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–+ servings
Two Cranberry Muffins stacked on top of each other.
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5 from 4 votes

Cranberry Muffins

Homemade Cranberry Muffins are fluffy and moist with the perfect balance of sweet and tart. Perfect for snacking and they freeze beautifully.
Prep Time15 minutes
Cook Time17 minutes
Total Time32 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Author: Kristin Maxwell

Ingredients

Muffins:

  • 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

Icing:

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

Instructions

Muffins

  • 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.

Icing

  • 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.

Notes

  • If you don't have almond extract, you can substitute with vanilla.
  • For an orange-cranberry flavor combination, you can swap the almond extract for vanilla extract and add the finely grated zest of one large orange to the batter.
  • Be careful not to overmix the batter, or your muffins will be dense. Combine the wet and dry ingredients just until the flour has disappeared. The batter will not be completely smooth.
  • Use an ice cream scoop to portion out the batter evenly among the muffin cups.

Nutrition

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

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