cranberry muffins

Warm, soft, and fluffy cranberry cardamom spice muffins ready in 35 minutes!

Cranberry Cardamom Spice Muffins

baking soda

baking powder

cardamom

cinnamon

salt

sugar

eggs,

(120 grams) sour cream

vanilla extract

(80 milliliters) milk

orange

(63 grams) chopped walnuts

(120 grams) confectioners’ sugar

juice of 1 orange (about 3 Tablespoons)

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.

Make the muffins

 In a large bowl, toss the flour, baking soda, baking powder, cardamom, cinnamon, and salt together. Set aside.

In a large 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 sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and creamy. Scrape down the sides and bottom of the bowl as needed.

Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and orange zest and continue to beat on low until combined. Fold in the walnuts and cranberries.

Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack and drizzle with icing.

For the icing

 Whisk the confectioners&#8217; sugar and orange juice together. Drizzle over muffins.

Muffins stay fresh stored in the refrigerator for 1 week.

The. Best. Muffin. I've. Ever. Had.  OMG!!!   Here at my computer in the evening and can not wait for breakfast tomorrow so I can have another one.  I substituted Greek yogurt for the sour cream and 1 cup dried cranberries instead of fresh or frozen, because that's what I had at hand, and didn't glaze them since the dried cranberries are sweet.  Totally fabulous, thank you Sally!

Delicious muffins! I will be making these again!

Nom!! Moooannn. These are amazing! So tender and just the right amount of tart. The temperature change to “pop” the muffin tops is brilliant. I used Skyr yogurt because I didn’t have sour cream. Definitely making these again!

If I wanted to make min-muffins, do I need to reduce the amount of time they’re in at 425? Or keep it to 5 minutes. 

Thanks!

This easy recipe for Cranberry Lemon Muffins is perfect for last minute holiday guests. They have a zesty tangy flavor and a moist texture.

Cranberry Lemon Muffins

¾ cup all purpose flour

maple syrup

coconut oil (melted)

eggs (at room temperature)

Greek yogurt

lemon juice

lemon

cranberries (halved)

almonds

Preheat the oven to 350°F and grease a muffin tin or line with muffin cups.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In another large bowl using a handheld mixer, whisk together the maple syrup and coconut oil until combined. Add the eggs, greek yogurt, lemon juice and lemon zest.

Add the flour mixture and stir just until combined, then fold in the cranberries and sliced almonds.

Scoop batter into paper liners or muffin tin, filling each all the way to the top. Bake for 23-27 minutes or until a cake tester comes out clean and the muffins are lightly browned on the edges. Cool in muffin pan for 10 minutes; then transfer to a wire rack to cool completely.

Eggnog Cranberry Muffins

all purpose flour

white sugar

eggs

eggnog

butter, (melted)

almond extract

cranberries ((easiest to chop if you freeze them first))

(1/2 stick) butter, (slightly softened)

pecans ((optional))

Preheat the oven to 400°F. Spray 14 to 16 muffin cups with nonstick spray.

In a medium bowl, whisk together the flour and baking powder; set aside.

In a large bowl, whisk together the sugar, eggs, eggnog, butter and almond extract. Stir in the dry ingredients just until combined. In a separate bowl, toss the chopped cranberries with 2 tablespoons of sugar and then stir into the batter.

PREPARE THE MUFFINS:

In a medium bowl, combine the topping ingredients using a pastry cutter (or two knives) until crumbly.

PREPARE THE STREUSEL TOPPING:

Fill the prepared muffin cups two-thirds full. Top each with a little of the streusel topping. Bake 18 to 22 minutes, or until the muffins test done with a toothpick inserted in the center coming out clean.

BAKE THE MUFFINS:

This soft and moist Cranberry Orange Muffins recipe is topped with a delicious orange glaze, and bursting with flavor!

Cranberry Orange Muffins

all-purpose flour

buttermilk

oil (vegetable or canola oil)

eggs slightly beaten

orange juice

cranberries (, halved)

orange zest (, optional)

Preheat oven to 350° F. Line a standard muffin tin with liners, or spray with cooking spray.

In a large bowl add sugar and orange zest and stir well to combine. Add flour, salt, and baking powder and stir.  Set aside.

In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.

Slowly add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the halved cranberries.

Spoon the batter into prepared muffin pan and bake for 20-26 minutes. Makes 12 muffins.

