In a large mixing bowl add the dry ingredients. The flour, baking powder, sugar, salt and ground cinnamon.
1⅓ cup All-purpose Flour, 2 Teaspoon Baking Powder, ½ cup Sugar, pinch Salt, ¼ Teaspoon Cinnamon Ground
Combine it all very well.
Make a well in the center and break in egg.
1 Egg
Pour in the oil, drop in the vanilla extract and add some of the milk.
¼ cup Oil, few drops Vanilla Extract, ½ cup Milk
Whisk the ingredients together and pour in the remaining milk, while you keep on whisking. Your batter should be well combined and smooth.
Stir in cranberries. Fold the berries into the batter.
1 cup Cranberries Dried
Prepare a muffin pan with cupcake paper cups.
Fill each cup with the batter. Keep some space on top so that the cupcake won't overspill during the baking process.
Bake golden for about 20 minutes at 350 Fahrenheit/ 180 Celsius (I use 2-inch diameter cups). If you use US standard cups, bake for 15-20 minutes.
Take out from the oven and let cool. Enjoy your muffins still warm.
Video
Notes
You have the option to flavor your cranberry muffins with vanilla and cinnamon. It just tastes better with the flavoring.
The vanilla extract can be substituted with vanilla sugar or vanilla bean paste. Vanilla sugar is always used in addition to the normal sugar quantity. It's a small packet by Dr. Oetker (yep the brand is called like that) but you can use homemade vanilla sugar too.
I use 2-inch bottom diameter muffin pan cups, and those are smaller than the US standard sizes, which are 2.9 inches. The 2-inch ones are common in the whole world but not so in the US. You do get them in the US! I find the US standard-sized cups too big but you can still use those to make the muffins. Either fill the cups less or fill only 5 cups with batter. Either way, watch the baking time because the less you fill your cups with batter the faster they will bake through.