# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground ginger
06 - 1/2 cup granulated sugar
→ Wet Ingredients
07 - 2 large eggs
08 - 1/2 cup vegetable oil
09 - 1/2 cup whole milk
10 - 1 teaspoon vanilla extract
→ Add-ins
11 - 1 cup fresh or frozen cranberries
12 - 1/2 cup ginger jelly or ginger preserves, plus extra for swirling
→ Topping
13 - 2 tablespoons turbinado sugar (optional)
# Preparation Steps:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground ginger, and granulated sugar until well combined.
03 - In a separate bowl, whisk eggs, vegetable oil, whole milk, and vanilla extract until smooth and fully blended.
04 - Pour wet mixture into the bowl with dry ingredients. Stir gently with a spatula just until barely combined—avoid overmixing to ensure a tender texture.
05 - Fold cranberries and ginger jelly evenly into the batter, distributing throughout.
06 - Divide batter evenly among muffin cups. Drop a small dollop of extra ginger jelly atop each muffin and gently swirl with a toothpick.
07 - Sprinkle turbinado sugar over each muffin if desired.
08 - Bake in preheated oven for 20 to 22 minutes, or until a toothpick inserted in the center emerges clean.
09 - Let muffins rest in pan for 5 minutes, then transfer to a wire rack and cool completely before serving.
