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These homemade Cranberry Muffins are fluffy and moist with the perfect balance of sweet and tart flavors. They make a delicious breakfast, snack or dessert.
Cranberry Muffins are a must-try, especially around the winter holidays. They are great for a quick on-the-go breakfast, perfect for Christmas morning, and they freeze beautifully if you happen to have any leftover.
My kids are huge fans of all kinds of muffins, especially Sour Cream Banana Muffins and Lemon Blueberry Muffins. They’re perfect for snacking or packing in lunches. But it’s officially cranberry season and these Cranberry Muffins are bringing all the cozy, homey, holiday-feels.
Quick breads and muffins are great for this time of year. They come together fast, the flavor possibilities are endless, and they are perfect alongside a cup of hot coffee or tea.
These muffins are flavored with almond extract, studded with tart cranberries, sprinkled with coarse sugar, and drizzled with a powdered sugar glaze. They bake up moist, tender and perfectly sweet. Here’s how to make them:
Combine dry ingredients (flour, baking powder, baking soda, sugar, and salt) in a large mixing bowl, then combine the wet ingredients (buttermilk, oil, eggs, and almond extract) in another bowl.
Combine the wet and dry ingredients, then stir in the cranberries.
Divide the batter between 12 standard muffin cups and sprinkle the tops with coarse sugar. Bake as directed and let cool before drizzle with a quick glaze made from powdered sugar, milk and almond extract.
Buttermilk helps to make these muffins light and tender. If you don’t have any on hand, you can make a buttermilk substitute with milk and something acidic, like lemon juice or vinegar. Check out my post on How to Make Buttermilk.
Yes! Frozen cranberries are easy to use in place of fresh cranberries. If you’d prefer to use frozen cranberries, keep them frozen and stir them into the batter straight from the freezer. Note: You might need to increase your bake time a minute or two.
If you want to make this recipe year-round, look for frozen cranberries in the freezer section of your grocery store, or stock up during fall and winter months and freeze them yourself.
Dried cranberries are a great addition to baked goods and you can absolutely use them as a substitute for frozen. You’ll want to reduce the amount by about a third. This recipe calls for 1 ½ cups of fresh cranberries, so you’ll only need 1 cup of dried.
Like any bread, muffins will dry out quickly if refrigerated. Keep muffins fresh by storing them in a sealed plastic bag or airtight container at room temperature for up to 3 days. Allow muffins to cool completely before storing.
Cool completely, then place in plastic freezer bags. Store in the freezer for up to 3 months. If you need to keep them longer than that, wrap them individually in plastic wrap to keep them safe from freezer burn.