Cranberry Muffins

Sweet-tart cranberry muffins that are soft, moist, and bakery-quality—perfect for breakfast, meal prep, or special occasions. Easy to customize with citrus, spices, or nuts!

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Bakery style cranberry muffins, Cranberry Muffins, Cranberry muffins healthy, Cranberry muffins pioneer woman, Dried cranberry muffins, Easy cranberry muffins, Fresh cranberry muffins

Prep Time: 15

Cook Time: 20

Cooling Time: 5

Total Time: 40

Servings: muffins

Calories: 210kcal

Cost: $7

Equipment

12-cup muffin tin (Use liners or grease well)
Large mixing bowls (For wet and dry ingredients)
Whisk (For mixing wet ingredients)
Rubber spatula (For folding in cranberries)
Wire cooling rack (Helps prevent sogginess)
Measuring cups and spoons (Standard set)

Ingredients

2 cups all-purpose flour - Plus 2 tablespoon extra for cranberries
½ cup granulated sugar
¼ cup brown sugar - Light or dark
2 large eggs
1 cup whole milk - Sub with buttermilk or dairy-free option
½ cup vegetable oil - Or use melted butter or coconut oil
1 teaspoon vanilla extract
2 teaspoon baking powder
½ teaspoon salt
1 cup fresh or dried cranberries - Toss with flour before folding in

Instructions

Preheat the oven to 400°F and get your muffin tin ready.
Toss cranberries with flour to keep them from sinking in the batter.
Whisk eggs, sugars, milk, oil, and vanilla until smooth in a large bowl.
In another bowl, whisk flour, baking powder, and salt.
Add dry ingredients to the wet and gently stir until just combined.
Gently fold in the flour-coated cranberries.
Fill each muffin cup about ¾ full with batter.
Bake muffins for 18–22 minutes until tops are golden and spring back.
Let muffins cool in the pan for 5 minutes before transferring to a rack.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition