Preheat your oven to 400 degrees.
Line a 12-Cup Muffin Pan with liners or spray with pan release. Set aside.
In a large mixing bowl, add your dry ingredients (flour, sugar, baking powder and salt) and mix to combine.
Add to your dry ingredients your milk, vegetable oil and lightly beaten egg. Stir until combined.
Fold in your cranberries until combined.
Spoon your batter into your muffin pans, filling two-thirds full.
Bake for 20 – 25 minutes. Remove immediately to a cooling rack.
Sprinkle each muffin top with a dash of sugar while warm. Enjoy! 🙂
