I LOVE baking with fresh cranberries, such as these bakery-style Cranberry Muffins! Each bite is moist, super soft, and fluffy.
The color is AMAZING, and the flavour is oh-so!
Cranberry Muffin Recipe
This recipe is SUPER quick and easy to put together. I usually serve these muffins for breakfast on busy mornings or afternoon snacks. They are also perfect for the holiday season!
You may not know this, but fresh cranberries are widely available from October to December, making them perfect for fall and winter desserts.
My mother used to soak the fresh cranberries in orange juice for 30-40 minutes before folding them into the batter which add extra flavor.
However, this step takes time, which I usually don't have. If you have time, try it; it is so delicious.
You'll Need
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. Because cranberries are quite tart, I add the right amount of sugar to balance their tartness. I also sprinkle it on top of the muffins before baking to make the outside of the muffins crisp.
Baking Powder and Baking Soda. I use both to help the dough rise.
Vegetable Oil. It is necessary in making these muffins moist and rich.
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 flavor.
Fresh Cranberries. I LOVE fresh cranberries. I like to use them whole in this recipe; however, you can cut them in halves after washing and drying them.
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.
Two: In a large bowl, mix together flour, baking soda, baking powder, sugar and salt.
Three: Mix in oil, milk, eggs, and vanilla extract using the electric mixer until combined. Fold in the cranberries.
Four: 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.
Five: Bake for about 20-25 minutes until golden brown; let them cool completely on a wire rack, then serve.
Storing Tip: I Keep these muffins in the fridge for up to three days. If I want to freeze them, I just put them in an airtight container in the freezer; they will last for 1-2 months.
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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.
Isabella says
The perfect recipe for Christmas breakfast