Fresh Cranberry Muffins are loaded with tangy pops of cranberry. The bright color and zesty flavor of fresh cranberries are unmatched in the food world. This simple, straightforward recipe proves that winter food can still be fun and delicious!
They’re great for sharing and you can make them bite-sized for kids. You could bake these early and serve them to brighten up busy mornings or even serve as an afternoon snack.
How to make Fresh Cranberry Muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 3/4 cup milk, or half and half
- 2 large eggs
- 1 1/2 tsp almond extract (or substitute vanilla extract)
- 2 cups fresh or frozen cranberries
- 3 Tbsp sparkling sugar, for topping (optional)
Instructions
- Preheat oven to 350 and butter a 12-cup muffin tin, or line with muffin tin liners.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Add the vegetable oil, milk, and eggs, and almond extract, and whisk everything together until well blended.
- Add the cranberries and fold to combine.
- Divide the batter into the muffin tins, and top with the sparkling sugar. Bake for about 25 minutes until risen and the tops start turning golden brown.
- Allow to cool in the muffin tins before removing.
Note: You may use fresh or frozen cranberries in this recipe. Please do not substitute dried cranberries, as those are sweetened and have a different texture than whole cranberries.
Hint: Many cranberry muffin recipes result in the cranberries sinking to the bottom, but here is a tip to avoid that trap. Coating the cranberries in powdered sugar will help them float and stay in place while baking, giving you an even distribution of cranberries throughout each muffin.
You can make these cranberry muffins ahead of time and freeze them after they’ve cooled from the oven. Freeze them for up to 3 months! Allow them to thaw at room temperature when you’re ready to enjoy.
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