Fluffy Cranberry Muffins

Cranberry muffins on cooling rack with one cut in half.

5 from 1 vote

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!

Prep Time10

Cook Time16

Total Time26

Course: Breakfast

Cuisine: American

Servings:

Calories: 144kcal

Author: Amy Palanjian

Equipment

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

US Customary - Metric

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 1/4 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.

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 3/4 cup. Add 1/4 cup milk. Proceed with the recipe.
If you don't have a food processor, slice the cranberries in half with a serrated knife.

Nutrition