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Cranberry Vanilla Chip Muffins

3 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
1 teaspoon baking soda
1 cup sugar
2/3 cup butter -- melted
2 large eggs
3/4 cup plain yogurt
1/4 cup buttermilk
1 cup vanilla chips
2 cups frozen cranberries
1 teaspoon almond extract
1/2 cup butter -- melted
1/2 cup sugar

Whisk together flour, baking powder, salt, and baking soda in a large mixing bowl; set aside. In a separate mixing bowl, with electric mixer, beat sugar and 2/3 cup melted butter until well blended, about 1 minute. Beat in eggs one at a time.

Combine yogurt and buttermilk; add yogurt mixture, chips, cranberries, and extract to egg mixture. Stir to blend. Gradually add dry ingredients to moist mixture; stir just until combined.

Spoon batter into muffin tin, about 2/3 full. Bake at 375 for 15 to 20 minutes or until golden brown. Dip hot, baked muffins into melted butter and then into sugar to add topping.

Yield: 1 1/2 - 2 dozen medium-size muffins.

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