Easy Cranberry Muffins (Fresh or Frozen Cranberries)

Easy cranberry muffins with a sweet vanilla base and pops of tart cranberry. Fresh or frozen cranberries both work, ready in 28 minutes.

Course Baking

Cuisine North American

Prep Time 10

Cook Time 18

Total Time 28

Servings muffins

Calories 189kcal

Author Emmeline Kemperyd

Equipment

20 muffin liners*
Muffin tin*
Mixing bowls*
Measuring spoons*
Measuring cups (metric or US)*
Electric whisk*
Toothpick or cake tester

Ingredients

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

US Customary - Metric

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.

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