Cranberry Muffins Recipe

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!


– all purpose flour – baking powder – baking soda – salt – unsalted butter – granulated sugar – sour cream – milk – eggs – vanilla extract – cranberries, – sparkling sugar

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.