While the muffins cook, make the orange glaze. In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Add more juice if needed to thin, or powdered sugar to thicken. Drizzle the glaze over the muffins.

https://content.jwplatform.com/videos/qeePy4uD.mp4

These Cranberry Muffins are the perfect blend of tart and sweet, light, fluffy and perfect for your morning breakfast. All you need is one bowl and 30 minutes to whip these babies up from start to finish.

Cranberry Muffins

flour

tsp salt

tsp baking powder

unsalted butter, melted

milk

yogurt (any kind)

tsp vanilla extract

cranberries

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Preheat oven to 400 degrees. Line a muffin tin with paper liners. Spray with non-stick cooking spray.

Add flour, sugar, salt, and baking powder to a large bowl. Whisk to combine.

Measure milk in a large liquid measuring cup. Add butter, egg, yogurt and vanilla. Whisk to combine.

Add the liquid ingredients to the dry ingreidents. Use a spatula to gently combine all the ingredients together until no dry ingredients remain. Add cranberries, gently fold them into the batter.

Fill the muffins tins 3/4 full. (You may have some leftover batter, if so, you can toss or make another muffin later.) Bake until golden brown, about 15-18 minutes. They are ready when a toothpick inserted in the center comes out with a few moist crumbs attached. Remove from the muffin tin and cool on a cooling rack.

A little savory, sweet, AND tart, these healthy, low-fat, vegan cranberry corn muffins have cranberry sauce hidden in the middle so you get a burst of fresh cranberry in every bite! Very easy to prepare, these festive cornbread muffins are oil-free, nut-free, and easily made gluten-free.

Vegan Cranberry Cornbread Muffins (Oil-Free; GF Option)

cornmeal

all-purpose

fine sea salt

soy milk (see Notes.)

apple cider vinegar

apple sauce

cranberries, halved (fresh or frozen and thawed.)

Prep

First, head over to this cranberry sauce recipe and make a batch (or a half batch if you don&#39;t want much leftover).

Preheat

Preheat the oven to 375 degrees F (190 C), and lightly spray a standard 12-cup muffin pan with oil or use muffin liners.

In a mixing bowl whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a small bowl whisk together the milk, vinegar, maple syrup, and apple sauce. Pour wet ingredients into dry, and stir to combine. Fold in the halved cranberries, reserving a palmful for decorating the tops of the muffins.

Prepare

Spoon enough batter into each muffin cup to cover the bottoms. Then place about 1 ½ teaspoons of cranberry sauce in the center of each one. Evenly divide the remaining batter among the muffin pan so that the cranberry sauce is fully enclosed. Press the reserved cranberries into the tops of any muffins that look like they need a little color.

Bake

Bake for 17 to 19 minutes or until the centers are firm and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 10 minutes before removing.

These are the bomb! My partner and I are digital nomads, heading back on the road in just a few days. I needed to use up some staples I had bought for our 2 month stay in Asheville, and had a simultaneous craving for cornbread. I found your recipe and ... woah! It checked all my boxes. Coarse-ground cornmeal shines in these little jewels!

I made some alterations based on what I had on hand: I halved the recipe. I did not use the cranberries. (Don't be sad. It's great to know how versatile these babies are!) I did use the almond milk substitution and only about a fourth of the maple syrup. 

I baked them in one of those cheap 6-cup aluminum pans you buy at the grocery store. Because of this, I feared they would stick, even with cooking spray, but they slid right out, perfectly intact! No egg? Who knew!

I also love, love, love your suggestion of jalapeno. You can bet I'll be making these again and will give that a try. FanTAStic recipe!

I made these for Thanksgiving and they were tremendous! I'm serving them for Christmas too! Thanks for so many gluten-free recipes! I come to your website often--for inspiration and great recipes!

Made these today. Absolutely delicious and something I would have never thought to put together.

A Cranberry Orange Muffin recipe features the flavors of fall fruit and is quickly made featuring fresh or frozen cranberries and orange zest.  A great recipe for beginner bakers. 

A Cranberry Orange Muffin

oz fresh cranberries, fresh or frozen (340 grams)

butter, softened (114 gram, 4 ounces or 1 stick)

orange zest

Sanding sugar

Freeze the cranberries hard. 

Preheat the oven to 350°F. Line muffin cups with paper liners or spray them well.

