Glazed Cranberry Muffins

These Glazed Cranberry Muffins are soft, fluffy and filled with fruit! The sweet glaze pairs perfectly with tarty berries. 

If you enjoy baking with cranberries, I highly recommend my Cranberry Pie and the Glazed Cranberry Bread. They are delicious!

I have been stocking up on cranberries while they are still in grocery stores. I use some to make fresh juice and freeze most to make these muffins. My kids love muffins for snacks and these soft, fluffy, berrie-filled ones are currently a favorite! Since cranberries are tart, I like to dress up the muffins with a sweet glaze. It's the perfect finishing touch!

Ingredients:

• all-purpose flour
• granulated sugar
• baking powder
• baking soda
• salt
• buttermilk (you can make my homemade version)
• egg
• oil
• vanilla extract
• cranberries: fresh or frozen
• powdered sugar
• lemon juice

How to make Cranberry Muffins?

• Start by whisking dry ingredients in a large mixing bowl.
• Add cranberries and toss. This will prevent them from sinking to the bottom.

• Whisk wet ingredients in a glass measuring cup or a small bowl.
• Add to flour mixture and stir with a wooden spoon or spatula.

• Using an ice cream scoop, fill the muffin pan with batter. Add a few berries on top of each muffin, if desired.
• Bake at 400 degrees F for 7 minutes, then without opening the oven door, lower the temperature to 375 degrees and bake the muffins for 13 to 15 minutes more.
• Mix powdered sugar with milk or lemon juice.
• Cool muffins for 10 to 15 minutes, then glaze.

Best tips for making muffins:

• Use buttermilk. You can easily make a homemade version with apple cider vinegar (or lemon juice) and half and half (or whole milk). It will produce a tender crumb and the muffins will be soft and fluffy!
• Use parchment paper liners. The store-brand cupcake liners tend to stick. You can also cut up parchment paper into squares for the bakery look.
• Frozen berries are better for baking because they don't bleed as much into the batter. If you are using blueberries, you can prevent the muffins to look gray-blue by using frozen berries.
• Use an ice cream scoop to fill the muffin pan. It's the perfect size for scooping muffin batter!
• Add more berries on top of each batter-filled cup. They will be so pretty!

More muffin recipes:

• Perfect Blueberry Muffins
• Glazed Lemon Muffins
• Apple Zucchini Muffins

For more recipes like this one, feel free to browse our Baking category.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!

Glazed Cranberry Muffins

Author: Anna

These Glazed Cranberry Muffins are soft, fluffy and filled with fruit! The sweet glaze pairs perfectly with tarty berries.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 18 mins

Total Time 33 mins

Course Breakfast

Cuisine American

Servings 12 servings

Calories 207 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 cups all-purpose flour
• ▢ 1 ½ teaspoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ ¾ cup granulated sugar
• ▢ 1 teaspoon salt
• ▢ 1 cup buttermilk
• ▢ 1 ½ teaspoon pure vanilla extract
• ▢ ¼ cup vegetable oil
• ▢ 1 large egg
• ▢ 1 cup fresh or frozen cranberries
• ▢ ½ cup powdered sugar
• ▢ 2 teaspoons milk

Instructions

 

• Line muffin pan with liners. I recommend parchment paper liners to prevent sticking. See my note below.
• Preheat oven to 400° F.
• Fluff the flour in it's container. Spoon it into a measuring cup (make sure you are using measuring cups for dry ingredients, without spouts). Place in a large mixing bowl.
• Add baking powder, soda, sugar and salt.
• Add cranberries (reserve some to place on top of muffins) and toss. This will prevent them from sinking to the bottom.
• If using homemade buttermilk, whisk vinegar and half and half in a measuring cup. Let it sit for 5 minutes.
• Whisk buttermilk, vanilla, egg and oil in a glass measuring cup or a small bowl.
• Add to flour mixture and stir with a wooden spoon or spatula. Do not overmix.
• Using an ice cream scoop, fill the muffin pan with batter. Add a few berries on top of each muffin, if desired.
• Bake in 400° F for 7 minutes, then without opening the oven door, lower the temperature to 375° F and bake the muffins for 13 to 15 minutes more.
• Mix powdered sugar with milk or lemon juice in a small bowl.
• Cool muffins for 10 to 15 minutes, then glaze.

Notes

• Use parchment paper liners. The store-brand cupcake liners tend to stick. You can also cut up parchment paper into squares for the bakery look.
• Use buttermilk. You can easily make your own version with apple cider vinegar (or lemon juice) and half and half (or whole milk). It will produce a tender crumb and the muffins will be soft and fluffy! I recommend my recipe for Buttermilk Substitute.
• Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

Nutrition

Calories: 207kcal | Carbohydrates: 36g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 244mg | Potassium: 112mg | Fiber: 1g | Sugar: 19g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

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