Recipe For Muffins With Fresh Cranberries

Fresh Cranberry Muffins are loaded with tangy pops of cranberry ~ they’re a delicious way to celebrate the unique color and flavor of my favorite winter fruit. This easy one bowl recipe proves that comfort food can definitely be bright and fresh!

Baking with fresh cranberries is one of the great joys of the fall and winter season for me.I adore them for their super tart, bright flavor, and that color! I use them in everything from smoothies to pork roast.

If you’re a lemon lover, I think you’re bound to be a cranberry lover too, the two fruits share a tart tang like no other. (My mouth waters just looking at that bright pink juice dribbling out of the muffins!)

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I’ve used this same basic batter for many of my recent muffin recipes on the blog because when something works, I go with it. It’s got a super fluffy texture, rises well, and is very easy to adapt to different flavors and add-ins.

I love my sparkling sugar when I want a little bit of a finishing touch for cakes, muffins, or pies, but I don’t want to fuss with making a separate crumb topping or glaze. It gives a sparkle and crunch to the top of these muffins, and the little extra sweet with the tart berries is perfect.

Sparkling sugar is a decorative sugar that has a large crystal structure. You can add it before baking, or sprinkle it on just as your baked goods come out of the oven. Often I’ll do both 😉

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Be sure to save some cranberries for these muffins, and when you finally run out of fresh, dig into your frozen stash. When baking with frozen berries it’s best not to thaw them, because they can become watery: I like to use them straight from the freezer instead.

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Fresh Cranberry Muffins are loaded with tangy pops of cranberry ~ the color and flavor of fresh cranberries are unrivaled in the food world, if you ask me. This easy one bowl recipe proves that winter food can definitely be bright and fresh!

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Calories: 216 kcal · Carbohydrates: 27 g · Protein: 4 g · Fat: 11 g · Saturated Fat: 2 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 29 mg · Sodium: 161 mg · Potassium: 134 mg · Fiber: 1 g · Sugar: 10 g · Vitamin A: 74 IU · Vitamin C: 2 mg · Calcium: 55 mg · Iron: 1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.  Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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The Best Orange Cranberry Muffins

Hey there ~ I'm Sue. I love to make delicious food, photograph it, and write about it, but mostly, I just love to EAT. Isn’t that what it’s all about? My recipes are creative, vibrant, and totally approachable no matter what your skill level. Let's grab a bite together!These Cranberry Muffins are soft and fluffy with a bakery-quality crumb. Bursting with fresh cranberries and finished with a sparkling sugar crust, they’re hard to resist!

Breakfast recipes like Strawberry Overnight Oats, Blueberry Baked Oatmeal Cups, and these Cranberry Muffins are perfect for busy mornings, or as an easy grab and go snack!

One of the extra special parts of my trip, aside from eating lots of fresh seafood and cooking a “lobstah” for the first time, was finally seeing a cranberry bog.

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It was a neat experience, and I’ve learned a lot about these little antioxidant powerhouses since then. Next on my to-do list is to see a cranberry harvest in action, which was a little too early in the season for me to see.

Since cranberries are harvested in late September through November, it only makes sense that they are a star feature in all kinds of fall recipes! I’ve used dried cranberries in other recipes before, but wanted to feature their fresh counterparts in these Cranberry Muffins.

Preheat the oven to 400 degrees Fahrenheit. Add muffin liners to a 12-cup muffin pan then spray them with non-stick cooking spray.

Fresh Cranberry Orange Muffins

Beat the butter and sugar together in a large bowl then add the sour cream, milk, eggs, and vanilla. Mix with an electric mixer for 30 seconds to 1 minute or until batter becomes slightly fluffy.

Stir in the dry ingredients by hand until there are still lumps, then fold in the cranberries until combined. Do not overmix.

Using a cookie scoop, add the batter to each of the muffin liners until they are about 2/3 full.Sprinkle the sparkling sugar on top if using.

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Bake for 12-15 minutes or until a toothpick comes out clean when inserted into the center of the cranberry muffins.Repeat the baking process with the remaining muffin batter then serve.

Yes, you can definitely use frozen cranberries. There is no need to thaw them beforehand; simply add the frozen cranberries to the batter just as you would the fresh cranberries.

These Cranberry Muffins can be stored in an airtight container on the counter for up to four days. I like to add a layer of paper towels to the bottom of the container to absorb any excess moisture. I do not recommend storing in the refrigerator for this same reason.

Paleo Cranberry Orange Muffins (gluten Free, Grain Free, Dairy Free)

Once the muffins are completely cooled, place in an airtight container and freeze for up to three months. Thaw the muffins on the counter before enjoying.

TheseCranberry Muffinsare soft and fluffy with a bakery-quality crumb. Bursting with fresh cranberries and finished with a sparkling sugar crust, they're hard to resist!

Calories: 223 kcal , Carbohydrates: 33 g , Protein: 3 g , Fat: 9 g , Saturated Fat: 5 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 2 g , Trans Fat: 1 g , Cholesterol: 42 mg , Sodium: 126 mg , Potassium: 92 mg , Fiber: 1 g , Sugar: 17 g , Vitamin A: 294 IU , Vitamin C: 2 mg , Calcium: 40 mg , Iron: 1 mg

How To Make Fresh Cranberry Muffins