1 3/4 cup flour
2/3 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup unsalted butter, melted
1 large egg
1/2 cup whole milk
1/2 cup yogurt (any kind)
1 tsp vanilla extract
1 cup cranberries
Preheat oven to 400 degrees. Line a muffin tin with paper liners. Spray with non-stick cooking spray.
Add flour, sugar, salt, and baking powder to a large bowl. Whisk to combine.
Measure milk in a large liquid measuring cup. Add butter, egg, yogurt and vanilla. Whisk to combine.
Add the liquid ingredients to the dry ingreidents. Use a spatula to gently combine all the ingredients together until no dry ingredients remain. Add cranberries, gently fold them into the batter.
Fill the muffins tins 3/4 full. (You may have some leftover batter, if so, you can toss or make another muffin later.) Bake until golden brown, about 15-18 minutes. They are ready when a toothpick inserted in the center comes out with a few moist crumbs attached. Remove from the muffin tin and cool on a cooling rack.