Cranberry Muffins

Start your day with these delicious cranberry muffins-- a scrumptious treat bursting with fresh cranberry and bright orange flavor. Each one is topped with a crunchy cinnamon sugar streusel, adding just the right touch of sweetness to every bite. This tangy, tender, and moist cranberry muffin recipe is perfect for Christmas morning, winter brunches, or any special occasion.

😍Why You'll Love These Cranberry Muffins

Each bite of these moist cranberry muffins is filled with plump, fresh cranberries, a hint of orange zest, and a sinfully good buttery crumb topping (the same one found on my legendary Blueberry Buckle Coffee Cake).

These easy cranberry orange muffins have a distinct coffee cake vibe, balancing just the right amount of tart and sweet in every bite. They're delicious with a cup of coffee and, just like White Chocolate Cranberry Bread and Cranberry Eggnog Bread, make a wonderful Christmas morning treat.

🤔Are Fresh Or Frozen Cranberries Better For Muffins?

Both fresh and frozen cranberries work well in this cranberry muffin recipe, so it really comes down to what you have on hand. I usually use frozen cranberries, but I don't buy them that way. Instead, I stock up on fresh cranberries when they're in season and freeze them myself, where they keep for up to 1 year. That way, I can enjoy these muffins, and other recipes, like Candied Cranberries and Cherry Cranberry Bars, long after cranberry season ends!

Pro tip: If you use frozen cranberries, don't defrost them first. Adding them straight from the freezer helps prevent excess moisture and keeps the batter from turning mushy or discolored.

🤫The Secret To Moist Muffins

The secret to moist, tender cranberry muffins starts with measuring your flour correctly. Spoon it into the measuring cup and level it off, since scooping packs in too much and leads to dry, dense muffins. Room temperature butter and eggs also make a big difference, because they blend smoothly into the batter without any overmixing. Stir just until the ingredients come together, and use a higher fat milk if you want an even creamier, more tender crumb.

🥘Just Simple Ingredients Needed

• Salted butter: Use it at room temperature for the muffins, so it blends smoothly into a rich, tender batter.
• Sugar: Adds the sweetness that balances the tangy cranberries.
• Eggs: Use them at room temperature, since they mix more easily and evenly into the batter.
• Orange zest: Provides a bright, complementary flavor that pairs beautifully with the cranberries.
• Milk: Any percentage will work, though the higher the fat content, the creamier the taste. (I typically use 2%.)
• Flour: Spoon and level it into your measuring cup for the best results, so the muffins stay soft and moist instead of dense.
• Salt & baking powder: These enhance the flavor and give the muffins a light, tender rise.
• Fresh cranberries: Fresh or frozen both work, but do not defrost frozen cranberries before adding them to the batter.
• Butter, sugar, flour & cinnamon (for the crumble topping): These four pantry staples come together to create a buttery, cinnamon-spiced streusel with the perfect crunch.

🔪How To Make Cranberry Muffins With Fresh Cranberries

1. Step 1: Make the crumble first and refrigerate. Then combine wet and dry muffin ingredients in separate bowls; mix together; stir until just combined.

2. Step 2: Add fresh or frozen cranberries; stir until just incorporated.

3. Step 3: Transfer cranberry muffin batter to prepared muffin pans; fill each muffin cup only ⅔ full.

4. Step 4: Press the cold crumbs on top of the batter to make them stick; bake.

Hint: It's important to make the crumble first so you can refrigerate it while you make the muffin batter. Placing chilled crumbs on top before baking the fresh cranberry muffins avoids less crumble spillage.

🌿Healthy Ingredient Substitutions

• Whole Wheat Pastry Flour for All-Purpose Flour: Swapping in whole wheat pastry flour adds extra fiber while keeping the muffins soft and tender, since it's lighter than regular whole wheat.
• Greek Yogurt for Some of the Butter: Replacing 1 tablespoon of the butter with 1 tablespoon whole milk plain Greek yogurt cuts back on saturated fat and adds a little protein, while keeping the muffins moist. See our Greek Yogurt Blueberry Muffins for a similar recipe.
• Coconut Sugar for the Sugar: Using coconut sugar instead of white sugar adds a subtle, caramel-like sweetness, and it pairs nicely with the tart cranberries and orange zest.

📖Easy Recipe Variations

• White Chocolate Cranberry Muffins: Fold in a handful of white chocolate chips with the cranberries for a sweeter, more indulgent twist that balances the tartness.
• Cranberry Pecan Muffins: Add chopped toasted pecans to the batter or sprinkle them into the crumb topping for extra crunch and a warm, nutty flavor.
• Cranberry Eggnog Muffins: Swap the milk for eggnog and add a pinch of nutmeg for a festive twist that's perfect for Christmas morning.

