Fresh Cranberry Muffins

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Make the most of tart winter fruits with this easy fresh cranberry muffin recipe. This simple quick bread is moist and full of flavor sure to brighten any morning.

These fluffy muffins dotted with bright red chunks of cranberries come together quickly and easily for a simple treat to serve at breakfast or brunch. Their moistness means they will keep for a few days as well meaning you can bake ahead a bit.

A cranberry muffin sits on a white plate. More muffins on a platter and a white coffee mug sit in the background. Text overlay reads: Cranberry Muffins - Homemade recipe.

Simple Ingredients

Muffins should be uncomplicated in my opinion and these are indeed that. As long as you have the cranberries, the rest of the ingredients are simple pantry staples.

Flour

I used basic all-purpose flour for ease, but you could substitute some whole wheat flour or even spelt flour for a more whole grain muffin, if desired. The resulting muffins may turn out less moist but still tasty.

Buttermilk

Buttermilk adds great flavor to muffins. You can use regular milk or even sour milk with vinegar if you don’t have buttermilk on hand. The powedered milk will also work, just follow the directions on the can for adding it to recipes.

Melted Butter

You could use vegetable oil or melted coconut oil instead of butter, if desired.

A cranberry muffin sits on a plate. A red and white coffee cup next to it. A red cloth is draped in the background.

Cranberries

The recipe was tested with fresh cranberries. Frozen cranberries that have been thawed enought to chop might also work but I can’t guarantee results.

I have a different recipe for dried cranberry muffins, if you prefer using something dehydrated.

Optional Additions

The recipe as written is quite tasty, but you have some options for switching it up if you desire:

  • Add a Tablespoon or two of grated orange zest to the batter for cranberry orange muffins
  • Stir in up to 1 cup of chocolate chips into the batter for a bit more of a treat
  • Drizzle an orange glaze over the top of cooled muffins for a sweeter treat
A cranberry muffin sits on a white plate. More muffins on a platter and a white coffee mug sit in the background.

How to Serve

Like all muffins, there’s no reason to get fancy here. Serve at breakfast with a hot beverage and perhaps some eggs or fruit.

Tuck into lunch boxes for an afternoon treat.

Add the muffins to brunch buffets for easy holiday weekends.

A cranberry muffin sits on a plate. A red and white coffee cup next to it. A red cloth is draped in the background.

How to Store

Place the baked and cooled muffins into airtight containers where they should stay fresh for up to 5 days at room temperature.

For longer term storage, put the cooled muffins into plastic bags and freeze. Let frozen muffins thaw on the counter before serving. Use up any frozen muffins within 6 months for best flavor.

A cranberry muffin sits on a plate next to a coffee cup with a red cloth in the background.

Fresh Cranberry Muffins

Yield: 12 Muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Fluffy, sweet, and tart these delicious muffins are a great winter treat and different way to serve fresh cranberries for breakfast and snacking.

Ingredients

  • 1 Cup Fresh Cranberries, roughly chopped
  • 1/2 Cup Sugar
  • 2 Cups Unbleached, All-Purpose Flour
  • 1 Tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 2 Tablespoons Sugar
  • 1 Egg
  • 1 Cup Buttermilk
  • 1/4 Cup Butter, melted

Instructions

  1. Preheat oven to 400 degrees Fahrenheit. Grease a muffin tin.
  2. In a small bowl, combine the chopped cranberries with 1/2 cup sugar. Tossing to coat. Set aside.
  3. In a large mixing bowl, whisk together the flour, baking powder, salt, and 2 Tablespoons of sugar.
  4. In a small bowl, whisk together the melted butter, buttermilk, and egg until completely mixed.
  5. Pour the wet ingredients into the dry and mix until almost combined.
  6. Add the sugar coated cranberries, scraping all sugar into the batter. Stir until combined, it is okay if the batter is a bit lumpy.
  7. Divide the muffin batter amongst the 12 muffin cups, filling each about 2/3 full.
  8. Bake in the preheated oven for 15 to 20 minutes or until the edges are golden brown and an inserted tester comes out clean.
  9. Let pan cool on wire rack for 5 minutes. Remove the muffins from the pan and let cool completely on cooling rack.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 169Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 286mgCarbohydrates: 29gFiber: 1gSugar: 12gProtein: 3g

I try but cannot guarantee this nutritional information is 100% accurate.

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