Bakery Style Fresh Cranberry Muffins
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I love how easy these cranberry muffins are to make in just one bowl, so they’re perfect for busy mornings when you still want bakery vibes at home! They are pillowy and tender, bursting with fresh cranberries in every bite. The sweet cinnamon-sugar topping adds an irresistible crunch to those big, beautiful muffin tops.
Much like the Cranberry Cake I posted recently, simple recipes around the holidays are a key survival tip. Doing complex recipes just doesn’t work for me! I need things that don’t require a lot of ingredients or anything I need to order from a specialty store. I also don’t want to dirty up the entire kitchen so simple, one-bowl recipes are my JAM.
This muffin recipe makes 12 muffins, but if you have a lot of cranberries leftover from making Cranberry Sauce or Cranberry Cake or whatever delight you whipped up for Thanksgiving, I’d make a double batch and share with neighbors!
I hope you love these muffins as much as we do!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
Why you’ll love this recipe
- Simple ingredients. Nothing fancy, and items you likely already have.
- Uses just one bowl. We can get behind the low dishes requirement.
- Adaptable. See the notes for suggestions on how to mix this recipe up!
- No need for fancy equipment. You won’t need an electric mixer! You’ll need a measuring cup or two, a bowl and a whisk as well as a muffin pan.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- All-purpose flour. Plain, white flour. Whole wheat flour can be used for a healthier option but may result in denser muffins.
- Sugar. Granulated white sugar sweetens the muffins. Brown sugar can be substituted for a deeper flavor.
- Baking powder. Make sure it’s fresh!
- Salt. Enhances the overall flavor of the muffins. Kosher salt or sea salt can be used in equivalent amounts.
- Vegetable oil. Adds moisture and tenderness to the muffins. Can be substituted with melted butter for a richer flavor.
- Eggs. I use large eggs for baking.
- Milk. I use whole milk or 2%. It provides liquid to the batter, contributing to the muffin’s moistness. Almond milk or soy milk are good dairy-free alternatives.
- Vanilla extract. Adds flavor depth. Almond extract can be used for a different flavor profile.
- Cranberries. I use fresh cranberries. Dried cranberries or other berries can be used as substitutes. If using frozen cranberries in this recipe, you will need to thaw them (and be aware the batter will be tinted pink).
- Salted butter. Used in the crumb topping. Unsalted butter can also be used with a pinch of salt.
- Cinnamon. Provides warmth and spice to the topping. Nutmeg or allspice can be used for different flavors.
How to make cranberry muffins from scratch:
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
JumpGet prepped. Preheat the oven to 350°F and prepare a muffin pan by lining with paper liners or spray with non-stick cooking spray.
Make the batter. In a big bowl, whisk flour, sugar, baking powder and salt. Make a well and add oil, beaten eggs, milk and vanilla. Stir until combined, then fold in cranberries.
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Scoop the batter into the muffin tin filling them right to the top. As they cook, the muffins rise high so you’ll have those beautiful domed tops.
Make the Streusel Topping. To make the streusel topping, combine the flour, sugar, cinnamon, and butter in a small bowl. With your fingers, work the butter into the dry ingredients until it resembles crumbs.
Bake the muffins
Sprinkle the streusel on the tops of the muffins then place on the center rack of the oven to bake. Bake for 28-30 minutes until lightly golden. The muffins are done when a toothpick inserted in the center of a muffin comes out clean. Allow to cool completely on a wire rack and then move to an airtight container for storage. Devour.
Kylee’s Notes
These will work fine with either fresh or frozen cranberries. Frozen cranberries, however, will tint your batter pink.
Don’t over mix the batter, mix just until everything is combined. Overmixing will result in heavier muffins.
Using an ice cream scoop to scoop the batter into the muffin tin makes things super quick and results in more uniform muffins.
Fill the muffin tins right to the top for the big, fluffy muffin tops.
These can be made into mini muffins vs regular sized muffins. Be sure to adjust the cook time down though, as they won’t need as much time in the oven to cook.
Substitutions/Additions
- You can replace the cranberries with blueberries, blackberries or raspberries.
- Vegetable oil can be replaced with melted butter or melted coconut oil.
- Replace vanilla extract with orange or lemon extract.
- Replace the streusel topping with a few teaspoons of chopped nuts.
- You can add a little orange zest or lemon zest to the batter for different flavor combinations.
- You can replace part of the white flour with whole wheat. You may need to add a bit of extra milk when doing this.
Frequently Asked Questions
They will keep for about 5 days in an airtight container.
Yes, they freeze very well in an airtight container or ziplock bag. They should keep for several months.
Yes, but you will need to reduce the sugar in the recipe. Dried cranberries are dried with sweeteners and will affect your final result.
Nope, throw them right in!
Some of our favorite muffin recipes
- Bakery Style Chocolate Chip Muffins. Moist, fluffy, and loaded with chocolate chips, they feature perfect tall muffin tops for a delightful treat.
- Blueberry Muffins with Crumb Topping. Not your average muffin, these streusel muffins take it up a notch with a sweet streusel topping
- Fresh Strawberry Banana Muffins – packed full of fresh flavors, and last about 5 minutes after coming out of the oven! They’ll be devoured FAST!
- Cinnamon Sugar Donut Muffins -A hybrid between a donut and a muffin – sweet, fluffy, dipped in butter and then rolled in cinnamon sugar.
- Raspberry Crumb Muffins – Delicate, vanilla-y muffins, with a buttery crumb topping, and a sweet jammy surprise inside, these won’t last long!
- ALL MUFFIN RECIPES
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Cranberry Muffins
Ingredients
For the Muffins
- 2 ½ cups all-purpose flour
- 1 ¼ cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup vegetable oil
- 2 large eggs lightly beaten
- ¾ cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries
For the Streusel Topping
- 3 tablespoons all-purpose flour
- 3 tablespoons white sugar
- 3 tablespoons butter cut into cubes
- ½ teaspoons ground cinnamon
Instructions
Get prepped
- Preheat oven to 350°F.
- Prepare a muffin tin by lining with paper muffin cups or spray with non-stick spray.
Make the batter
- In a large bowl, whisk together the flour, sugar, baking powder and salt.2 ½ cups all-purpose flour, 1 ¼ cup white sugar, 1 tablespoon baking powder, 1 teaspoon salt
- Make a well in the center of the dry ingredients and add the oil, beaten eggs, milk and vanilla. Stir just until everything is combined.½ cup vegetable oil, 2 large eggs, ¾ cup milk, 1 teaspoon vanilla extract
- Fold in the cranberries and then scoop the batter into the muffin tin filling them right to the top.1 cup fresh or frozen cranberries
Make the Streusel Topping
- To make the streusel topping, combine the flour, sugar, cinnamon and butter cubes in a small bowl. With your fingers, work the butter into the dry ingredients until it resembles crumbs.3 tablespoons all-purpose flour, 3 tablespoons white sugar, ½ teaspoons ground cinnamon, 3 tablespoons butter
Bake
- Sprinkle the streusel on the tops of the muffins then place on the centre rack of the oven to bake.
- Bake for 28-30 minutes until lightly golden and a toothpick comes out clean.
- Allow to cool and then move to an airtight container for storage.
- Devour.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Anyone try this with dried sweet cranberries??
I appreciate how you listed ingredients and included with measurements while reading instructions as well. No need to scroll 🤩
Thanks Ann! It’s a new feature I rolled out recently!
Wonderful recipe! I used fresh cranberries and rolled them in sugar and a little flour before adding to the mix.