Two Cranberry Muffins stacked on top of each other.
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Cranberry Muffins

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.

Prep Time15 mins
Cook Time17 mins
Total Time32 mins
Course: Breakfast
Cuisine: American
Keyword: Cranberry Muffins
Servings: 12
Calories: 255kcal
Author: Allison Mattina



  • 2 cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ cup granulated sugar
  • ¼ teaspoon salt
  • ¾ cup buttermilk
  • ½ cup vegetable or canola oil
  • 2 large eggs
  • 1 ½ teaspoons almond extract
  • 1 ½ cups fresh or frozen cranberries
  • 3 tablespoons sparkling sugar or coarse/raw sugar


  • 5 tablespoons powdered sugar
  • 1 teaspoon milk
  • Drop of almond extract



  • Preheat oven to 375°F.
  • In a large bowl, combine flour, baking powder, baking soda, granulated sugar, and salt.
  • In a separate bowl, whisk buttermilk, oil, eggs, and almond extract.
  • Pour the wet ingredients into the dry ingredients and stir with a rubber spatula or wooden spoon until mostly combined. Add cranberries and stir until just combined, being careful not to overmix.
  • Grease 12 standard muffin cups or line with paper liners. Divide the batter between the 12 cups, filling each about ¾ full. Sprinkle the tops with coarse sugar. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool for 10 minutes, then carefully remove each muffin and place directly on the rack to cool completely.


  • Whisk all ingredients until smooth. If necessary, add more powdered sugar to thicken, or more milk to thin. Drizzle the icing on the cooled muffins.


Calories: 255kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 122mg | Potassium: 114mg | Fiber: 1g | Sugar: 20g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg