Fresh Cranberry Muffins are loaded with tangy pops of cranberry ~ they’re a delicious way to celebrate the unique color and flavor of my favorite winter fruit. This easy one bowl recipe proves that comfort food can definitely be bright and fresh!
Fresh cranberry muffins are a winter holiday tradition
Baking with fresh cranberries is one of the great joys of the fall and winter season for me. I adore them for their super tart, bright flavor, and that color! I use them in everything from smoothies to pork roast.
If you’re a lemon lover, I think you’re bound to be a cranberry lover too, the two fruits share a tart tang like no other. (My mouth waters just looking at that bright pink juice dribbling out of the muffins!)
My basic muffin recipe is no fail and so adaptable
I’ve used this same basic batter for many of my recent muffin recipes on the blog because when something works, I go with it. It’s got a super fluffy texture, rises well, and is very easy to adapt to different flavors and add-ins.
- Pear Muffins with Hazelnut Streusel
- Orange and Cardamom Muffins
- Easy Oat Muffins with Cinnamon Sugar
- Perfect Black Raspberry Muffins
A dusting of sparkling sugar makes these cranberry muffins Christmas morning material
I love my sparkling sugar when I want a little bit of a finishing touch for cakes, muffins, or pies, but I don’t want to fuss with making a separate crumb topping or glaze. It gives a sparkle and crunch to the top of these muffins, and the little extra sweet with the tart berries is perfect.
Sparkling sugar
Sparkling sugar is a decorative sugar that has a large crystal structure. You can add it before baking, or sprinkle it on just as your baked goods come out of the oven. Often I’ll do both 😉
You can use fresh or frozen cranberries for these muffins
Be sure to save some cranberries for these muffins, and when you finally run out of fresh, dig into your frozen stash. When baking with frozen berries it’s best not to thaw them, because they can become watery: I like to use them straight from the freezer instead.
variation suggestions
- add the zest of an orange to the batter – orange and cranberry is an incredible combination!
- add sliced almonds or chopped walnuts for extra flavor and crunch
- use any other kind of berries – fresh or frozen – that you like in place of the cranberries
- add some winter spices like cinnamon and clove
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Fresh Cranberry Muffins
Ingredients
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 3/4 cup milk, or half and half
- 2 large eggs
- 1 1/2 tsp almond extract (or substitute vanilla extract)
- 2 cups fresh or frozen cranberries
- 3 Tbsp sparkling sugar, for topping (optional) Find sparkling sugar online here
Instructions
- Preheat oven to 350 and butter a 12-cup muffin tin, or line with muffin tin liners.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Add the vegetable oil, milk, and eggs, and almond extract, and whisk everything together until well blended.
- Add the cranberries and fold to combine.
- Divide the batter into the muffin tins, and top with the sparkling sugar. Bake for about 25 minutes until risen and just starting to turn golden on top.
- Allow to cool in the muffin tins before removing.
35 Comments
Debra
June 16, 2021 at 10:12 pmHaven’t tried yet. But going to make them this weekend and will def come back give 5 stars if good. I’m going to try cranberry walnut muffins with sparkling sugar topping. Yummmmmm can’t find cranberry muffins in the grocery store ever! Except with orange. Snd to me the orange zest ruins the cranberry flavor. So thanks for sharing your delicious recipe!
Katie
March 22, 2021 at 6:52 pmAbsolutely fab recipe. Made it with my daughter and we promptly devoured a muffin each!
CHRISTINE
March 15, 2021 at 6:13 pmHi Sue, I want to ask, in place of the 1/2 cup vegetable oil, can I used 1/2 cup of butter without destroying these muffins?
Thank you!
Sue Moran
March 15, 2021 at 6:22 pmThat should work fine Christine, I would melt and slightly cool the butter first.
CHRISTINE
March 18, 2021 at 4:37 pmJust to let you know, Sue, I made these as you directed , but added 2 more tablespoons of sugar. PERFECT with the melted butter! My husband has wiped out 4 of the 12 in 2 days. Yes, he really likes them! Thank you for the help. Great recipe!
Alice
February 20, 2021 at 10:45 amThese definitely need more sugar! I love tart flavors, but this is just too sour.
Catherine
February 2, 2021 at 9:02 ammade the muffins today, very easy recipe but not sweet enough for my taste!!
Sue Moran
February 2, 2021 at 9:55 amFeel free to add another 1/4 cup if you make them again, and don’t forget the little shower of sugar on top!
Cherelle
January 17, 2021 at 8:54 amI used wheat flour instead of all purpose flour. I ran out of half and half so i used Chobani oat milk. I also added an extra 1/4 cup of milk. I also added 1/4 cup of sugar. Recipe was great! Great rise on the muffins too!
Sue Moran
January 17, 2021 at 10:10 amLove your resourcefulness Cherelle 🙂
Peggy
January 13, 2021 at 4:44 pmBest muffins I have ever made. Will save this one for sure. Fast and very easy to make.
