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Square side shot of a cranberry muffin on a small white plate.
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5 from 7 votes

Cranberry Muffins

These old-fashioned cranberry muffins are moist and tender from full-fat sour cream, with tart pops of fresh or frozen cranberries in every bite. They're an easy make-ahead breakfast and a festive addition to your Thanksgiving or Christmas table.
Course Breakfast, Side Dish, Sides
Cuisine American
Keyword cranberry muffin recipe, cranberry muffins, cranberry muffins recipe, fresh cranberry muffins
Prep Time 12 minutes
Cook Time 18 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 216kcal
Author Blair Lonergan

Ingredients

  • 2 ½ cups (300 grams) all-purpose flour, measured by weighing or spooning and leveling
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ cup vegetable oil
  • ¾ cup granulated sugar, plus 2 tablespoons for the cranberries
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons loosely packed orange zest (optional)
  • ½ cup full-fat sour cream
  • 1 cup fresh or frozen cranberries, larger berries halved
  • Optional topping: coarse sparkling sugar

Instructions

  • Prep the pan: Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners and spritz the liners with nonstick spray.
  • Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    Whisking together the dry ingredients.
  • Beat the wet ingredients: In a large bowl, beat the oil and ¾ cup of sugar with an electric mixer on low, then on medium-high for 2 minutes. Add the eggs one at a time, mixing after each. Mix in the vanilla, orange zest (if using), and sour cream until smooth.
    Wet ingredients in a glass bowl.
  • Add the dry ingredients: With the mixer on low, gradually add the flour mixture. Mix just until the batter is very thick and smooth, with no dry flour left. Don't overmix.
  • Add the cranberries: In a small bowl, toss the cranberries with the remaining 2 tablespoons of sugar. Gently fold them into the batter with a spatula.
    Folding in the cranberries.
  • Fill the cups: Divide the batter evenly among the muffin cups, filling them nice and full. Sprinkle the tops with about ½ teaspoon of coarse sugar each, if using.
    Cranberry muffins batter in a muffin tin before baking.
  • Bake: Bake for 18 to 22 minutes, until the tops are lightly golden and a toothpick in the center comes out clean.
    Horizontal side shot of cranberry muffins on a cooling rack.
  • Cool: Move the muffins to a wire rack and let them cool completely.
    Horizontal side shot of a cranberry muffin on a small white plate.

Video

Notes

  • Measuring flour: Spoon the flour into the cup and level it off (or weigh with a kitchen scale). Packed flour makes a crumbly batter and dry muffins.
  • Cranberries: Use frozen cranberries straight from the freezer without thawing. For dried cranberries, use the same amount and soak them in warm orange juice for 10 minutes, then drain.
  • Swaps: Full-fat plain Greek yogurt works in place of the sour cream, and melted unsalted butter works in place of the oil.
  • Mix-ins: Fold in 1 cup chopped walnuts, pecans, or pistachios, or use ½ cup cranberries and ½ cup blueberries.
  • Orange glaze: Whisk 1 cup of powdered sugar with 2-3 tablespoons of orange juice until smooth and pourable, then drizzle over the cooled muffins.
  • Mini or jumbo muffins: Bake mini muffins at 350°F for 14 to 16 minutes, or jumbo muffins at 350°F for 28 to 32 minutes.
  • Storage: Keep in an airtight container at room temperature for 2 to 3 days, or freeze for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 216kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 37mg | Sodium: 207mg | Potassium: 109mg | Fiber: 1g | Sugar: 13g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg