These cranberry muffins are sweet and tangy, perfect for a cozy breakfast or snack. They are moist, fluffy, and bursting with bright red cranberries!
Every bite feels like a little celebration! I love having them warm with a pat of butter. They’re such a tasty way to brighten any day. 🎉
Ingredients & Substitutions
All-purpose flour: This is the base of our muffins. If you need a gluten-free option, try using a 1:1 gluten-free flour blend. I’ve found that it works well without changing the texture much!
Sour cream or plain yogurt: Both add moisture and richness. If you don’t have either, you can substitute with buttermilk or even a non-dairy yogurt for a lighter muffin.
Cranberries: Fresh cranberries offer great flavor, but frozen works too! If you can’t find cranberries, substituting with chopped apples or blueberries can also be delightful.
Coarse sugar: For that lovely crunchy topping, if you don’t have coarse sugar, regular granulated sugar will do. It won’t be as crunchy, but it’ll still add sweetness!
How Can I Avoid Overmixing the Batter?
One key to fluffy muffins is mixing the batter just enough, but not too much. Overmixing can lead to tough, dry muffins!
- Mix the dry and wet ingredients separately until just combined; it’s okay if there are a few lumps.
- When adding the cranberries, gently fold them in without stirring too much.
- Use a rubber spatula to carefully combine everything together.
Remember, the muffins will rise beautifully even with a slightly lumpy batter!
Delicious Cranberry Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sour cream or plain yogurt
- 1/3 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw)
- 1 tbsp orange zest (optional, for a citrusy flavor)
For the Topping:
- 1/4 cup coarse sugar (like turbinado or sanding sugar)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 20-25 minutes to bake, plus a few extra minutes for cooling. In total, you can expect to spend around 40-45 minutes before enjoying these delicious muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease them to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Making sure these are combined well will help your muffins rise perfectly!
3. Combine Wet Ingredients:
In another bowl, mix the sour cream, vegetable oil, egg, and vanilla extract until it’s all smooth and creamy. This is where the muffins get lots of moisture and flavor!
4. Combine Both Mixtures:
Gently pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to fold everything together, just until combined. It’s perfectly fine if there are some lumps—overmixing can make your muffins tough!
5. Add Cranberries and Zest:
Now, gently fold in the cranberries and the optional orange zest. This will add a lovely pop of color and flavor to your muffins!
6. Fill the Muffin Cups:
Using a spoon or a cookie scoop, divide the batter evenly among the muffin cups, filling each one about 3/4 full. They will rise as they bake!
7. Add the Topping:
Sprinkle the coarse sugar generously over the top of each muffin for a delightful crunchy finish.
8. Bake the Muffins:
Place the muffins in the preheated oven and bake for 20-25 minutes. They’re done when a toothpick inserted in the center comes out clean.
9. Cool the Muffins:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps keep them from getting soggy.
10. Serve and Enjoy:
These cranberry muffins are delightful whether served warm or at room temperature. They’re perfect just as they are or with a bit of butter or cream cheese. Enjoy your delicious homemade treats!
These muffins are soft with a slightly crumbly sugary topping and bursts of tart cranberry in every bite! Enjoy!
Can I Use Gluten-Free Flour for This Recipe?
Yes, you can substitute all-purpose flour with a gluten-free 1:1 flour blend. This will allow you to enjoy the muffins without gluten, and the texture should remain similar!
How Can I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just place them in a freezer-safe bag or container, and they should last for up to 3 months. Thaw at room temperature when you’re ready to enjoy them!
Can I Skip the Orange Zest?
Absolutely! The orange zest adds a nice citrus note, but if you prefer or don’t have it on hand, feel free to skip it or substitute with a little lemon zest for a different flavor.
How Can I Make These Muffins More Moist?
If you’d like an even moister muffin, consider adding an extra tablespoon of sour cream or yogurt to the batter. Alternatively, you can replace some of the vegetable oil with melted butter for added richness!