Ingredients:

  • 1 ¾ cups (220 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup (120 ml) unsalted butter, melted
  • 2 large eggs
  • ½ cup (120 ml) milk
  • 1 teaspoon vanilla extract
  • 1 cup (100 g) fresh or frozen cranberries
  • ½ cup (60 g) chopped nuts (e.g., walnuts, pecans, or almonds)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Prepare the muffin tin by lining with muffin liners or greasing with cooking spray.
  3. In a large mixing bowl, combine dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk together.
  4. In a separate bowl, whisk together wet ingredients: melted butter, eggs, milk, and vanilla extract.
  5. Pour the wet mixture into the dry mixture. Gently fold using a rubber spatula until just combined (do not overmix).
  6. Carefully fold in the cranberries and nuts until evenly distributed.
  7. Divide the batter evenly among the muffin tin cups, filling each about ¾ full.
  8. Bake for 20-25 minutes, or until muffins are golden brown and a toothpick inserted in the center comes out clean.
  9. Remove from oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.