Classic Cranberry Muffins Recipe

by nostalgic-moore
Classic Cranberry muffins

Classic Cranberry Muffins Recipe

Classic Cranberry muffins are a timeless classic that combines the tangy sweetness of cranberries with the tender crumb of a perfectly baked muffin. These delightful treats are a wonderful addition to breakfast spreads, brunch gatherings, or as a comforting snack any time of the day. In this article, we will dive into a detailed and thoughtful recipe for classic cranberry muffins that will tantalize your taste buds and leave you craving for more. Get ready to embark on a journey of flavor and texture with these tart and tender cranberry muffins.

I. Gathering the Ingredients: A Perfect Balance of Flavors and Textures

To create the perfect batch of classic cranberry muffins, it is essential to gather the following ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup fresh or frozen cranberries
  • ½ cup unsalted butter, melted
  • ¾ cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract

II. Preparing the Batter: Mixing Magic for Moist Muffins

A. Dry Ingredients: The Foundation of Flavor and Structure

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This combination of dry ingredients provides the structure and sweetness for the cranberry muffins.

B. Wet Ingredients: Binding the Flavors Together

In a separate bowl, combine the melted butter, buttermilk, eggs, and vanilla extract. Whisk until the mixture is well combined and the wet ingredients are fully incorporated. The melted butter adds richness to the muffins, while the buttermilk lends moisture and a subtle tang.

C. Combining the Wet and Dry Ingredients: A Balancing Act

Make a well in the center of the dry ingredient mixture and pour the wet ingredients into it. Gently fold the ingredients together using a spatula, being careful not to overmix. The key is to blend the ingredients just until they are combined. This will ensure a tender and moist texture in the finished muffins.

III. Adding the Tartness: Incorporating Fresh or Frozen Cranberries

Fold in the cranberries into the muffin batter. If using frozen cranberries, it is not necessary to thaw them beforehand. The cranberries add a burst of tartness to the muffins, balancing the sweetness and adding vibrant color to each bite.

IV. Baking the Muffins: Aromatic Aromas and Golden Tops

A. Preparing the Muffin Tin: A Non-Stick Secret

Preheat the oven to 375°F (190°C). Grease or line a muffin tin with paper liners to prevent sticking and ensure easy removal of the muffins.

B. Filling the Muffin Cups: Dividing the Delight

Spoon the cranberry muffin batter evenly into the prepared muffin cups, filling each cup about two-thirds full. This allows room for the muffins to rise and develop those enticing domed tops during baking.

C. Baking to Perfection: Timing is Everything

Place the muffin tin in the preheated oven and bake for approximately 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be golden brown on top and spring back lightly when touched.

V. Enjoying the Fruits of Your Labor: Delightful Cranberry Muffins

Once baked, remove the muffin tin from the oven and let the muffins cool for a few minutes. Transfer them to

a wire rack to cool completely. As the muffins cool, the flavors will develop further, and the texture will become tender and moist.

VI. Serving Suggestions: A Perfect Pairing

Classic cranberry muffins are delicious on their own, but they can also be enjoyed with various accompaniments. Here are a few serving suggestions to enhance your cranberry muffin experience:

  • Spread a dollop of creamy butter or tangy cream cheese on a warm cranberry muffin for a delightful contrast of flavors.
  • Pair your muffins with a piping hot cup of freshly brewed coffee or a fragrant herbal tea to create a cozy and comforting breakfast or afternoon treat.
  • For a touch of indulgence, drizzle a simple glaze made from powdered sugar and lemon juice over the cooled muffins. The sweet and tangy glaze will add an extra burst of flavor.

VII. Storage Tips: Keeping Freshness Intact Classic Cranberry Muffins

To maintain the freshness and flavor of your cranberry muffins, follow these storage tips:

  • Allow the muffins to cool completely before storing them.
  • Place them in an airtight container or sealable bag to prevent moisture loss.
  • Store the muffins at room temperature for up to 2-3 days. If you need to store them for a longer period, refrigerate them for up to a week or freeze them for up to 3 months. Thaw frozen muffins at room temperature before enjoying.


Classic cranberry muffins are a delightful combination of tartness and sweetness, with a tender crumb that makes them an irresistible treat. By following this detailed recipe, you can create a batch of muffins that are moist, flavorful, and visually appealing. Whether enjoyed for breakfast, as a snack, or as part of a brunch spread, these cranberry muffins are sure to please your taste buds and leave you craving for more. So, gather your ingredients, mix up the batter, and savor the delightful flavors of these timeless cranberry muffins.

Classic Cranberry muffins

Classic Cranberry Muffins

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 cup dried cranberries
  • 1/4 cup fresh orange juice
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
  • 1 teaspoon grated orange zest
  • 2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
  • 2 large eggs, at room temperature
  • 1/2 cup milk


  • Preheat the oven to 375 degrees F.
  • Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.
  • Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.
  • In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
  • Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.


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