See Pumpkin Chocolate Chip Bread and Make Ahead Monkey Bread for more tasty holiday breakfast options.

🍽Essential Equipment

• citrus zester
• measuring spoons
• pastry cutter
• microwavable safe dish
• muffin pans, lightly greased with butter
• large, rimmed cookie sheet or jelly roll pan
• wire rack

🍶Storing And Freezing Cranberry Muffins

To Store: Keep the muffins in an airtight container at room temperature for up to 2-3 days, or in the fridge for up to a week.

To Freeze: Place the cooled cranberry muffins in a freezer-safe bag or container, separating layers with parchment paper if stacking, and freeze for up to 3 months.

To Reheat: Thaw frozen muffins at room temperature or in the microwave for 20-30 seconds, until warmed through.

🗨️Fresh Cranberry Muffins FAQ

🍞More Breakfast Treats

Looking for other recipes like these delicious Cranberry Muffins? Try these, or head over to our Breakfast Treats page:

For a tasty and healthy breakfast drink, check out Banana Milk!

📋Recipe With Step-By-Step Instructions

Cranberry Muffins

Kitchen Ready Betty

Start your morning with these tender cranberry muffins, bursting with fresh cranberries and bright orange zest. Each muffin is crowned with a buttery, cinnamon-spiced streusel topping that perfectly balances the tart fruit.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Rest Time 20 minutes mins

Total Time 1 hour hr

Course Breakfast, Desserts

Cuisine American

Servings 16

Calories 213 kcal

Equipment

• small, medium, & large mixing bowls
• whisk
• mixing spoons
• measuring cups
• citrus zester
• measuring spoons
• pastry cutter
• 2 muffin pans (lightly greased with butter, or lined with paper liners, lightly spritzed)
• large, rimmed cookie sheet
• wire rack

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Ingredients

  

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Crumble Topping

• ¼ cup (½ stick) butter melted
• ½ cup granulated sugar
• ⅔ cup all-purpose flour spooned and leveled
• 1 teaspoon cinnamon

Cranberry Muffins

• ¼ cup (½ stick) butter softened at room temperature
• ¾ cup granulated sugar
• 2 eggs at room temperature; slightly beaten
• 1 teaspoon orange zest
• ½ cup milk
• 2 ¼ cups all-purpose flour spooned and leveled
• ½ teaspoon salt
• 2 teaspoon baking powder
• 2 cups fresh cranberries if using frozen, do not defrost before adding

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Instructions

 

• Preheat oven to 350℉.
• Make the crumb topping first. Microwave ½ stick butter in a small heat safe mixing bowl; add ½ cup sugar, ⅔ cup flour, and 1 teaspoon cinnamon; mix with a fork just until crumbles form; cover and refrigerate.
• In a large mixing bowl, cream ¾ cup sugar with remaining ½ stick softened butter. You may do this with a spoon, or use a pastry cutter to mash it up more in the bowl.
• Add the slightly beaten eggs, orange zest and milk to the bowl and stir.
• In a separate medium mixing bowl, whisk the flour, baking powder and salt. Then add this mixture to the large bowl. Stir until just combined.
• Fold in the cranberries. Gently mix, but do not over stir.
• Fill each muffin cup ⅔ full with batter (approx. 3 tablespoon in each).
• Press 1-2 tablespoon cold crumble on top of each muffin.
• Place muffin pans on rimmed cookie sheet and bake for 18-23 minutes, or until a toothpick inserted in the middle comes out clean (muffins may take a little longer to bake if you used frozen cranberries).
• Let baked muffins stand for 5 minutes in the muffin pan; then use a knife to loosen them around the edges. Lift them out of the pan and allow muffins to cool on a wire rack for an additional 15 minutes before serving.

Notes

It's important to make the crumble first so you can refrigerate it while you make the muffin batter. Placing chilled crumbs on top before baking the fresh cranberry muffins avoids less crumble spillage.

Fill the muffin cups only ⅔ full with batter (about 3 tablespoon each). This leaves room for the crumble topping to expand as the muffins bake. As they bake, the cold crumble melts and spreads, so giving it space to rise along with the batter means less spillover.

Keep the muffins in an airtight container at room temperature for up to 2-3 days, or in the fridge for up to a week.

See above post for additional storing instructions, including freezing, and more baking tips.

Nutrition

Serving: 1 muffinCalories: 213kcalCarbohydrates: 35gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 37mgSodium: 183mgPotassium: 56mgFiber: 1gSugar: 17gVitamin A: 228IUVitamin C: 2mgCalcium: 50mgIron: 1mg

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_{Please note that nutritional information is provided by a third party service and is intended for guidance purposes only. KitchenReadyBetty.com makes no claims to its accuracy.}