Go Back
+ servings
muffins in a muffin tin with fresh cranberries
Print

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!
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 muffins
Calories 223kcal

Equipment

  • Muffin Tin

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

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.

Nutrition

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