Cranberries are not just for the holiday table; they can transform your breakfast and snack game year-round!
Bursting with tart flavor and vibrant color, cranberries add a delightful twist to classic muffin recipes.
Whether you’re looking for a quick breakfast option, a festive treat for your next gathering, or a wholesome snack, cranberry bread muffins fit the bill perfectly.
With their sweet-tart flavor profile, they’re an ideal canvas for a variety of ingredients, from nuts and chocolate to spices and zesty citrus.
In this article, we’ve curated a collection of over 25 delicious cranberry bread muffin recipes that cater to every taste and occasion.
Get ready to indulge in these delightful treats that are as versatile as they are delicious!
25+ Healthy Cranberry Bread Muffin Recipes to Warm Your Heart
Cranberry bread muffins are a delightful way to enjoy the health benefits of this superfruit while satisfying your cravings for something sweet and delicious.
Whether you’re making them for breakfast, brunch, or a midday snack, these muffins offer a burst of flavor and nutrition in every bite.
With over 25 recipes to choose from, there’s something for everyone, whether you prefer a classic cranberry muffin or a creative spin with added ingredients like nuts, chocolate, or spices.
So, preheat your oven, gather your ingredients, and let the baking begin!
You’ll soon have a batch of warm, fragrant cranberry muffins that will impress your family and friends and leave them asking for seconds.
Cranberry Orange Muffins
These Cranberry Orange Muffins are a delightful combination of tart cranberries and sweet citrus, making them perfect for breakfast or a midday snack. The zesty flavor of orange juice and zest complements the cranberries beautifully, creating a moist muffin with a lovely crumb. Ideal for the holiday season or any time you crave a fruity treat, these muffins will leave you feeling refreshed and satisfied.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup fresh or frozen cranberries, chopped
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- ½ cup orange juice (freshly squeezed is best)
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of one large orange
Instructions:
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- In another bowl, beat the egg and then add the orange juice, vegetable oil, vanilla extract, and orange zest. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped cranberries.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These Cranberry Orange Muffins are not only a treat for your taste buds but also a feast for the eyes with their vibrant colors. They’re perfect for holiday brunches or as a special addition to your breakfast routine. The tartness of the cranberries combined with the citrusy brightness of the orange creates a delightful balance that is sure to please everyone. Enjoy them fresh from the oven or warmed up later for a delicious snack!
Cranberry Almond Muffins
Cranberry Almond Muffins offer a fantastic combination of flavors that will elevate your baking game. The sweetness of the almond flour paired with tart cranberries creates a rich, nutty taste that is simply irresistible. These muffins are perfect for breakfast, an afternoon treat, or even as a thoughtful gift for friends and family. With their moist texture and delightful crunch, they are sure to become a favorite in your household.
Ingredients:
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh or frozen cranberries, halved
- ½ cup granulated sugar
- 2 large eggs
- ½ cup milk (or a dairy-free alternative)
- ⅓ cup vegetable oil
- 1 teaspoon almond extract
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a medium bowl, combine the almond flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the sugar and eggs until light and fluffy. Add the milk, vegetable oil, and almond extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the halved cranberries gently.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cranberry Almond Muffins are a delightful treat that combines the tartness of cranberries with the rich, buttery flavor of almonds. They make an excellent addition to any breakfast spread and can also be enjoyed as a snack throughout the day. Their unique flavor profile and moist texture will keep everyone coming back for more. Pack a few in your lunch or serve them at your next gathering—they’re sure to impress!
Cranberry Chocolate Chip Muffins
Indulge in the sweet and tart combination of Cranberry Chocolate Chip Muffins, where the juicy cranberries meet rich chocolate chips for a decadent treat. These muffins are perfect for those who crave something sweet but still want a hint of tartness. Ideal for breakfast or dessert, they’re a delicious way to incorporate cranberries into your diet. Whether enjoyed fresh from the oven or as an on-the-go snack, these muffins are bound to be a hit!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup fresh or frozen cranberries, roughly chopped
- 1 cup chocolate chips (dark or semi-sweet)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- ½ cup buttermilk (or milk mixed with 1 tablespoon vinegar)
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- In a separate bowl, combine the egg, buttermilk, vegetable oil, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the chopped cranberries and chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cranberry Chocolate Chip Muffins are a delightful treat that perfectly balances sweet and tart flavors. The addition of chocolate chips elevates these muffins to a whole new level of deliciousness. Whether you’re serving them at a gathering or enjoying them solo, they are sure to bring smiles to everyone’s faces. These muffins also freeze well, so you can enjoy them later when you’re craving a sweet snack or a quick breakfast. Don’t forget to share some with friends—they might just ask for the recipe!
Cranberry Walnut Muffins
Cranberry Walnut Muffins are a wholesome and hearty treat that combines the tartness of fresh cranberries with the rich, nutty flavor of walnuts. These muffins are not only delicious but also packed with nutrients, making them a great option for breakfast or an afternoon snack. The crunch of the walnuts contrasts beautifully with the softness of the muffin, creating a satisfying texture. Perfect for any season, these muffins are sure to become a staple in your baking repertoire.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup fresh or frozen cranberries, chopped
- ½ cup walnuts, chopped
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 large egg
- ½ cup milk (or a dairy-free alternative)
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Mix well.
- In another bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped cranberries and walnuts.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cranberry Walnut Muffins are a delightful combination of flavors and textures that make them perfect for any occasion. The tart cranberries provide a refreshing burst of flavor, while the walnuts add a satisfying crunch. These muffins are great for breakfast, as a snack, or even as a light dessert. Serve them warm with a pat of butter for an extra indulgent treat. They also store well, making them a great make-ahead option for busy mornings!
Cranberry Lemon Poppy Seed Muffins
Cranberry Lemon Poppy Seed Muffins are a bright and refreshing twist on traditional muffins. The combination of zesty lemon and tart cranberries creates a burst of flavor that is perfectly complemented by the nutty crunch of poppy seeds. These muffins are ideal for spring and summer gatherings but can be enjoyed year-round. They offer a light, fluffy texture and are sure to brighten your day with every bite!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup fresh or frozen cranberries, chopped
- 2 tablespoons poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 large egg
- ½ cup buttermilk (or milk mixed with 1 tablespoon vinegar)
- ⅓ cup vegetable oil
- Zest of one lemon
- 2 tablespoons lemon juice
Instructions:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a large bowl, mix together the flour, baking powder, baking soda, salt, sugar, and poppy seeds.
- In another bowl, whisk together the egg, buttermilk, vegetable oil, lemon zest, and lemon juice until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped cranberries.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cranberry Lemon Poppy Seed Muffins are a delightful treat that brings together the refreshing flavors of citrus and berries. Each bite offers a light and airy texture complemented by the slight crunch of poppy seeds. These muffins make an excellent breakfast option, a sweet snack, or a delightful addition to a brunch spread. Their vibrant flavors make them a favorite among family and friends. Enjoy them fresh or toasted for a wonderful start to your day!
Cranberry Spice Muffins
Cranberry Spice Muffins are a warm and comforting treat that combines the tangy flavor of cranberries with a blend of aromatic spices, creating a cozy baking experience. The addition of cinnamon, nutmeg, and allspice provides a delightful warmth that is perfect for fall and winter. These muffins are not only delicious but also fill your kitchen with an inviting aroma. Ideal for holiday gatherings or as a comforting breakfast option, these muffins will be a family favorite.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup fresh or frozen cranberries, chopped
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¾ cup granulated sugar
- 1 large egg
- ½ cup milk (or a dairy-free alternative)
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and sugar. Mix well.
- In another bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped cranberries gently.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cranberry Spice Muffins are a delightful way to celebrate the flavors of the season. The combination of spices and tart cranberries creates a warm and inviting flavor that is perfect for chilly mornings or holiday gatherings. These muffins pair wonderfully with a warm cup of tea or coffee, making them an excellent choice for breakfast or an afternoon treat. Their wonderful aroma and taste will have everyone reaching for seconds—be sure to share them with loved ones!
Cranberry Almond Muffins
Cranberry Almond Muffins combine the tartness of fresh cranberries with the subtle nuttiness of almonds, creating a delightful balance of flavors. The addition of almond extract enhances the overall taste, making each bite a luxurious experience. These muffins are not only delicious but also visually appealing, with the bright red cranberries and sliced almonds on top. Perfect for breakfast or as a snack, they also make a lovely addition to any brunch spread.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup fresh or frozen cranberries, chopped
- ½ cup sliced almonds, plus extra for topping
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 large egg
- ½ cup buttermilk (or milk mixed with 1 tablespoon vinegar)
- ⅓ cup vegetable oil
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix the egg, buttermilk, vegetable oil, almond extract, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped cranberries and sliced almonds.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full. Top with additional sliced almonds.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cranberry Almond Muffins are a delightful treat that elevates your typical muffin with a beautiful combination of flavors and textures. The tartness of the cranberries perfectly complements the nuttiness of the almonds, while the almond extract adds a unique twist that makes these muffins truly special. Whether enjoyed for breakfast, as an afternoon snack, or shared at gatherings, these muffins are sure to impress. Their beautiful presentation and delicious taste will have everyone asking for the recipe!
