Description
Fresh cranberry muffins are soft, fluffy, and bursting with tart cranberries—perfect for a cozy breakfast, brunch, or seasonal snack.
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
Instructions
- Preheat oven to 375°F (190°C) and line or grease a 12-cup muffin tin.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk eggs, milk, oil, and vanilla extract until smooth.
- Pour wet ingredients into dry and stir gently until just combined—do not overmix.
- Fold in cranberries and optional orange zest or nuts.
- Divide batter evenly among muffin cups, filling about ¾ full. Sprinkle coarse sugar if using.
- Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Toss cranberries in a spoonful of flour to prevent sinking.
- Use frozen cranberries directly—no need to thaw.
- For taller muffin tops, bake at 400°F for 5 minutes, then reduce to 375°F.
- Substitute almond or oat milk and oil for dairy-free version.
- Store in an airtight container at room temperature for 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
