Better Than a Bakery Fresh Cranberry Muffins

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.

nine muffins in muffin pan with cranberries and rosemary sprigs

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. They even work great in salads, too!

But, we have never actually used fresh cranberries in…anything!

three muffins stackes on white board with cranberries and fairy lights behind

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 holiday’s this year are gonna be small, but they were much too pretty! So, I’ve dropped them in drinks 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!

four cranberry muffins on a marble board with a bite taken out of one

Equipment Needed

Ingredients

  • All-Purpose Flour
  • Sugar
  • Baking Powder
  • Baking Soda
  • Salt
  • Milk
  • Eggs
  • Vegetable Oil
  • Vanilla
  • Fresh Cranberries
cranberries, baking powder, sugar, milk, flour, salt, baking soda, two eggs, vanilla on marble counter

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!

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!

Substitutions

  • You can use dried cranberries instead of fresh.
three muffins stacked on marble board with rosemary sprigs, cranberries, milk glasses, and more muffins behind

Expert Tips

  • When picking cranberries, make sure they’re red/deep read in color and not shrived or brown.
  • Make sure you 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 bitter in taste.
  • Fill each muffin cup to about ¾ of the way full.
  • These muffins freeze really well!

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.

three muffins stackes on white board with cranberries and fairy lights behind

Better Than a Bakery Fresh Cranberry Muffins

Traci
Perfectly sweet, moist, and SO. GOOD. These Fresh Cranberry Muffins are better than any bakery and so simple!
4.82 from 11 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 10
Calories 330 kcal

Ingredients
 

  • 2 cups fresh cranberries
  • 2 Tablespoons all purpose flour
  • 1 ½ cups all purpose flour
  • ¾ cup sugar
  • 1 ½ teaspoons baking powder
  • teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup milk
  • 2 eggs
  • ½ cup vegetable oil
  • ¾ teaspoon vanilla

Instructions

  • Preheat oven to 350 degrees.
  • 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

Substitutions:
  • You can use dried cranberries instead of fresh.
Expert Tips:
  • When picking cranberries, make sure they’re red/deep read in color and not shrived or brown.
  • Make sure you 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 bitter in taste.
  • Fill each muffin cup to about ¾ of the way full.
  • These muffins freeze really well!

Nutrition

Serving: 1muffinCalories: 330kcalCarbohydrates: 48gProtein: 6gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 35mgSodium: 241mgPotassium: 103mgFiber: 2gSugar: 17gVitamin A: 99IUVitamin C: 3mgCalcium: 75mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments