Name: Fresh Cranberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup granulated sugar; 2 large eggs; 3/4 cup milk or buttermilk; 1/2 cup vegetable oil or melted butter; 1 tsp vanilla extract; 1 1/2 cups fresh cranberries, halved or whole; Optional: 1 tbsp orange zest, 1/2 cup chopped nuts, coarse sugar for topping

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Fresh cranberry muffins are soft, fluffy, and bursting with tart cranberry flavor in every bite. I love baking these during the fall and winter months, especially when fresh cranberries are in season. They’re the perfect balance of sweet and tart, and make a cozy addition to breakfast, brunch, or an afternoon snack.

Why You’ll Love This Recipe

I love these muffins because they’re not overly sweet, and the pop of fresh cranberries gives them a bright, tangy flavor that really stands out. The texture is light and tender, and they’re simple to whip up with pantry staples. Whether I enjoy them warm from the oven or pack them for later, they always feel like a little seasonal treat. I’ve even used this recipe as a base for variations with orange zest, nuts, or spices. Fresh Cranberry Muffins

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Milk or buttermilk
Vegetable oil or melted butter
Vanilla extract
Fresh cranberries, halved or left whole
Optional: orange zest, chopped nuts, coarse sugar for topping

Directions

I preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
In a large bowl, I whisk together the flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, I whisk the eggs, milk, oil, and vanilla until smooth.
I pour the wet ingredients into the dry and mix gently until just combined—being careful not to overmix.
I fold in the fresh cranberries and any optional mix-ins like orange zest or nuts.
I divide the batter evenly among the muffin cups, filling them about ¾ full.
I bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
I let the muffins cool in the pan for a few minutes, then transfer them to a wire rack.

Servings and timing

This recipe makes about 12 standard-sized muffins.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I stir in orange zest for a cranberry-orange combo that’s always a favorite. I’ve also added chopped pecans or walnuts for a bit of crunch. When I want a more festive look, I sprinkle coarse sugar on top before baking for a pretty, sparkly finish. For a slightly heartier version, I’ve swapped some of the flour for whole wheat flour, and they still turn out tender and flavorful.

Storage/Reheating

I store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them in a zip-top bag and reheat one at a time in the microwave for about 20–30 seconds. They also warm up nicely in a toaster oven if I want that fresh-baked texture again. Fresh Cranberry Muffins

FAQs

Can I use frozen cranberries instead of fresh?

Yes, I’ve used frozen cranberries straight from the freezer—no need to thaw. I just fold them in gently at the end.

Why are my cranberries sinking to the bottom?

To help prevent that, I toss the cranberries with a spoonful of flour before mixing them into the batter.

Can I make these muffins dairy-free?

Yes, I use a non-dairy milk like almond or oat milk, and swap the butter for oil or a dairy-free alternative.

Can I reduce the sugar in this recipe?

Absolutely. I’ve reduced the sugar slightly for a more tart muffin, especially if I’m adding a sweet topping like icing or glaze.

What’s the best way to get tall muffin tops?

I fill the muffin cups almost to the top and bake at a slightly higher temperature (like 400°F for the first 5 minutes) before reducing to 375°F. It helps them rise beautifully.

Conclusion

Fresh cranberry muffins are a seasonal favorite that I come back to every year. They’re quick to make, freezer-friendly, and just the right mix of tart and sweet. Whether I enjoy them plain or dressed up with citrus or spice, they always feel homemade and special—just the way I like them.