5.0 from 39 votes
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 16 muffins
Calories: 223 kcal
Course:
Breakfast , Snacks
Cuisine:
American
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.
Cup of Yum
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 Information
Calories
223kcal
(11%)
Carbohydrates
33g
(11%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
42mg
(14%)
Sodium
126mg
(5%)
Potassium
92mg
(3%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
294IU
(6%)
Vitamin C
2mg
(2%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16muffins
Amount Per Serving
Calories 223
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 126mg | 5% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 294IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.