These Glazed Cranberry Muffins are soft, fluffy and filled with fruit! The sweet glaze pairs perfectly with tarty berries.
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Why You'll Love This Recipe
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, berry-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!
So if you have too many cranberries this season (fresh or frozen), whip up these muffins and watch them disappear. They are easy, fluffy and so tasty!
If you enjoy baking with cranberries, I highly recommend my Cranberry Pie and the Glazed Cranberry Bread. They are delicious!
Ingredients:
- cranberries: fresh or frozen; if you want to use dried, see my suggestion below;
- flour: all-purpose flour, properly measured (see my note in the recipe box);
- granulated sugar: to sweeten the muffins since cranberries are very tart;
- baking powder and baking soda: leavening agents needed for the proper rising of the muffins;
- whole milk and lemon juice to make homemade buttermilk;
- egg: binds the ingredients together;
- oil: I used vegetable oil; melted butter can be substituted;
- powdered sugar and lemon juice: for a simple sweet glaze to drizzle over baked muffins.
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.
Variations:
- Add a zest of an orange to the batter for the citrus flavor that pairs with cranberries so well.
- Sprinkle castor sugar on top of each muffin and skip the glaze.
- Sprinkle sliced almonds on top of each muffin.
- Add chopped pecans or cashews to the batter along with cranberries.
Helpful Tips!
- Use buttermilk. You can easily make a homemade version with apple cider vinegar (or lemon juice) and whole milk (or better yet, half and half). 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!
Recipe FAQs:
Yes! If you want to use dried cranberries, just toss them with the dry ingredients before adding the buttermilk mixture. You can also soak them in warm orange juice to make them plump.
You can store the muffins on the counter (I like to use a cake stand with a cloche lid) for up to 3 days.
Absolutely! After baking the muffins, let them cool completely. Then place in a freezer bag and freeze for up to 3 months.
More muffin recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Glazed Cranberry Muffins
Ingredients
- 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.
- To properly measure flour, fluff it in the container you store it in. Then spoon into the measuring cup and level off the top. Don't dunk the cup straight into the flour. You will end up with too much of it.
- 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.
Toni says
These muffins are absolutely delicious! I made a batch this morning and will make them again for Christmas. A new family favorite.
wilhelmina says
Cranberry is such a great flavor for this time of year! I am in love with these muffins, perfect with a big of tea for breakfast!
Lisalia says
YUMMY! The perfect holiday breakfast that's easy to grab and go! WE LOVE these muffins.