Fresh Cranberry Muffins - Super Easy

I really love these bakery-style Cranberry Muffins! They are incredibly soft and buttery, and they burst with the bright, tangy, and sweet flavors of fresh cranberries!

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.

How To Store Them

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.

More Cake Recipes

• Hazelnut Cake
• Rock Cakes
• Jam and Coconut Cake

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