These Fresh Cranberry Muffins are bright, tender, and just the right amount of tart. Every bite has juicy bursts of cranberry and a soft, buttery crumb. They feel special enough for guests yet simple enough for a cozy morning at home.
Fresh Cranberry Muffins
Equipment
- 1 12-cup muffin tin
- 12 Paper liners
- 2 Mixing Bowls
- 1 Whisk
- 1 Spatula
- 1 Microplane zester (optional)
- 1 Cooling rack
Ingredients
Muffins
- 2 cups all-purpose flour spooned and leveled
- 1 cup granulated sugar
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine salt
- 0.5 cup unsalted butter melted and cooled
- 2 large eggs
- 1 cup buttermilk
- 2 tsp alcohol-free vanilla
- 1 tbsp orange zest
- 1.5 cups fresh cranberries coarsely chopped or left whole if small
- 2 tbsp turbinado sugar optional, for topping
Instructions
Make the Muffins
- Heat oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk melted butter, eggs, buttermilk, alcohol-free vanilla, and orange zest until smooth.
- Pour the wet mixture into the dry and stir gently until just combined. A few small streaks of flour are fine. Fold in the cranberries, taking care not to overmix.
- Divide the batter evenly among the muffin cups, filling about 3/4 full. Sprinkle tops with turbinado sugar if using.
- Bake 16 to 19 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a rack. Enjoy warm or at room temperature.
Notes
Nutrition
Why You’ll Love This Fresh Cranberry Muffins
- Fresh, vibrant flavor from real cranberries and citrus zest.
- Soft, bakery-style crumb with a lightly crisp top.
- Simple pantry ingredients and ready in about 30 minutes.
- Great for make-ahead breakfasts, lunchboxes, or gifting.
Fresh Cranberry Muffins Ingredients & Substitutions
- All-purpose flour: Creates structure. You can swap up to 1/2 cup with whole wheat flour for a heartier texture.
- Granulated sugar: Sweetens and keeps muffins tender. Light brown sugar works for a hint of caramel notes.
- Baking powder and baking soda: For lift and a domed top.
- Fine salt: Balances sweetness and bright fruit.
- Unsalted butter, melted and cooled: Rich flavor and moisture. You can use neutral oil for an extra soft crumb.
- Eggs: Bind the batter and add structure.
- Buttermilk: Tangy moisture that helps the muffins rise. Substitute with milk mixed with a splash of lemon juice or plain yogurt thinned with milk.
- Alcohol-free vanilla: Adds warm bakery aroma.
- Orange zest: A classic pairing with cranberries. Lemon zest works too.
- Fresh cranberries: Coarsely chopped or left whole if small. Frozen cranberries work straight from the freezer.
- Turbinado sugar: Optional for a crunchy, sparkly top.
Step-by-Step Instructions to Make Fresh Cranberry Muffins
Step 1: Preheat and prep the pan
Heat oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
Step 2: Mix the dry ingredients
In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until well combined.
Step 3: Combine the wet
In a separate bowl, whisk melted butter, eggs, buttermilk, alcohol-free vanilla, and orange zest until smooth.
Step 4: Bring the batter together
Pour the wet mixture into the dry and stir gently until just combined. A few small streaks of flour are fine. Fold in the cranberries, taking care not to overmix.
Step 5: Fill the tin
Divide the batter evenly among the muffin cups, filling about 3/4 full. Sprinkle tops with turbinado sugar if using.
Step 6: Bake
Bake 16 to 19 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 7: Cool and enjoy
Let muffins cool in the pan for 5 minutes, then transfer to a rack. Enjoy warm or at room temperature.
Tips for Success
- Toss cranberries in a tablespoon of the flour mixture to help them stay suspended in the batter.
- Do not overmix. Stir just until the flour disappears for a tender crumb.
- Start hot at 400°F for a quick rise and domed tops.
- Weigh ingredients or spoon and level flour to avoid dense muffins.
- Let melted butter cool slightly so it does not scramble the eggs.
Variations of Fresh Cranberry Muffins
- Orange glaze: Whisk powdered sugar with fresh orange juice and drizzle over cooled muffins.
- Streusel top: Mix flour, sugar, cinnamon, and cold butter into crumbs and sprinkle before baking.
- Almond twist: Add a few drops of almond extract and top with sliced almonds.
- Citrus swap: Use lemon zest and a lemon glaze for a vivid, bright finish.
- Chocolate chip: Fold in a small handful of dark chocolate chips with the cranberries.
Serving Suggestions: What to Pair with Fresh Cranberry Muffins
- A hot mug of coffee or spiced tea.
- Greek yogurt and honey with fresh orange slices.
- Scrambled eggs or a veggie omelet for a balanced breakfast plate.
Storage & Reheating Instructions
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep up to 5 days. Bring to room temp or warm before serving.
- Freeze: Wrap individually and freeze up to 2 months. Thaw at room temperature or warm 10 to 15 minutes in a 300°F oven.
- Reheat: Microwave 10 to 15 seconds or re-crisp in a low oven.
Memories Made Around the Table
I used to bake a batch on chilly Saturday mornings, and the scent of citrus and butter would pull everyone to the kitchen. The first muffin never made it to a plate.
FAQs
Can I use frozen cranberries?
Yes. Use them straight from the freezer and fold in gently. Add 1 to 2 extra minutes of bake time if needed.
How do I keep muffins from getting dense?
Measure flour accurately and mix just until combined. Overmixing develops gluten and leads to a tougher crumb.
What can I use instead of buttermilk?
Stir 1 tablespoon lemon juice into 1 cup milk, rest 5 minutes, then use. Plain yogurt thinned with milk also works well.
Why do my cranberries sink?
Toss them with a bit of the dry ingredients before folding into the batter and avoid overmixing.
Final Thoughts
Fresh Cranberry Muffins bring a sunny pop of flavor to any morning. Keep a batch on hand, and you will have an instant invitation to slow down and savor the day.