My husband loved them. Sprinkled with colored sugars for fun. Added a little color into my baking life.
paula
January 4, 2021 at 6:30 pmDo you list the nutritional content anywhere . ?
I made doubled the recipe and made 16jumbo ones , I switched out 1\2 flour for whole-wheat . I only had milk on hand , plus I grated one orange into it . Loved the Almond they were quite tart but wasn’t wanting sweet , will make again and have forwarded my sister in the UK, the link.
Becca
December 27, 2020 at 4:10 pmABSOLUTELY AMAZING! I switched out the flour for King Arthur GF cup for cup baking flour and cut half the oil and replaced with one mashed overripe banana. Best ever muffin recipe! My husband loves them. Might trial them again with blueberries next time 🙂 thank you!!!
Preeya
December 25, 2020 at 12:38 pmThese were great! I had to improvise a bit because I decided to make these Christmas morning and was out of a few things. Substituted bread flour for AP so added 3 tsp water to the liquid ingredients. Also, was out of milk so used eggnog instead. Nevertheless, these were delicious. Thanks for the recipe!
Cam
December 25, 2020 at 8:11 amHi ! They’re great ! Made those for my family. Can they go in the freezer ?
Sue
December 25, 2020 at 12:00 pmYes, they’ll freeze fine 🙂
Eeshan Mushtaq
December 23, 2020 at 3:39 pmJust tried the recipe. Too tart for my liking and can smell the baking powder. It needs something more to cut the tartness. Otherwise it’s moist and light.
Sue
December 23, 2020 at 3:50 pmSorry these weren’t to your taste Eeshan. You might prefer dried cranberries, which aren’t as tart.
Judi JJ
December 22, 2020 at 1:24 pmI made this recipe this morning–so easy and very delicious. I wanted a cranberry recipe with little preparation required. Specifically, I didn’t want to chop cranberries! Your recipes are always solid and dependable. I trust them. I liked all the ideas for variations. I used frozen cranberries and had some sliced almonds that I tossed in. I used just a little sparkling sugar on top and enjoyed the crunch it gave. This recipe is a keeper, but I’ll also try it with different variations–orange is up next.
Sue
December 22, 2020 at 1:48 pmThanks so much Judi ~ happy holidays to you and your family 🙂
gloria vanhorn
December 14, 2020 at 1:26 pmImade these using Bob red mill GF flour(1 to 1), these were the best muffins , I passed them out to my neighbors and they were surprised when I told them they were GF free. Thanks for the recipe
Sue
December 14, 2020 at 5:48 pmThanks Gloria, that’s great info for gluten free readers.
Gayle
December 8, 2020 at 4:52 amI’ve been looking for a “breakfast” cookie recipe for my autistic grandson. He has food aversion and most have things like seeds nuts and fruits that are chopped or odd ingredients that would affect flavor. Would you like a challenge to create something a 6 year old would eat that is a healthy version of a cookie? I’m betting I’m not the only person who would benefit.he doesn’t have allergies.
Judy
December 7, 2020 at 5:56 pmI bought 2 bags of fresh cranberries on sale and put them in the freezer. Should I just put a bag in the refrigerator when I’m ready to bake these? Thanks
Sue
December 7, 2020 at 7:04 pmI think you should use them frozen, Judy, that’s best. Just fold them in hard from the freezer.
Janet
December 5, 2020 at 1:22 pmCan I substitute Bob’s Red Mill GF 1to 1 baking flour for wheat flour in this recipe?
Sue
December 5, 2020 at 2:43 pmThat should work Janet. Let us know!
Penny
December 5, 2020 at 12:37 pmThese look so good! I’d like to make mini muffins, but would roughly chop the cranberries for the smaller muffins. Might there be any issues with this approach?
Sue
December 5, 2020 at 2:45 pmYes, I’d rough chop them, but I would only use fresh in that case. I did that with my cranberry orange cookies (here) and they came out great.
Cheryl
December 5, 2020 at 7:41 amLove cranberries and love one bowl recipes. I am convinced you are a New Englander at heart with all your cranberry and maple recipes, two of my favorite flavors. Keep them coming.
Sue
December 5, 2020 at 10:25 amTotally a new Englander at heart <3
janet
December 5, 2020 at 6:16 amCan I put cook this in a loaf pan?
Sue
December 5, 2020 at 6:19 amI haven’t tried, and generally I find that muffins have a unique texture that works best as muffins. I do have a cranberry orange bread that’s delicious, here.
C
December 5, 2020 at 5:56 amThank you for posting a cranberry -lemon muffin recipe! I’ve been looking for the perfect one forever, I can’t wait to try this recipe!
Sue
December 5, 2020 at 6:21 amJust to clarify C, this recipe doesn’t include lemon, but you can certainly add the zest of a lemon, and even a little lemon juice in place of some of the milk, to lemon it up 🙂