With a soft, tender crumb and sugar-dusted tops, these Cranberry Muffins always get compliments! Ready in just 30 minutes, they’re perfectly festive with tart little pops of fresh cranberries.
As soon as fresh cranberries become available, these Cranberry Muffins quickly become a weekly staple in our house. There’s something special about the combination of tart red cranberries and sweet sparkly sugar tops all wrapped up in an extra soft muffin.
You can always add some fresh orange zest to create a cranberry orange muffin, but we find these perfect just the way they are. In fact, I always make a double batch because they disappear so fast!
“My family is obsessed with this cranberry muffin recipe! Not only is it super easy and quick to make, they also taste amazing. Sometimes I throw in a handful of white chocolate chips or pecans…and sometimes both.” — Haley, busy mom of two and passionate home cook and baker.
Key Ingredients
Find the full printable recipe with specific measurements below.
- Cranberries: Fresh or frozen cranberries will give you the best tart flavor with bright pops of red. If using frozen, don’t thaw them or they may bleed color into the batter.
- Vanilla Yogurt: Plain yogurt or greek yogurt works too.
- All-Purpose Flour: Feel free to use a 50/50 mixture of whole wheat and all-purpose flour if you prefer, but your muffins will be denser and not as soft.
- Oil and Butter: I like to use a mixture of melted and cooled butter and oil to get the best taste AND texture. However, you can use all oil or all butter if you prefer.
Can you use dried cranberries in these muffins?
Yes you can use dried cranberries, but please note – they will not add the same tart flavor or bright red color. Dried cranberries are darker, chewier, and more sweet than tart.
To use dried cranberries, re-hydrate them in hot water for 15 to 20 minutes first. Be sure to drain all excess water before adding them to your batter!
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Tips For Making Cranberry Muffins
This fresh cranberry muffin recipe is just as easy as a box-mix, but way better! Visit the printable recipe card below for full directions.
Be careful not to over-mix the batter. Stir just until everything is combined and you don’t see any more streaks of flour. Over-mixing can lead to dense muffins.
Cut the cranberries in half. This helps to distribute them more evenly throughout the batter and keeps them from sinking. A whole cranberry is also a lot more tart, so cutting them in half helps balance the tart and sweet flavors.
How to get those sparkly sugar tops. Quickly dip the tops of your muffins – freshly after baking – into a bowl of granulated sugar. If using coarse sugar, sprinkle it on top BEFORE baking as it won’t stick to the muffins after baking.
Flavor Variations To Try
The most classic addition is a couple of tablespoons of fresh orange zest for Cranberry Orange Muffins. Be careful when grating your zest to only get the orange rind, not the bitter white pith below it.
You can also add in up to 1/2 a cup of chopped pecans, walnuts, or white chocolate chips to give the muffins more flavor and texture. Or skip the sugar tops and add a swirl of cream cheese frosting for a delightful cranberry cupcake.
How to Store
- On The Counter: Store the cooled leftovers in an airtight container, at room temperature, for up to 4 days. To help keep them moist, you can add a slice of white bread to the container – replacing it every couple of days as it dries out.
- Freeze: Wrap each muffin in plastic wrap. Place them in freezer-friendly bags or containers. Freeze them for up to 3 months. Thaw them on the counter for about 30 minutes before digging in.
- Fresh Baked Taste: Microwave the muffins for about 10 seconds so they feel like they’re fresh out of the oven!
Cranberry Muffins
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup butter, melted and cooled
- ⅔ cup granulated sugar, plus a little more for an optional garnish
- 1 cup vanilla yogurt
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 tablespoons vegetable oil
- 3 tablespoons milk
- 1 cup fresh cranberries, cut in half
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Instructions
- Preheat oven to 375°F. Line a muffin pan with paper liners. Set aside.
- In a small bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, combine melted butter, sugar and yogurt. Add eggs and vanilla extract, stirring until just combined.
- Add in the dry ingredients, alternating with milk and vegetable oil, stirring until just combined. Fold in the cranberries.
- Fill muffin tins 3/4ths full. Bake muffins for 15 to 17 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow muffins to cool for about 5 minutes (until they are cool enough to handle) and then dip the tops in sugar for a sparkly touch. Serve warm or cool completely between serving at room temperature.
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Notes
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More Festive Cranberry Recipes
- Cranberry Cheese Ball – A show-stopping holiday appetizer!
- Cranberry Jello Salad – Topped with a fluffy cream cheese layer.
- Apple Cranberry Sauce – Super easy to make holiday side dish.
- Cranberry Orange Scones – Perfect make-ahead holiday breakfast.
- Pumpkin Cranberry Bread – So soft and moist with fresh cranberries.
- Cranberry Orange Sauce – The perfect balance of tart and sweet.
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Seriously delicious!
This recipe is amazing! The muffins turned out so soft and delicious
Can I use yogurt made with coconut milk. Am
A llergic to dairy
Yes!
Any chance you could use whole cranberry sauce if you didn’t have fresh berries
Are these muffins made with fresh cranberries?
Yes!
Could you substitute applesauce for the oil?
Yes, but I haven’t tried it myself and the muffin may come out a little dryer. Just FYI!
These look fantastic! However, when do I add the yoghurt?
Eep! Thanks, just updated the recipe!
These look gorgeous, I want to try them very soon. Can I use any berry?
Hi Julia! Yes, you can! 🙂
I’m with you — I can’t resist putting cranberries in everything! These muffins look so incredible. I love adding yogurt to baking for extra moisture!
I like they are made with yoghurt, I bet ti really adds a nice flavor with cranberries.