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These Cranberry Muffins have a light and fluffy texture with a hint of vanilla and filled with tart fresh cranberries. Topped with a crunchy, cinnamon sugar streusel on huge muffin tops.
These are bakery-style muffins you can make at home in one bowl with simple ingredients.
Step-by-step photos and instructions are below!
These muffins are SO good. They’re soft and airy with a sweet but tart hit of flavor from the cranberries. I love the flavor of fresh cranberries, and make these muffins as soon as I see fresh cranberries in the store!
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!
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!
Why you’ll love this Cranberry Muffin 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.
Ingredient Notes
The full list of ingredients and quantities 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:
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get 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 large bowl, measure the flour, sugar, baking powder and salt and whisk together to blend.
Make a well in the center of the flour mixture and add the oil, beaten eggs, milk and vanilla extract, then stir just until everything is combined.
Fold in the cranberries.
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 & FAQs
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.
Some of our favorite muffin recipes
- Trail Mix Muffins – Make these fun trail mix muffins for a boost in lunchboxes, or make them for yourself! Fluffy muffins with fruit and nuts – irresistible!
- 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 cups granulated white sugar
- 1 Tbs baking powder
- 1 tsp salt
- ½ cup vegetable oil
- 2 large eggs (lightly beaten)
- ¾ cup milk
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries
For the Streusel Topping
- 3 Tbs all-purpose flour
- 3 Tbs granulated white sugar
- 3 Tbs salted butter (cut into cubes)
- ½ tsp ground cinnamon
Directions
Get prepped
- Preheat oven to 350 degrees 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.
- 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.
- Fold in the cranberries and then scoop the batter into the muffin tin filling them right to the top.
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
- 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.
Nutrition Facts
Disclaimer
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.
Beth Norman-Roberts says
A quick no fail recipe. Excellent and delicious results.
Pam Mackey says
This is a great recipe and so very tasty; I’ve made them several times and end result is always great; have added orange peel along with cranberries; my only problem seems to be getting them out of the muffin tins especially with the muffin tops! I’ll keep working on that though since this is a very easy and adaptive recipe. Thanks.
Terry Russell says
I thought these might be too sweet when I first saw the recipe, but I made them anyhow. They were just right! The tart fresh cranberries needed the sugar. Good recipe!