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Freshly baked cranberry muffins served on a plate, showcasing a golden-brown top.

Cranberry Muffins

These lightly sweet and tangy cranberry muffins are the perfect cozy breakfast, easy to make with fresh ingredients and simple techniques.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 3/4 cup Granulated sugar Add 2 tablespoons more if cranberries are extra tart
Wet Ingredients
  • 2 large Eggs
  • 3/4 cup Milk Use plant milk for dairy-free
  • 1/2 cup Neutral oil or melted butter Melted butter gives richer flavor
  • 1 teaspoon Vanilla extract
  • 1 zest Orange (optional)
  • 2-3 tablespoons Orange juice (optional)
Main Ingredients
  • 1 1/2 cups Fresh cranberries (chopped if large)
Optional Topping
  • to taste Coarse sugar or a sprinkle of cinnamon sugar

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a muffin pan with liners or lightly grease it.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a larger bowl, whisk sugar, eggs, milk, oil (or melted butter), vanilla, and orange zest if using.
  4. Add the dry ingredients into the wet ingredients. Stir gently until you do not see dry flour anymore; a few small lumps are fine.
  5. Fold in the fresh cranberries, slicing them in half if they are large.
  6. Spoon batter into the muffin cups, filling each about 3/4 full.
  7. If desired, sprinkle a little coarse sugar on top.
Baking
  1. Bake for 18 to 22 minutes, until the tops look set and a toothpick comes out clean or with a couple of moist crumbs.
  2. Cool in the pan for 5 minutes, then transfer to a rack.

Notes

Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days, warming briefly in the microwave before eating. Freeze after cooling, wrapping each muffin in plastic wrap and placing in a freezer bag for up to 2 months. Thaw muffins on the counter or microwave for quick breakfast options.