Cranberry Banana Muffins
Wherever I bring these muffins I always get compliments. They look pretty with the dots of cranberry, so moist and very delicious. Use fresh, frozen or dried cranberries.
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs, room temp
- 1 cup sugar plus 3 tablespoons extra
- 1 cup plain yogurt (or sour cream)
- 1/2 cup banana, mashed (about 1 1/2 bananas – you can use 2 bananas if you prefer)
- 1/4 cup light olive oil or vegetable oil
- 1 tsp vanilla extract
- 1 cup cranberries, coarsely chopped
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 400 F.
- Whisk together the flour, baking powder and salt. Set aside.
- In a bowl of an electric or hand mixer, crack the eggs and beat lightly just until combined. Add sugar, yogurt, banana, oil and vanilla extract and continue to beat in medium speed until it’s smooth and there are no big banana lumps roughly 1-2 minutes. This may also be done by hand or manually.
- Adjust the speed to low and then slowly pour in the flour mixture. I try to do this in three parts to prevent the flour from splattering all over the place. Scrape the sides with a spatula after adding each flour. When everything is just combined, stop the the mixer. Fold in the cranberries and the chocolate chips.
- Divide evenly into a 12-cup muffin pan with liners. Bake at 400 for about 18-22 minutes or until a tester comes out clean.
- Leave it to cool a bit in the pan for about 7-10 minutes and then transfer to a rack to cool completely. The muffins may feel soft when you lift them up but don’t worry they will harden as they cool down.
- I love that this is just a balance of sweet-tart flavors and comes out really moist even after you have left it standing for a few hours. Moist and delicious cranberry muffins!
Notes
TIPS & TRICKS
I use white sugar but you may choose to use brown, too.
You can replace yogurt with sour cream.
If you would like to use dried cranberries or craisins, make sure to rehydrate them first before using.
Double the amount of chocolate if you want more chocolate flavor!
Oven heating/temperatures vary so adjust the time accordingly. I use a Demarle Flexipan – the muffin cooks faster here so you may have to adjust the time a bit if using a regular muffin pan or a smaller muffin pan. Let the time here serve as a guide. A friend of mine who made this recipe said it took about 22 minutes for her muffin to fully cook.
Tried this recipe?Let us know how it was!