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.

→ This post is also available as a Web Story: Fresh Cranberry Muffins

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!

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.

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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!

Equipment Needed

• Mixing Bowls
• Whisk
• Cupcake Papers
• Muffin Pan
• Large Cookie Scoop
• Cake Tester

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.

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Whisk together the remaining flour, sugar, baking soda, baking powder, and salt in a large bowl. Set aside.

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Whisk together the eggs, vegetable oil, milk, and vanilla.

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Pour the milk mixture into the dry ingredients and stir until combined.

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Fold/stir in the cranberries.

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Using a large cookie scoop, transfer the batter into lined (or sprayed) muffin pan. Bake for 30 minutes, or until the muffins test done.

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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!

• Double Dark Chocolate Baked Donuts
• 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!

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!

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.