Better Than a Bakery Fresh Cranberry Muffins
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Welcoming in the weekend with these Better Than a Bakery Fresh Cranberry Muffins. Moist vanilla muffins loaded with fresh cranberries. There is nothing more simple or delicious than these festive muffins. Best eaten after they’ve cooled just a little, letting you enjoy the best-ever sweet cranberry flavor. SO DELICIOUS! These breakfast muffins are the perfect (and super easy!) recipe to bake up this weekend or for Christmas morning! The best part about these muffins? Every bite is perfectly sweet, just a little tart, light, fluffy, and truly the perfect muffin. Enjoy for breakfast, or as an afternoon snack with a cup of coffee on the side, a Christmas movie, and a large fluffy blanket.
About The Recipe
If I had to choose a muffin to eat all winter long, it would be this cranberry muffin! It’s so simple to make, perfectly sweet, moist, fluffy, and just so. good.
Honestly, I’m just a huge cranberry fan. I will snack on dried cranberries by the hand full, or toss them into one of my favorite breakfast treats… like these orange and cranberry scones.
But, we have never actually used fresh cranberries in…anything!
So, when we saw some fresh in the store, we decided to give it a try! They were just too gorgeous to walk past, you know? Honestly, that happens way too often… We go to the store for one thing and come back with a whole cart full.
And that’s kind a what happened with the cranberries. We didn’t buy just one back. Oh, no. We came home with three or four.
Which in hindsight was probably way too much since our holidays this year are gonna be small, but they were much too pretty! So, I’ve dropped them in apple cider and now we have baked them into the best-ever cranberry muffins.
And if you’ve never baked with fresh cranberries either…no stress! It’s not very hard. They actually cook just like a blueberry.
Which, sounds a little weird but they really do! Just be sure your cranberries are red to deep red. Make sure there are no shriveled ones, brown ones, or ones that are still kinda white/pink.
Oh! And, if you really just can’t get your hands on some fresh berries, you can use dried ones for this recipe.
If you’re a cranberry fan, they will pretty much always be delicious. Especially during the holiday’s!
Ingredients
- All-Purpose Flour
- Sugar
- Baking Powder
- Baking Soda
- Salt
- Milk
- Eggs
- Vegetable Oil
- Vanilla
- Fresh Cranberries
Instructions
In a medium sized bowl, lightly toss the cranberries and 2 Tablespoons of flour. Set aside.
Whisk together the remaining flour, sugar, baking soda, baking powder, and salt in a large bowl. Set aside.
Whisk together the eggs, vegetable oil, milk, and vanilla.
Pour the milk mixture into the dry ingredients and stir until combined.
Fold/stir in the cranberries.
Using a large cookie scoop, transfer the batter into lined (or sprayed) muffin pan. Bake for 30 minutes, or until the muffins test done.
What To Serve With Cranberry Muffins…
Looking for extra things to make for a big breakfast feast to impress? We’ve got you covered! There are so many delicious treats that are just as easy to make. Here are a few of our favorites!
- Healthier Baked Banana Nut Donuts with Dark Chocolate Glaze
- Easy Cinnamon Rolls
- Spiced Pumpkin Waffles
Orange Cranberry Scones with Cardamom Glaze - Overnight Gingerbread Beignets
- Cinnamon Apple Bread with Walnut Streusel
- Glazed Pumpkin Pecan Scones
How To Store
Once the muffins have cooled, you can store them in a freezer safe bag and keep in the fridge or freezer! They’re best kept in the freezer, if i’m being honest. Purely because they can be baked one day, placed in the freezer, and then reheated for Christmas morning…or just any morning you want a delicious cranberry muffin!
When you make these Better Than a Bakery Fresh Cranberry Muffins, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Better Than a Bakery Fresh Cranberry Muffins
Ingredients
- 2 cups fresh cranberries
- 2 Tablespoons all purpose flour
- 1½ cups all purpose flour
- ¾ cup granulated sugar
- 1½ teaspoons baking powder
- ⅓ teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk
- 2 large eggs
- ½ cup vegetable oil
- ¾ teaspoon vanilla extract
Instructions
- Preheat oven to 350℉/177℃.
- Spray muffin tin with baking spray or line with baking cups.
- In a medium bowl, toss together the cranberries and the 2 Tablespoons flour. Set aside.
- Whisk the remaining flour, sugar, baking powder, baking soda, and salt together in a large bowl. Set aside.
- In a small bowl, combine the milk, eggs, vegetable oil, and vanilla. Whisk to combine.
- Add wet ingredients to dry ingredients. Stir only to combine.
- Fold in cranberries.
- Scoop into prepared muffin tin.
- Bake for 30 minutes, or until muffins test done.
Notes + Tips!
- You can use frozen cranberries instead of fresh.
- When picking cranberries, make sure they’re red/deep red in color and not shrived or brown.
- Try and find the smallest cranberries you can. If you buy larger ones, they may not cook all the way through and may make your muffins taste bitter.
- Fill each muffin cup to about ¾ of the way full.
- These muffins freeze really well!
Best recipe I have found in years! I tried it for Thanksgiving and will now make for Christmas breakfast when I have company.
Hi Jeanne! I’m SO happy to hear you enjoyed these muffins (they are one of my favs!!). I hope you find more recipes to love on our blog! Happy holiday’s 🥰 x, Caylie
Hi again 🧑🏻🍳 I used cane sugar, golden raisins and rum raisins for this muffin. I used a little bit of a stand mixer ♡ Are you putting too much baking soda and baking powder? Maybe I poured it too much into the cup, it spilled, and this is also very delicious! 😅 The dough was very soft and moist, and it was the most delicious! Thank you! Happy New Year♥️
These certainly sound delicious and easy. Can’t wait to try this recipe.
Hi Orlanda! Thank you! I hope you enjoy them! Xo, Caylie