Cranberry Harvest Muffins

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 2 teaspoons ground ginger
• 1 1/4 cups milk
• 2 extra-large eggs
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup coarsely chopped fresh cranberries
• 3/4 cup finely chopped hazelnuts, toasted and skinned
• 3/4 cup brown sugar, packed
• 3/4 cup granulated sugar

Directions

1. Preheat oven to 375 degrees Fahrenheit. Line 18 standard-size muffin cups with paper liners. 
2. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center pf the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. 
3. Add the cranberries, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
4. Spoon the batter into the paper liners, filling each one to the top. Bake for about 20 minutes, until browned on the top and a toothpick comes out clean.