Cranberry Oatmeal Muffins
Cranberry Oatmeal Muffins are a wholesome and hearty option that incorporates rolled oats, making them a more nutritious choice. The combination of oats and cranberries provides a satisfying texture and a burst of flavor in each muffin. These muffins are perfect for those busy mornings when you need something quick and filling. They also freeze well, making them an excellent make-ahead option for meal prep. Enjoy them fresh or toasted with a bit of butter for an extra treat!
Ingredients:
- 1 cup rolled oats
- 1 ½ cups all-purpose flour
- 1 cup fresh or frozen cranberries, chopped
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup brown sugar, packed
- 1 large egg
- 1 cup milk (or a dairy-free alternative)
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a bowl, combine the rolled oats with the milk and let them soak for about 10 minutes.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, brown sugar, and cinnamon.
- In another bowl, whisk the egg, soaked oats with milk, vegetable oil, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped cranberries.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cranberry Oatmeal Muffins are a delicious and nutritious choice that packs a punch of flavor and texture. The oats add heartiness, while the cranberries provide a tangy sweetness that balances perfectly. These muffins are perfect for busy mornings, post-workout snacks, or even as a light dessert. Plus, their ability to freeze well makes them a convenient option for meal prepping. Enjoy them warm with a little butter or jam, and savor the wholesome goodness!
Cranberry Chocolate Chip Muffins
Cranberry Chocolate Chip Muffins are a decadent twist on the classic muffin, combining the tartness of cranberries with rich, melty chocolate chips. This perfect pairing creates a delightful contrast in flavors, making these muffins a treat for any chocolate lover. The muffins are soft, moist, and bursting with deliciousness, making them an excellent choice for breakfast, dessert, or a sweet snack. These muffins are bound to be a favorite among family and friends!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup fresh or frozen cranberries, chopped
- ½ cup semi-sweet chocolate chips
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 large egg
- ½ cup milk (or a dairy-free alternative)
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk the egg, milk, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped cranberries and chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cranberry Chocolate Chip Muffins are a delightful indulgence that offers the perfect balance of tart and sweet. The combination of cranberries and chocolate chips creates a flavor explosion in every bite. These muffins are fantastic for breakfast, dessert, or a midday treat, making them a versatile addition to any meal. They are easy to make and will surely impress everyone who tries them. Share them with family and friends, and watch as they disappear in no time!
Cranberry Orange Muffins
Cranberry Orange Muffins bring a burst of citrusy brightness to the table, perfectly complementing the tartness of fresh cranberries. The zest and juice of the orange infuse the muffins with a refreshing flavor, making them a delightful treat for breakfast or as an afternoon snack. These muffins are light, fluffy, and packed with flavor, making them a fantastic option for holiday gatherings or any occasion where you want to impress your guests.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup fresh or frozen cranberries, chopped
- Zest of 1 orange
- ½ cup orange juice (freshly squeezed for best flavor)
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix the egg, orange juice, vegetable oil, and orange zest until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped cranberries.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cranberry Orange Muffins are a delightful way to celebrate the flavors of the season. The bright citrus notes from the orange zest and juice elevate the tartness of the cranberries, creating a refreshing and delicious muffin. These muffins are perfect for breakfast, brunch, or as a sweet snack throughout the day. Serve them warm with a pat of butter or alongside a cup of tea, and enjoy the burst of flavor in every bite!
Spiced Cranberry Muffins
Spiced Cranberry Muffins are a warm and inviting treat, featuring a blend of aromatic spices that perfectly complement the tart cranberries. The addition of cinnamon, nutmeg, and ginger creates a cozy flavor profile, making these muffins ideal for chilly mornings or holiday gatherings. Each muffin is moist and flavorful, providing a comforting experience that will have you reaching for a second (or third!) muffin.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup fresh or frozen cranberries, chopped
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 large egg
- ½ cup milk (or a dairy-free alternative)
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a large bowl, combine the flour, baking powder, baking soda, salt, sugar, cinnamon, nutmeg, and ginger.
- In another bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped cranberries.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Conclusion:
Spiced Cranberry Muffins are the perfect combination of flavors that evoke the warmth and coziness of the fall and winter seasons. The blend of spices not only enhances the tartness of the cranberries but also creates an aromatic experience that fills your kitchen while they bake. Whether served at a holiday gathering or enjoyed as a comforting snack on a chilly day, these muffins are sure to be a hit with family and friends. Enjoy them fresh from the oven, and let their delightful flavors warm your heart!
