Fresh Cranberry Muffins - Super Easy

Cranberry Muffins are the best treat for the holiday season! They’re soft, fluffy, and bursting with fresh cranberries. I love how easy they are to make for breakfast, brunch, or snacks.

Cranberry Muffin Recipe

This recipe is SUPER quick and easy to put together, and they are perfect for the holidays. I recommend serving them with a cup of tea or coffee for a cosy, festive breakfast or snack time.

I highly recommend using fresh cranberries because they make the muffins taste fresh.

You may not know this, but fresh cranberries are widely available from October to December, making them perfect for fall and winter desserts.

You'll Need

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

All purpose flour.

Granulated Sugar. Because cranberries are quite tart, I add ¾ cup 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 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 ½ 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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