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Sift together the flour and baking powder and set aside.
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In the bowl of a stand mixer with the whisk attachment in place, whisk together the eggs, sugar and vanilla extract on high speed until foamy and slightly stiffened.
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Mix together the melted butter and vegetable oil in a measuring cup with a spout.
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Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.
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Mix together the whipping cream, milk and apple cider vinegar and add slowly to the mixing bowl continuing to mix but at a reduced speed.
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Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine.
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When the dry ingredients are almost incorporated, gently fold in the frozen cranberries.
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Spoon batter into well greased muffin tins, filling them almost to the top.