Cranberry Coconut Muffins
Cranberry Coconut Muffins offer a tropical twist on traditional cranberry muffins. The addition of shredded coconut brings a delightful texture and subtle sweetness that pairs beautifully with the tart cranberries. These muffins are light and fluffy, making them a great option for breakfast, brunch, or as a sweet treat any time of day. Their unique flavor profile will transport you to a sunny beach, no matter the season.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup fresh or frozen cranberries, chopped
- ½ cup shredded coconut (sweetened or unsweetened, based on preference)
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup coconut milk (or regular milk)
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix the egg, coconut milk, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped cranberries and shredded coconut.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cranberry Coconut Muffins are a delightful fusion of flavors that take your taste buds on a tropical adventure. The tartness of the cranberries combined with the sweetness and texture of shredded coconut creates a muffin that is both unique and satisfying. These muffins are perfect for breakfast, as a snack, or even as a dessert. Serve them at your next brunch gathering or enjoy them with a cup of coffee, and let the delightful combination of flavors brighten your day!
Cranberry Walnut Muffins
Cranberry Walnut Muffins combine the tartness of fresh cranberries with the rich, nutty flavor of walnuts, creating a delightful balance of taste and texture. The walnuts add a satisfying crunch, while the cranberries provide a burst of juiciness in every bite. These muffins are perfect for breakfast, a midday snack, or even as a light dessert. Packed with healthy fats and antioxidants, they are a nourishing choice that doesn’t compromise on flavor.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup fresh or frozen cranberries, chopped
- ½ cup walnuts, chopped
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup buttermilk (or regular milk)
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, combine the egg, buttermilk, vegetable oil, and vanilla extract, whisking until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped cranberries and walnuts.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cranberry Walnut Muffins are a wonderful way to enjoy the flavors of the season while also adding some nutritious elements to your diet. The combination of tart cranberries and crunchy walnuts not only makes for a delicious muffin but also provides a satisfying texture that will keep you coming back for more. Enjoy these muffins warm with a drizzle of honey or as they are for a wholesome snack throughout the day. They’re perfect for sharing with friends and family, making them an excellent addition to any gathering!
Cranberry Chocolate Chip Muffins
Cranberry Chocolate Chip Muffins are a delightful fusion of tart and sweet flavors, bringing together the zing of fresh cranberries and the indulgence of rich chocolate chips. This combination creates a muffin that is both decadent and refreshing, perfect for satisfying your sweet tooth without feeling overly heavy. These muffins are a wonderful treat for breakfast, brunch, or dessert, and they are sure to be a hit with chocolate lovers of all ages.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup fresh or frozen cranberries, chopped
- ½ cup semi-sweet chocolate chips
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup milk (or a dairy-free alternative)
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a large bowl, mix together the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk the egg, milk, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped cranberries and chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cranberry Chocolate Chip Muffins are a deliciously indulgent treat that perfectly balances tart and sweet flavors. The combination of cranberries and chocolate chips creates a muffin that feels like a special dessert while still being suitable for breakfast. Serve these muffins at your next brunch gathering, or keep them on hand for a quick and delightful snack throughout the week. Each bite is a delightful explosion of flavors, making them irresistible to anyone who tries them!
Cranberry Almond Muffins
Cranberry Almond Muffins are a delightful blend of flavors and textures that elevate your muffin game. The nuttiness of almond extract and the crunch of sliced almonds pair wonderfully with the tartness of cranberries, creating a muffin that is both delicious and aromatic. These muffins are ideal for breakfast or as a snack, providing a nutritious option that’s also packed with flavor. Their beautiful presentation makes them perfect for serving at special occasions or holiday brunches.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup fresh or frozen cranberries, chopped
- ½ cup sliced almonds
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup milk (or almond milk)
- ⅓ cup vegetable oil
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk together the egg, milk, vegetable oil, almond extract, and vanilla extract until well blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped cranberries and sliced almonds.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cranberry Almond Muffins offer a sophisticated twist on traditional muffins, making them a wonderful addition to any brunch spread or coffee break. The combination of tart cranberries and nutty almonds not only creates a delicious flavor profile but also adds visual appeal with the sliced almonds on top. Enjoy these muffins fresh out of the oven, or store them for a quick and tasty snack. They are sure to impress your guests and become a beloved staple in your recipe collection!
Note: More recipes are coming soon!