Fluffy, tart, and with a hint of orange, these Cranberry Muffins with fresh cranberries and basic pantry staples are perfect snack or side dish. Plus: They store well!
Fresh cranberries are so flavorful and delicious in Apple Cranberry Pie and Cranberry Orange Bread—and these fluffy muffins. The process is easy, the ingredients are nutritious, and the end result is just sweet enough.
Quick Look: Cranberry Muffins
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Serving: 12
- Flavor Profile: Fresh cranberry with vanilla and citrus
- Difficulty: Easy for everyday baking or holidays
- Why to Make: It’s a quick way to make cranberry muffins with ample nutrition
SUMMARIZE & SAVE THIS CONTENT
Table of Contents
These Cranberry Muffins are a yummy Thanksgiving recipe for kids, a make-ahead Christmas breakfast, or just a fun option in the fall as a snack or side dish.
Why This Recipe Works
With a one-bowl method, simple yet nutritious ingredients, and balanced sweetness and tartness, these Cranberry Muffins are one of the best ways to share fresh cranberries with the kids.
You can make them right when you plan to serve them or do breakfast meal prep and store them in the fridge or freezer for later. They are super versatile!
(You might also like my Berry Muffins, Blueberry Oatmeal Muffins, and Gingerbread Muffins.)
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make these fluffy Cranberry Muffins.
- Fresh cranberries: Adding fresh (or frozen) cranberries to this muffin recipe adds pure cranberry flavor without any added sweetness.
- Whole-milk plain Greek yogurt: This type of yogurt is thick and creamy, and adds both protein and tenderness to the muffins. You can use reduced-fat yogurt if that’s what you have on hand, but whole milk Greek yogurt is preferred.
- Sugar: A small amount of sugar balances the natural tartness in the cranberries and works well to add tenderness to these muffins.
- Unsalted butter: I like to bake with unsalted butter so I can control the salt in the recipe. You’ll want to melt it and let it cool slightly before adding it to the rest of the batter.
- Eggs: I bake with large eggs, so plan to use them here so the volume of wet ingredients is correct.
- Vanilla extract: You can use pure or artificial vanilla extract in this recipe.
- Orange zest: Freshly grated orange zest (I use a fine microplane for this) adds bright flavor that pairs nicely with the cranberry flavor.
- All-purpose flour: Using all-purpose flour creates muffins that are light and airy. You can use whole wheat pastry flour if you prefer for a little more fiber.
- Baking powder and soda: Using a combination of these rising agents ensures the muffins rise and bake through as intended. Be sure your baking soda is fresh.
How to Make Cranberry Muffins
Below is an overview of how to make this Cranberry Muffin recipe so you know what to expect. Scroll down to the end of the post for the full recipe, including the amounts and timing.
Step 1. Briefly grind the cranberries in a food processor.
Step 2. Add the wet ingredients to a large bowl.
Step 3. Add the dry ingredients and stir gently to combine.
Step 4. Stir in the cranberries and orange zest.
Step 5. Divide the batter in a muffin tin and bake until lightly golden brown around the edges and a cake tester or toothpick inserted into the center comes out cleanly.
Cranberry Muffins FAQs
My muffins don’t have as much fat as a cupcake recipe would (which is what the muffin liners are meant for), so I recommend simply greasing a nonstick pan or lightly spraying paper liners with nonstick spray to ensure they do not stick.
Replace ¼ cup of the yogurt with orange juice and stir into the muffin batter if desired.
Use dairy-free yogurt or sour cream and neutral oil in place of the butter.
How to Store
Store cooled Cranberry Muffins in an airtight container at room temperature for up to 3 days or in the fridge for about 5 days. Or, you can freeze muffins for longer term storage.
Best Tips for Success
- To make these without a food processor, halve the cranberries with a serrated knife. (You can also leave them whole, but that can sometimes lead to some of the batter around the cranberries being a little too moist.)
- Top with gold sprinkles for a more festive look.
- Grate the orange zest with a fine microplane.
- Replace ¼ cup of the cranberries with finely diced walnuts if desired.
- For another fun way to use cranberries, try my Cranberry Oatmeal Cookies.
More Holiday Favorites
I’d love to hear your feedback on this post, so please comment below to share!
Fluffy Cranberry Muffins
Ingredients
- 1 cup fresh cranberries
- 1 cup whole-milk plain yogurt
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- ⅓ cup sugar (or maple syrup)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons fresh orange zest
Instructions
- Pulse the cranberries briefly in a food processor.
- Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
- In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
- In another bowl, stir together the yogurt, maple syrup, butter, eggs, and vanilla.
- Gently stir the yogurt mixture into the flour mixture. (Expect the batter to be thick.)
- Add the cranberries to the batter with the orange zest. Stir gently to combine.
- Divide batter among the prepared muffin tin, using a heaping ¼ cup batter in each cup.
- Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Remove from oven, then transfer muffins to a wire rack to cool fully.
Equipment
Notes
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).
- You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
- Dairy-free: Use a nondairy Greek-style yogurt like the plant-based options from Siggi’s and a neutral oil like canola in place of the butter.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
- Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe.
- If you don’t have a food processor, slice the cranberries in half with a serrated knife.
Should the yogurt be plain whole milk Greek or regular yogurt? I saw both mentioned in different places in the article about the recipe versus recipe itself and want to confirm. Thank you!
It’s whole milk Greek yogurt as listed in the recipe. Enjoy!
The recipe states “▢ 1 cup whole-milk plain yogurt,” which is probably why you’re getting all the questions. 😉 Looking forward to trying these!
That is what the yogurt says on the container, as in it’s yogurt made with whole milk. I will see if I can rephrase for clarity though!
Hi Amy,
How long would you bake in a loaf pan?
Thanks!
Could you use dried cranberries?
You can, but the flavor will be really different. If you want to go that route, I’d add 1/2 cup of them.
Hi! Could I use whole milk Greek yogurt if that is all I have on hand?
Yep, that works!
Hi Amy! About to make this, just reading through the recipe instructions- I think milk is missing from step 4. Thanks for posting! Looking forward to trying it. ☺️
Hi-
There’s no milk, just “whole milk yogurt”. Enjoy them!