A bakery-style Cranberry Muffins that are incredibly soft and buttery with a burst of the bright, tangy, and sweet flavors of fresh cranberries!
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Cranberry Muffin Recipe
I am in love with these Cranberry Muffins! I love how each bite of these muffins offers a moist yet super soft and fluffy texture that feels like sinking into a delicious sponge of great taste.
Cranberries have bright flavors, and they also have a deep and luscious red hue that, when they are mixed into the muffins, gives that wonderful deep red flecks. Rich with unique flavors and colors, these muffins are nothing I have seen before. They are equally pleasing in both flavor and appearance.
You may not realize this, but fresh cranberries are widely available from October to December, making them fall and winter fruit. With that said, you may serve these lovely and terrific muffins for any fall occasion and winter holidays.
Why Does This Recipe Work?
- Quick and easy to put together.
- Soft and flavorful: the perfect muffins indeed!
- The perfect treat for children as they are fluffy and filled with a fruity taste
- Excellent addition to your holiday menu!
- This is a simple recipe that can be doubled or tripled easily. It is suitable for breakfast on busy mornings or afternoon snacks.
What's in This Recipe?
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Flour. I use all purpose flour in making these muffins.
Granulated Sugar. It adds sweetness to the muffins. I also sprinkle it on top of the muffins before baking to make the outside of the muffins crisp. You can use brown sugar instead if you like; this is a totally personal preference.
Baking Powder. To add volume by letting the dough rise, using baking powder is a must for this recipe.
Baking Soda. Baking soda will assist the baking powder in letting the muffin dough rise as it bakes.
Vegetable Oil. It is necessary in making these muffins moist and rich in flavor and texture.
Whole Milk. I prefer whole milk because it adds richness to the muffins.
Eggs. I use 2 large eggs at room temperature.
Vanilla Extract. The vanilla extract improves the flavors of all other ingredients in this recipe.
Fresh Cranberries. Fresh cranberries are very crucial in making this recipe as they are the ones to give the base flavor of the muffins. Their bright, tart-sweet flavor will definitely make your muffins taste extra yummy.
Tip: Frozen cranberries work fine in this recipe too. Also, You can use ½ cup of dried cranberries instead of 1 cup of fresh ones if you have to.
How To Make Cranberry Muffins - Step By Step
One: Preheat oven to 180C / 350F and line a 12-cup muffin tin with paper liners.
In a large bowl, mix together flour, baking soda, baking powder, sugar and salt.
Two: Mix in oil, milk, eggs, and vanilla extract using the electric mixer until combined.
Fold in the cranberries.
Three: Scoop the batter into the muffin tin cups, and sprinkle some granulated sugar on top.
Tip: As a rule of thumb, fill your muffin cups no more than three-quarters of the way full. That ought to be sufficient space for the muffins to rise without making a mess inside your oven.
Four: Bake for about 20-25 minutes until golden brown; let them cool completely on a wire rack, then serve.
Recipe Variations
- Adding a dash of fresh orange zest or lemon zest to your muffin mixture will go well together with the cranberries.
- You may use ground cinnamon to add warmth to your muffins.
- Top your muffins with a sweet orange glaze, a simple sugar glaze or cranberry sauce.
- To make cranberry orange muffins, just replace milk with fresh orange juice.
Storage
To Store: I Keep these muffins in the fridge for up to three days.
Freezing: Put the muffins in an airtight container in the freezer; they will last for 1-2 months.
Recipe FAQs
It's a question I get asked occasionally, and the quick answer is no, you can't make muffin batter ahead of time and bake them whenever you want. The reason for this has to do with leavening. If you let the muffin batter sit for too long before baking, the muffins will likely not rise as they should.
When they are baked for a few minutes longer than necessary, muffins that were previously fluffy and moist run the risk of becoming dry.
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Recipe
Fresh Cranberry Muffins
Equipment
- Muffin tin
Ingredients
- 2 cups all purpose flour
- ¾ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- ¾ cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh cranberries
Instructions
- Preheat oven to 180C / 350F and line a 12-cup muffin tin with muffin liners.
- In a large bowl, mix together flour, baking soda, baking powder, sugar and salt.2 cups all purpose flour, ¾ cup granulated sugar, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Mix in oil, milk, eggs, and vanilla extract, until combined.½ cup vegetable oil, ¾ cup whole milk, 2 large eggs, 1 teaspoon vanilla extract
- Fold in the cranberries.Fold in the cranberries.1 ½ cups fresh cranberries
- Scoop the batter into the muffin tin cups, and sprinkle some granulated sugar on top.
- Bake for about 20-25 minutes; let them cool completely, then serve.
Notes
- Frozen cranberries work fine in this recipe too. Also, You can use ½ cup of dried cranberries instead of 1 cup of fresh ones if you have to.
- As a rule of thumb, fill your muffin cups no more than three-quarters of the way full. That ought to be sufficient space for the muffins to rise without making a mess inside your oven.
Isabella
The perfect recipe for Christmas breakfast
Sophia
Brown sugar is a perfect sweetener for these muffins.