Cranberry Muffins Recipe

partial overhead view of cranberry muffins in a muffin tin.

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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

Author: Krista Teigen

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.

Notes

Storage: Store 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.

Nutrition