# What you'll need:
→ 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 preserve, plus extra for swirling
→ Topping (optional)
13 - 2 tablespoons turbinado sugar
# Method:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, ground ginger, and granulated sugar until evenly blended.
03 - In a separate bowl, whisk eggs, vegetable oil, whole milk, and vanilla extract until the mixture is smooth.
04 - Pour the wet mixture into the dry ingredients and gently mix until just combined. Avoid overworking the batter.
05 - Fold in cranberries and ginger jelly until evenly distributed throughout the batter.
06 - Divide batter evenly among muffin cups. Drop a small dollop of extra ginger jelly on the top of each muffin and swirl with a toothpick.
07 - Sprinkle turbinado sugar over the tops if desired.
08 - Transfer muffin tin to oven and bake for 20 to 22 minutes until a toothpick inserted into the center comes out clean.
09 - Let muffins cool in the pan for 5 minutes, then move to a wire rack to cool fully before serving.
