Every bite is packed with tangy cranberry and the festive pops of red are bright and pretty for the holidays!
Easy Cranberry Muffins
I always shop with a list, but there are days I deviate and grab things I don’t need. I usually convince myself I’ll need whatever it is for the upcoming holiday. The latest impulsive buy was cranberries, so I made these Easy Cranberry Muffins for Christmas!
My readers loved these Easy Strawberry Muffins this summer, so I thought I would use that recipe with cranberries instead! These delicious muffins work perfectly to give as a gift to your neighbors, take to a holiday potluck, or serve at a Christmas brunch!
If you have more cranberries to use up, you should make Cranberry Christmas Cake, Cranberry Pumpkin Cake, or Cranberry Bliss Bars!
What You’ll Need:
- 4 tbsp Salted Butter, Melted
- 1/4 cup Oil
- 1 cup Sugar
- 1 Egg + 1 Egg White
- 1 1/2 tsp Vanilla
- 1/2 cup Buttermilk
- 1 3/4 cup Flour
- 2 tsp Baking Powder
- 2 tsp Corn Starch
- 1 1/2 cups Cranberries
- Sparkling Sugar
How to Make the Best Cranberry Muffins
- Preheat the oven to 425 degrees.
- In a large bowl, combine 4 tbsp melted salted butter and 1/4 cup oil. Mix well. Add 1 cup sugar and mix well again.
- Add 1 egg, 1 egg white, and 1 1/2 tsp vanilla extract. Mix well and add 1/2 cup buttermilk. Stir again.
- In a separate bowl, whisk together 1 3/4 cup flour, 2 tsp baking powder, and 2 tsp corn starch.
- Pour dry ingredients into wet and combine well.
- Add 1 1/2 cups cranberries and stir.
- Line muffin pan with 12 muffin liners and distribute batter evenly between them.
- Press additional cranberries into the tops of the muffin batter, then generously sprinkle sparkling sugar.
- Bake for 8 minutes, then reduce the oven temperature to 350 degrees (don’t open the oven door, leave muffins in the oven) and bake for another 12 minutes.
- Remove from oven and allow to cool.
Recipe Notes:
- Buttermilk – If you don’t have buttermilk, combine 1/2 cup milk with 1/2 tbsp lemon juice.
- Cranberries – You can use frozen or fresh cranberries.
- Sugar – These are not very sweet. Add desired amount of sugar if you’d like a sweeter muffin.
- Drizzle – If you would like to top the muffins with a glaze, combine 3/4 cup powdered sugar and 3-4 tsp milk and drizzle over the muffins once cooled.
- Freezing – They will freeze nicely in a freezer safe bag.
More Muffins:
- Cinnamon Sugar Donut Muffins
- Zucchini Cream Cheese Muffins
- Peach Cobbler Muffins
- Hulk Spinach Banana Muffins
- Pumpkin Cheesecake Crescent Muffins
- Blueberry Cheesecake Crescent Muffins
- Best Blueberry Muffins
- White Chocolate Blueberry Muffins
- Chocolate Banana Muffins
- 3-Ingredient Pumpkin Muffins
- Chocolate Zucchini Muffins
- Best Strawberry Muffins
- Mini Zucchini Donut Muffins
- Banana Chocolate Chip Muffins
- Maple Pecan Banana Muffins
Best Cranberry Muffins
Best Cranberry Muffins, every bite is packed with tangy cranberry and the festive pops of red are bright and pretty for the holiday's!
Ingredients
- 4 tbsp Salted Butter, Melted
- 1/4 cup Oil
- 1 cup Sugar
- 1 Egg + 1 Egg White
- 1 1/2 tsp Vanilla
- 1/2 cup Buttermilk
- 1 3/4 cup Flour
- 2 tsp Baking Soda
- 2 tsp Corn Starch
- 1 1/2 cups Cranberries
- Sparkling Sugar
Instructions
- Preheat oven to 425 degrees.
- In a large bowl, combine melted butter and oil. Mix well. Add sugar and mix well again.
- Add egg, egg white, and vanilla. Mix well and add buttermilk. Stir again.
- In a separate bowl, whisk together flour, baking powder, and corn starch.
- Pour dry ingredients into wet and combine well.
- Add cranberries and stir.
- Line muffin pan with 12 muffin liners and distribute batter evenly between them.
- Press additional cranberries into the tops of the muffin batter, then generously sprinkle sparkling sugar.
- Bake for 8 minutes, then reduce the oven temperature to 350 degrees (don't open the oven door, leave muffins in the oven) and bake for another 12 minutes.
- Remove from oven and allow to cool.
