Among the sweetest breakfasts you can make are the cranberry muffin recipes. They are a joy of life when they are made with the right ingredients and the right way.
Down below, I have selected the very best 5 cranberry muffin recipes I could find on the internet. They are easy, sweet, and healthy.
In other words, there are no reasons why you shouldn’t do it. So, let us know in the comment section which of these you like.
1 – Easy Cranberry Muffins Recipe
Starting off this list with an easy recipe. Even if you have never tried a muffin before, this one should make you feel at ease. You don’t need any special skills, it’s very easy to make. (Original Recipe from Eating on a Dime)
- 2 cup Flour
- ¾ cup Brown Sugar
- 2 tsp Baking Powder
- 2 Eggs
- ¾ cup Orange Juice
- ⅓ cup Vegetable Oil
- 1 cup chopped Cranberries
How to Make:
- Preheat oven to 375.
- Line muffin pan with paper liners.
- Mix together flour, brown sugar and baking powder. Set aside.
- Beat together eggs. orange juice and oil.
- Add wet ingredients into the dry ingredients just until moistened.
- Fold in cranberries.
- Spoon into prepared muffin pan.
- Bake for 20 minutes or until golden brown.
- Cool on a wire rack.
2 – Cranberry Banana Muffins with Chocolate Chips
Of course, banana muffins are awesome. Chocolate chips banana muffins are even better. But you know what is grandiose? Cranberry banana muffins with chocolate chips! So, try this one now! (Original Recipe from Manila Spoon)
- 1 cup plus 3 Tbsp sugar (I use white)
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs (room temp)
- 1 cup plain yogurt
- 1/2 cup banana, mashed (about 1 1/2 bananas – you can use 2 bananas if you prefer)
- 1/4 cup light olive oil or vegetable oil
- 1 tsp vanilla (optional)
- 1 cup cranberries, coarsely chopped
- 1/2 cup chocolate chips or pieces (optional)
How to Make:
- Preheat oven to 400 F.
- Mix all dry ingredients. Set aside.
- In a large mixing bowl, crack the eggs and beat lightly just until combined. Add in the rest of the wet ingredients (yogurt, banana, oil, vanilla) and continue to beat in medium speed until it’s smooth and there are no big banana lumps roughly 1-2 minutes.
- Adjust the speed to low and then slowly pour in the flour mixture. I try to do this in three parts to prevent the flour from splattering all over the place. Scrape the sides with a spatula after adding each flour. When everything is just combined, stop the the mixer. Fold in the cranberries and the chocolate chips/pieces, if using.
- Divide evenly into a 12-cup muffin pan with liners. Bake at 400 for about 18-22 minutes or until a tester comes out clean. Oven heating/temperatures vary so adjust the time accordingly. I use a Demarle Flexipan – the muffin cooks faster here so you may have to adjust the time a bit if using a regular muffin pan. Let this serve as a guide. A friend of mine who made this recipe said it took about 22 minutes for her muffin to fully cook.
- Leave it to cool a bit in the pan for about 7-10 minutes and then transfer to a rack to cool completely. The muffins may feel soft when you lift them up but don’t worry they will harden as they cool down.
3 – Cream Cheese Cranberry Muffins
How would you like to have cream cheese on a muffin without it being unhealthy? This recipe is the answer. Do not hesitate to try it out today! (Original Recipe from Gather for Bread)
- ½ cup butter, softened
- ½ package (4 ounces) cream cheese, softened
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup fresh or frozen cranberries
How to Make:
- Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries.
- Fill greased or paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the muffins comes out clean. Cool 5 minutes. Remove to wire rack to cool completely.
4 – Cranberry Orange Muffins
Staying healthy is exactly the aim of this recipe. You will not have to eat what you do not like the taste of to remain on a healthy diet. You just need to make this cranberry orange muffin recipe and all is well. (Original Recipe from Sally’s Baking Addiction)
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 2 large eggs, room temperature preferred
- 1/2 cup (120g) yogurt
- 2 teaspoons vanilla extract
- zest of 2 oranges
- 1 and 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 Tablespoons (30ml) orange juice
- 2 Tablespoons (30ml) milk (any kind)
- 1 and 1/2 cups (185g) fresh or frozen cranberries (do not thaw)
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) orange juice
How to Make:
- Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed. Then, beat in the orange zest until combined.
- In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the orange juice and milk, gently whisking until combined and little lumps remain. Fold in the cranberries with a wooden spoon or rubber spatula.
- Spoon batter into prepared muffin pan, filling them all the way to the top. Top the batter with an additional cranberry or two, for looks if desired. (I like the pop of color on top of the muffins in doing this.) Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 18-20 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-25 minutes.
- While the muffins are cooling for a few minutes, make the glaze by whisking the glaze ingredients together. Drizzle over warm muffins. Allow to briefly cool before serving.
- Make ahead tip: Unglazed muffins stay soft, fresh, and moist covered at room temperature for up to 5 days. Glazed or unglazed muffins freeze well for up to 2 months.
5 – White Chocolate Cranberry Muffins
Make this recipe today and enjoy a great deal of sweetness! White chocolate makes this cranberry muffin taste much better than you would think. Trust me! (Original Recipe from Kitchen Meets Girl)
- 4 tablespoons butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup cranberries
- ¾ cup white chocolate chips
How to Make:
- Preheat oven to 400 and line a 12-cup muffin tin with cupcake liners or spray with nonstick cooking spray.
- With an electric mixer, beat together the butter and sugar until creamy – about 2 minutes.
- With the mixer running on low, add in the egg, milk, and vanilla to incorporate.
- Next, add in the flour, baking powder and salt, mixing until just combined. Do not overmix your muffin batter – it should still be just a little lumpy. Fold in the cranberries and white chocolate chips.
- Fill the muffin tins three-quarters full, and bake at 400 for 18 to 20 minutes.
If you like any of the recipes above, let us know in the comments down below. We would love to know how these cranberry muffin recipes worked out for you