Cranberry Muffins Recipe

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These fresh cranberry muffins are so quick and easy to make, and they really bring the holiday spirit with their tart and sweet flavor!

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: muffins

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.

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.