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Freshly baked cranberry muffins with a golden-brown top and tart cranberries

Cranberry Muffins

Deliciously tart and sweet, these Cranberry Muffins are a festive treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Holiday
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour You can substitute with whole grain flour for added nutrition.
  • 1 cup granulated sugar Alternatively, use coconut sugar or a sugar substitute.
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup fresh or frozen cranberries, chopped No need to thaw if using frozen cranberries.
  • ¾ cup milk Substitute with almond or oat milk for a dairy-free version.
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Optional Toppings
  • 1 tablespoon coarse sugar For topping.
  • to taste cinnamon A sprinkle for added warmth.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, mix milk, vegetable oil, eggs, and vanilla extract until blended.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  5. Fold in the chopped cranberries.
  6. Grease a muffin tin or line with paper liners. Fill each cup about ¾ full with batter.
  7. If desired, sprinkle the tops with coarse sugar or cinnamon.
Baking
  1. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Tip: Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. They reheat beautifully in the microwave or oven.