It’s no surprise I love muffins. I mean, after all, there are over 50 muffins recipes here on the blog! In fact, there’s already a cranberry muffin recipe on the blog, but it’s a bit more on the “healthy” side and this recipe definitely leans more towards the dessert side. I mean, it won’t set you back as much as a bakery muffin (hello 400-500 calories!) but I didn’t go all whole-wheat and reduced sugar either. What I wound up with was a perfectly light and fluffy muffin with just the right amount of sweetness to balance out the tart cranberries, and a nice buttery-almond flavor (and still under 200 calories! #winning). Seriously, the texture and flavor is amazing. I could have ate all 6…but I didn’t! Haha What can I say? Sometimes, you just need a dessert muffin. Go ahead. Live a little ;). Enjoy!

Fresh Cranberry Muffins

2 tbsp unsalted butter melted
2 tbsp canola oil
1/2 cup granulated sugar
1 egg
1 tsp vanilla extract
1/4 tsp almond extract
1/4 cup + 2 tbsp buttermilk
1 cup + 2 tbsp cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
2/3 cup fresh or frozen cranberries

1. Preheat oven to 400 degrees. Spray 6 muffins cups with nonstick spray or line with paper liners.
2. In large bowl whisk together melted butter, oil and granulated sugar.
3. Add buttermilk, egg, vanilla and almond extracts. Whisk until combined.
4. In separate bowl, combine flour, baking powder and salt. Add dry ingredients to wet ingredients and whisk just until combined. Be careful not to overmix. Stir in cranberries. Divide batter evenly among prepared muffin cups.
5. Bake in preheated oven for 20-25 minutes or until golden brown and toothpick inserted into center comes out with only a few moist crumbs. Makes 6 muffins.

Nutritional Info (per muffin): 188 calories; 9.2 g fat; 24.3 g carbohydrates; 0.5 g fiber; 2.2 g protein.

Categories: Breakfast, Muffins

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