Fresh Cranberry Muffins are loaded with tangy pops of cranberry ~ the color and flavor of fresh cranberries are unrivaled in the food world, if you ask me. This easy one bowl recipe proves that winter food can definitely be bright and fresh!
Preheat oven to 350 and butter a 12-cup muffin tin, or line with muffin tin liners.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
Add the vegetable oil, milk, and eggs, and almond extract, and whisk everything together until well blended.
Add the cranberries and fold to combine.
Divide the batter into the muffin tins, and top with the sparkling sugar. Bake for about 25 minutes until risen and just starting to turn golden on top.