Cranberry Muffins -

Cranberry Muffins

These easy cranberry muffins are tender, buttery, and lightly sweet, with tart fresh cranberries throughout and a sparkling sugar topping.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 12 muffins

Course: Breakfast, Dessert

Cuisine: American

2 cups all-purpose flour 250 g total; reserve 1 tablespoon for coating the cranberries
1 1/2 cups fresh cranberries
3/4 cup granulated sugar 150 g
2 large eggs
1/2 cup milk 120 ml
1/2 cup unsalted butter 115 g, melted and slightly cooled
2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons sparkling sugar for topping

Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease it. Rinse the cranberries, pat them dry, discard any soft or shriveled berries, and toss them with 1 tablespoon of the flour.
In a large bowl, whisk together the remaining flour, baking powder, and salt.
In a separate bowl, whisk the eggs and sugar until well combined. Add the melted butter, milk, and vanilla, and whisk until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; a few small streaks of flour are fine.
Gently fold the flour-coated cranberries into the batter until evenly distributed.
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle the tops with sparkling sugar.
Bake for 20–25 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool further.

Store cooled cranberry muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.