Cream together the sugar and butter until light and fluffy. 

Add the vanilla and almond extracts as well as the grated orange rind, mixing in completely.

Scrape down and add the eggs one at a time.  Beat until light and completely combined.  

In the meantime, combine the flour, baking powder and salt.  Mix together.  

Combine the flour, baking powder and salt.

Add the flour and milk alternately, starting and ending with the flour in thirds and the milk twice.  

Last, place the cranberries in a food processor and pulse to coarsely chop.  Add to the batter and mix in just until well combined.  The batter will be stiff at this point because the cranberries are frozen.

Fill the cups 3/4 full.  This applies to whatever size you are using.

Sprinkle the tops liberally with the sugar/nutmeg mix. 

Regular size muffins – bake  24 to 26 minutes – makes about 20 muffins

Mini size muffins - bake 117 to 20 minutes - makes about 40

Texas size muffins - bake 27 to 30 minutes - makes about 10 to 12

Helen, I made these muffins today...they aren't as brown as yours after 26 minutes so my oven must be different. But I sampled one and they were delicious, not overly sweet.  I did have a problem with my Cuisinart when I put all the frozen berries in together to be chopped.  The blade kept popping off so I ended up doing them in two batches.  I might let the berries sit on the counter for 5 minutes next time and see if that helps.  Thanks for another great recipe.

These tender Keto Cranberry have a light fluffy crumb that is bursting with fresh cranberries. They’re easy to make and perfect for quick breakfasts or snacks.

Keto Cranberry Muffin Recipe

sour cream

almond flour

Swerve Sweetener

pecans (optional)

Preheat the oven to 325ºF and line a muffin tin with parchment or silicone liners.

Combine the sour cream, eggs, and vanilla extract in a large blender jar. Blend about 30 seconds.

Add the almond flour, sweetener, baking powder, cinnamon, and salt. Blend again until smooth, about 30 seconds to a minute. If your batter is overly thick, add 1/4 to 1/2 cup of water to thin it out (different brands of almond flour can vary).

By hand, stir in cranberries, keeping a few for the top of the muffins, and chopped pecans if using.

Divide the mixture among the prepared muffin cups and bake 25 to 30 minutes, until just golden brown and firm to the touch.

Remove and let cool completely.

I've made these several times and love them!  I also hoard cranberries.  I get panicky if I think they may not lasBt the year!!

Delish!  I have used other berries also. Today I am trying this with walnut flour. Seems to require more sweetener. 9/23/24

These are the best cranberry keto muffins.  I add orange zest and a little juice (obviously increasing the carbs) and it makes them even better.  I'm more concerned with it being a delicious gluten free muffin than being keto.  Other recipes that call for coconut flour just aren't as good as this one.

These were delicious and tender.❤️I had a brain fart and put all the ingredients in my ninja instead of stirring in the nuts and berries but they still rose and tasted great.😂

This is the easiest almond-flour muffin recipe I've ever made. And, they taste delicious! They work with either fresh or dried cranberries (which I used). The sour cream really makes a difference; they were not crumbling everywhere and had just the right amount of "give" in every bite (if that makes sense).

They even remain semi-moist after a day or two (I do recommend storing them in the fridge after they cool). 

Give these a try - you will NOT be disappointed!

https://www.youtube.com/watch?v=bYkQpAjywpo

How to make the easiest low carb keto muffins. Totally customizable, add your own favourites. Berries, chocolate chips, you name it! Grain-Free LCHF

Get the full recipe: https://alldayidreamaboutfood.com/best-low-carb-cranberry-muffins/

Top 8 cranberry muffins recipes from across the web

The most viewed cranberry muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cranberry Cardamom Spice Muffins

Cranberry Lemon Muffins

Eggnog Cranberry Muffins

Cranberry Orange Muffins

Cranberry Muffins

Vegan Cranberry Cornbread Muffins (...

A Cranberry Orange Muffin

Keto Cranberry Muffin Recipe

Top 8 cranberry muffins recipes from across the web

The most viewed cranberry muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cranberry Cardamom Spice Muffins

Cranberry Lemon Muffins

Eggnog Cranberry Muffins

Cranberry Orange Muffins

Cranberry Muffins

Vegan Cranberry Cornbread Muffins (...

A Cranberry Orange Muffin

Keto Cranberry Muffin Recipe

The most viewed cranberry muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine