous, make sure to reserve some extra cranberries for topping each muffin prior to baking!
Beat eggs; add milk and oil.
Cut cranberries in half.
Combine all ingredients, mixing until just combined.
Fill muffin cups two-thirds full. (Optional: Sprinkle sugar onto muffins before baking, to give them a crunchy crust.)
Bake for 20–25 minutes. Remove from pan immediately.
Preheat oven to 400 degrees Fahrenheit. Line muffin cups with paper liners, or use baking liners, or spray with baking spray.
Photography and styling by Tamara Friedman
taste is good, but the texture is pretty dry.
Definitely pays to cut the cranberries in half as it looks beautiful!
Muffin was way too dry and so we couldn’t even enjoy it. Would definitely add more water/oil.