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
WANT TO TRY THESE CRANBERRY MUFFINS?
PIN THEM TO YOUR FAVORITE BAKING BOARD SO YOU DON’T LOSE THEM.
JOIN ME ON PINTEREST FOR MORE CREATIVE RECIPES ~ I LOVE TO PIN !
Fresh Cranberry Muffins
Equipment
- 12 cup muffin pan
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.
Nutrition
Absolutely fab recipe. Made it with my daughter and we promptly devoured a muffin each!
Hi 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!
That should work fine Christine, I would melt and slightly cool the butter first.
Just 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!
These definitely need more sugar! I love tart flavors, but this is just too sour.
made the muffins today, very easy recipe but not sweet enough for my taste!!
Feel free to add another 1/4 cup if you make them again, and don’t forget the little shower of sugar on top!
I 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!
Love your resourcefulness Cherelle 🙂
Best 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.
Do 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.
ABSOLUTELY 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!!!
These 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!
Hi ! They’re great ! Made those for my family. Can they go in the freezer ?
Yes, they’ll freeze fine 🙂