Instructions
- Preheat the oven to 375 degrees F
- Line muffin pan(s) with liners
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy. Scrape down the bowl.
- Add in the eggs, vanilla, and Greek yogurt and mix until incorporated.
- Sift together the dry ingredients, and slowly add them in until combined and the batter is smooth. Make sure to scrape down the bowl.
- Fold in the cranberry sauce by hand at the end. Do not over-mix if you want a swirl!
- Carefully portion the batter into your muffin tin, filling each cup 2/3 full.
- Bake for approximately 18-25 minutes (depending on your oven) or until a toothpick comes out clean.
- Remove from the oven and let pan sit for 5 minutes before transferring muffins to a cooling rack to cool completely.
Notes
This recipe is adapted from https://herbsandflour.com/
