1/2cupunsalted butter (1 stick)at room temperature
1 1/4cupsgranulated sugar
2cupsfresh cranberriesrinsed, dried, and half of them sliced in half
sparkling sugarfor topping, optional
Preheat the oven to 400 degrees Fahrenheit. Add muffin liners to a 12-cup muffin pan then spray them with non-stick cooking spray.
Whisk the flour, baking powder, baking soda, and salt together in a medium sized bowl and set aside.
Beat the butter and sugar together in a large bowl then add the sour cream, milk, eggs, and vanilla. Mix with an electric mixer for 30 seconds to 1 minute, or until batter becomes slightly fluffy.
Stir in the dry ingredients by hand until there are still lumps, then fold in the cranberries until combined. Do not overmix.
Using a cookie scoop, add the batter to each of the muffin liners until they are about 2/3 full.Sprinkle the sparkling sugar on top if using, then bake for 12-15 minutes or until a toothpick comes out clean when inserted into the center of the muffins. Repeat the baking process with the remaining muffin batter then serve.
Can I use frozen cranberries? Yes, you can definitely use frozen cranberries. There is no need to thaw them beforehand; simply add the frozen cranberries to the batter just as you would the fresh cranberries.
How to Store: These Cranberry Muffins can be stored in an airtight container on the counter for up to four days. I like to add a layer of paper towels to the bottom of the container to absorb any excess moisture. I do not recommend storing in the refrigerator for this same reason.
How to Freeze Cranberry Muffins: Once the muffins are completely cooled, place in an airtight container and freeze for up to three months. Thaw the muffins on the counter before enjoying.