These muffins have the perfect balance of sweet and tart, with a sweet vanilla base and a pop of tart cranberry in every bite - no orange zest or juice needed. Quick and easy to make with fresh or frozen cranberries, and based on my very popular vanilla muffin recipe.
The Perfect Balance of Sweet & Tart
These muffins are perfect when you want something sweet, but not too sweet. Something light, but with character. They're the perfect choice for a sweet breakfast, but you can also dress them up with frosting to make the ultimate cranberry cupcakes.
And, of course, they're the perfect muffin to treat your family to for Thanksgiving!
Want to make them even better? Add some white chocolate frosting to make these cute Cranberry Cupcakes.
Simple Muffin Base, Just Add Cranberries
Vanilla Options
I used vanilla powder for this recipe, but you can also use vanilla extract, or even vanilla sugar or a similar product. Vanilla powder and extract will give the most distinct vanilla flavor - which I love, especially for such a simple recipe like this.
If you use vanilla extract you can use 1-2 times the amount, and for vanilla sugar you can use 2-3 times.
Fresh or Frozen Cranberries
I've made this recipe with both fresh and frozen cranberries, and they both work perfectly.
If using frozen cranberries, thaw them first, and drain any liquid that gathers. If you don't, the extra liquid will ruin the texture of the muffins and they will end up dense and likely sink in the middle.
How To Make The Best Cranberry Muffins
1. Combine the Dry Ingredients
Start by mixing together flour, baking powder and vanilla powder in a smaller bowl - not the one you will make your batter in. This might seem like an unnecessary step, but it really does make a difference for making sure the baking powder and vanilla powder get evenly distributed throughout the batter.
2. Cream Butter & Sugar
Creaming is a fancy baking term that just means to mix the butter and sugar together until it's fluffy and creamy. Make sure the butter is at room temperature first, or the batter might break later.
Don't rush this step! It's vital to achieving muffins that are moist and tender, instead of dry and chewy.
3. Mix in the Rest of the Ingredients
Next, mix in the eggs (also room temperature!), and mix until the batter is really fluffy. Then add the dry ingredients and the milk (at room temperature!), and just gently fold it together. I say gently, because you don't want to overmix at this point. Just mix it so it's all combined - not more.
4. Add Cranberries
Now gently fold in the cranberries. Same here, don't overdo it - just gently mix until it's combined.
5. Make Muffins
Scoop batter into a lined muffin tin. Don't fill the cups more than ¾ of the way. Then top with sugar.
6. Bake
Bake 16-18 minutes, until a toothpick or cake tester inserted into the middle of a muffin comes out dry or almost dry.
Top Tips For Best Results
Use room temperature ingredients. If the butter, eggs or milk are too cold, the batter might break. If it does - don't worry - it will resolve itself in the oven and you'll still get tasty muffins, just not with as nice a texture.
Cream the butter and sugar really well. This is the trick to achieving the absolutely best texture.
Don't overmix. Overmixing creates dense and chewy muffins. It's better that the batter is mixed too little, than too much.
Add some white chocolate! I love making perfectly sweet and tart cranberry white chocolate muffins.
Storing, Freezing & Reheating Instructions
Storing: Store at room temperature in plastic bags or a muffin tin. They're best for 2-3 days, but OK for up to a week.
Freezing: Freeze in plastic bags for up to 6 months. For best results, place them in plastic bags just before they are entirely cooled down, then freeze immediately.
Thawing frozen muffins: It's best to thaw them slowly at room temperature. You can also thaw them in the microwave at 50% power in 30-second intervals or in the oven at 350°F (175°C) for 5-7 minutes.
More Easy Delicious Muffin Recipes
- Cinnamon Muffins with Cinnamon Sugar Topping28 Minutes
- Cinnamon Apple Muffins28 Minutes
- Cranberry White Chocolate Muffins40 Minutes
- Mini Blueberry Muffins24 Minutes
- Raspberry Muffins35 Minutes
- Double Chocolate Chip Muffins25 Minutes
- Easy Vanilla Muffins28 Minutes
- Lemon Muffins30 Minutes
Recipe
Easy Cranberry Muffins (Fresh or Frozen Cranberries)
Print RateIngredients
- 1 cup salted butter or unsalted and a pinch of salt; room temperature, cut in pieces
- 1 cup sugar for the batter
- 2 tablespoon sugar for topping the muffins
- 2 eggs room temperature
- 2 cups flour
- 2 teaspoon vanilla powder or vanilla extract
- 2 teaspoon baking powder
- 1 cup milk room temperature
- 3 cups cranberries fresh or thawed from frozen; see note for thawed
Instructions
- Preheat the oven to 400°F (200°C) and place muffin liners in a muffin tin or on a baking sheet.
- Mix butter and sugar in a large bowl until fluffy.1 cup salted butter, 1 cup sugar
- Add eggs and mix well.2 eggs
- In a separate bowl, mix together all the dry ingredients: flour, vanilla powder and baking powder.2 cups flour, 2 tsp vanilla powder, 2 tsp baking powder
- Add the dry ingredients to the batter together with the milk, mix just enough for it to be well combined but not more.1 cup milk
- Fold in the cranberries.3 cups cranberries
- Bring out the lined muffin tin, and scoop your batter into the muffin liners. Don't fill them more than ¾ of the way as they will rise. Top with sugar.2 Tbsp sugar
- Bake in the middle of the oven for 16-18 minutes. Test with a cake tester or toothpick - it should come out with no or very little cake batter when they are done.
Equipment (may contain affiliate links)
- 20 muffin liners*
- Measuring cups (metric or US)*
- Toothpick or cake tester
Notes
Vanilla Options
I used vanilla powder for this recipe, but you can also use vanilla extract, or even vanilla sugar or a similar product. Vanilla powder and extract will give the most distinct vanilla flavor - which I love, especially for such a simple recipe like this. If you use vanilla extract you can use 1-2 times the amount, and for vanilla sugar you can use 2-3 times.Frozen Cranberries
If using frozen cranberries, thaw them first, and drain any liquid that gathers.  Use room temperature ingredients. If the butter, eggs or milk are too cold, the batter might break. If it does - don't worry - it will resolve itself in the oven and you'll still get tasty muffins, just not with as nice a texture. Cream the butter and sugar really well. This is the trick to achieving the absolutely best texture. Don't overmix. Overmixing creates dense and chewy muffins. It's better that the batter is mixed too little, than too much.  Storing: Store at room temperature in plastic bags or a muffin tin. They're best for 2-3 days, but OK for up to a week. Freezing: Freeze in plastic bags for up to 6 months. For best results, place them in plastic bags just before they are entirely cooled down, then freeze immediately. Thawing frozen muffins: It's best to thaw them slowly at room temperature. You can also thaw them in the microwave at 50% power in 30-second intervals or in the oven at 350°F (175°C) for 5-7 minutes.Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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