These Cranberry Muffins are soft and fluffy with a bakery-quality crumb. Bursting with fresh cranberries and finished with a sparkling sugar crust, they’re hard to resist!

Breakfast recipes like Strawberry Overnight Oats, Blueberry Baked Oatmeal Cups, and these Cranberry Muffins are perfect for busy mornings, or as an easy grab and go snack! 

muffins in a muffin tin with fresh cranberries

I recently took a trip to visit a close friend from college who lives on Cape Cod.

One of the extra special parts of my trip, aside from eating lots of fresh seafood and cooking a “lobstah” for the first time, was finally seeing a cranberry bog.

It was a neat experience, and I’ve learned a lot about these little antioxidant powerhouses since then. Next on my to-do list is to see a cranberry harvest in action, which was a little too early in the season for me to see.

a muffin with a bite taken out

Since cranberries are harvested in late September through November, it only makes sense that they are a star feature in all kinds of fall recipes! I’ve used dried cranberries in other recipes before, but wanted to feature their fresh counterparts in these Cranberry Muffins.

two muffins stacked on each other

Ingredients for Cranberry Muffins

  • all purpose flour
  • baking powder
  • baking soda
  • salt
  • unsalted butter
  • granulated sugar
  • sour cream
  • milk
  • eggs
  • vanilla extract
  • fresh cranberries
  • sparkling sugar for topping (optional)

ingredients laid out to make muffins

How to Make Cranberry Muffins – Step by Step

Step 1: Preheat oven

Preheat the oven to 400 degrees Fahrenheit. Add muffin liners to a 12-cup muffin pan then spray them with non-stick cooking spray.

Step 2: Mix dry ingredients

Whisk the flour, baking powder, baking soda, and salt together in a medium sized bowl and set aside.

flour in a bowl

Step 3: Make the batter

Beat the butter and sugar together in a large bowl then add the sour cream, milk, eggs, and vanilla. Mix with an electric mixer for 30 seconds to 1 minute or until batter becomes slightly fluffy.

muffin batter in a white bowl

Step 5: Add the cranberries

Stir in the dry ingredients by hand until there are still lumps, then fold in the cranberries until combined. Do not overmix.

batter with fresh cranberries

Step 6: Fill cranberry muffin cups

Using a cookie scoop, add the batter to each of the muffin liners until they are about 2/3 full. Sprinkle the sparkling sugar on top if using.

cranberry muffins in a baking tin

Step 7: Bake

Bake for 12-15 minutes or until a toothpick comes out clean when inserted into the center of the cranberry muffins. Repeat the baking process with the remaining muffin batter then serve.

cranberry muffins in a baking tin

Tips and Notes

Can I use frozen cranberries?

Yes, you can definitely use frozen cranberries. There is no need to thaw them beforehand; simply add the frozen cranberries to the batter just as you would the fresh cranberries. 

muffins in a muffin tin with fresh cranberries

How to Store

These Cranberry Muffins can be stored in an airtight container on the counter for up to four days. I like to add a layer of paper towels to the bottom of the container to absorb any excess moisture. I do not recommend storing in the refrigerator for this same reason.

a muffin surrounded by cranberries

How to Freeze Cranberry Muffins

Once the muffins are completely cooled, place in an airtight container and freeze for up to three months. Thaw the muffins on the counter before enjoying.

a stack of cranberry muffins

More Cranberry Recipes You Might Enjoy!

muffins in a muffin tin with fresh cranberries
5 from 1 rating

Cranberry Muffins Recipe

Yield: 16 muffins
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
These Cranberry Muffins are soft and fluffy with a bakery-quality crumb. Bursting with fresh cranberries and finished with a sparkling sugar crust, they're hard to resist!

Ingredients

  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (1 stick), at room temperature
  • 1 1/4 cups granulated sugar
  • 3/4 cup sour cream
  • 1/2 cup milk
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups fresh cranberries, rinsed, dried, and half of them sliced in half
  • sparkling sugar, for topping, optional

Equipment

  • Muffin Tin

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit. Add muffin liners to a 12-cup muffin pan then spray them with non-stick cooking spray.
  • Whisk the flour, baking powder, baking soda, and salt together in a medium sized bowl and set aside.
  • Beat the butter and sugar together in a large bowl then add the sour cream, milk, eggs, and vanilla. Mix with an electric mixer for 30 seconds to 1 minute, or until batter becomes slightly fluffy.
  • Stir in the dry ingredients by hand until there are still lumps, then fold in the cranberries until combined. Do not overmix.
  • Using a cookie scoop, add the batter to each of the muffin liners until they are about 2/3 full.Sprinkle the sparkling sugar on top if using, then bake for 12-15 minutes or until a toothpick comes out clean when inserted into the center of the muffins. Repeat the baking process with the remaining muffin batter then serve.

Notes

  • Can I use frozen cranberries? Yes, you can definitely use frozen cranberries. There is no need to thaw them beforehand; simply add the frozen cranberries to the batter just as you would the fresh cranberries. 
  • How to Store: These Cranberry Muffins can be stored in an airtight container on the counter for up to four days. I like to add a layer of paper towels to the bottom of the container to absorb any excess moisture. I do not recommend storing in the refrigerator for this same reason.
  • How to Freeze Cranberry Muffins: Once the muffins are completely cooled, place in an airtight container and freeze for up to three months. Thaw the muffins on the counter before enjoying.
Cuisine: American
Course: Breakfast, Snack
Calories: 223kcal, Carbohydrates: 33g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 42mg, Sodium: 126mg, Potassium: 92mg, Fiber: 1g, Sugar: 17g, Vitamin A: 294IU, Vitamin C: 2mg, Calcium: 40mg, Iron: 1mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.