I don’t know about you, but this holiday season has me in sweet treat overdrive! These cranberry muffins are so quick and easy to make, and they really bring out the holiday spirit. Fresh cranberries add a beautiful color and flavor, and they’re not too sweet, either. Ready in just 35 minutes, I have a feeling this cranberry muffin recipe will be seeing a lot of action this holiday season!
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Christmas is fast approaching this year, and I am feeling woefully underprepared. I am usually big on making a huge Christmas morning spread, but this year, I want to do something simple. These cranberry muffins are the perfect easy Christmas breakfast. They’re fun, festive, tart, and delicious!
Beginner Tips
- Measure the flour using the spoon-and-level method to avoid dry, dense muffins.
- Don’t over-mix the muffin batter. There shouldn’t be any dry flour, but stop mixing as soon as it’s combined. Over-mixing can cause dense and chewy muffins.
- Make sure that your oven is fully pre-heated before adding in the muffins. If it is cold, they won’t cook through properly.
Cranberry Muffins Recipe
Equipment
- Kitchen Scale (optional)
- Muffin Tin
Ingredients
- 1¾ cups all-purpose flour 210 grams
- 1 teaspoon baking soda 6 grams
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup unsalted butter 113 grams, melted (1 stick)
- 1 cup granulated sugar 200 grams
- ¾ cup milk 170 grams, room temperature
- ½ cup plain Greek yogurt 114 grams, room temperature
- 2 large eggs 100 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- ½ teaspoon almond extract 2 grams
- 2 cups fresh cranberries 232 grams
- 2 tablespoons turbinado sugar 23 grams; optional, for topping
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.1¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon kosher salt
- In another bowl, whisk together the butter, sugar, milk, Greek yogurt, eggs, vanilla extract, and almond extract.½ cup unsalted butter, 1 cup granulated sugar, ¾ cup milk, ½ cup plain Greek yogurt, 2 large eggs, 1 teaspoon pure vanilla extract, ½ teaspoon almond extract
- Add the wet ingredients to the dry ingredients.
- Fold in the cranberries.2 cups fresh cranberries
- Place an even amount of the batter into the cups of a greased muffin tin.
- Sprinkle turbinado sugar over the tops.2 tablespoons turbinado sugar
- Bake in the oven for 18-20 minutes, or until a toothpick comes out clean.
Video
Becky’s Tips
- To help prevent the cranberries from sinking to the bottom of your muffins, toss them in a little bit of all-purpose flour.
- When I’m craving a bit of crunch, I like to fold in about ½ cup of chopped walnuts or pecans.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Cranberry Muffins Step by Step
Gather all your ingredients together.
Whisk the Dry Ingredients: Preheat your oven to 350°F. In a large bowl, whisk together 1¾ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of ground cinnamon, and ½ teaspoon of kosher salt.
Mix the Wet Ingredients: In another bowl, whisk together ½ cup of melted unsalted butter, 1 cup of granulated sugar, ¾ cup of milk, ½ cup of plain Greek yogurt, 2 large eggs, 1 teaspoon of pure vanilla extract, and ½ teaspoon of almond extract.
Fold in the Cranberries: Add the wet ingredients to the dry ingredients. Fold in 2 cups of fresh cranberries.
Divide the Muffins: Place an even amount of the batter into the cups of a greased muffin tin. Sprinkle 2 tablespoons of turbinado sugar over the tops.
Bake the Muffins: Bake in the oven for 18-20 minutes, or until a toothpick comes out clean.
How to Store
Store leftover cranberry muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Can’t wait to try!!