Description

Wake Up to Sunshine: Soft & Tangy Cranberry Muffins

Name: Cranberry Muffins
Ingredients: 2 cups all-purpose flour (or 1 cup whole wheat pastry flour for a lighter twist); ¾ cup granulated sugar; 2 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 large egg, room temperature; ½ cup milk (dairy or plant-based); ½ cup sour cream or plain yogurt (Greek yogurt works too); ½ cup vegetable oil (or melted coconut oil); 1 tsp vanilla extract; 1 tbsp orange zest (optional but highly recommended); 1½ cups cranberries (fresh or frozen, do not thaw); Optional: ¾ cup white chocolate chips, ½ cup toasted pecans, or blueberries

Fluffy, tender, and bursting with juicy cranberries, these muffins are the perfect breakfast or snack. A hint of orange zest lifts the flavors, making every bite feel like a little morning celebration.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour (or 1 cup whole wheat pastry flour for a lighter twist)
¾ cup granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt

Wet Ingredients:

1 large egg, room temperature
½ cup milk (dairy or plant-based)
½ cup sour cream or plain yogurt (Greek yogurt works too)
½ cup vegetable oil (or melted coconut oil)
1 tsp vanilla extract
1 tbsp orange zest (optional but highly recommended)

Add-ins:

1½ cups cranberries (fresh or frozen, do not thaw)
Optional: ¾ cup white chocolate chips, ½ cup toasted pecans, or blueberries

Instructions

Preheat & Prep: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients: In a medium bowl, whisk egg, milk, sour cream, oil, vanilla, and orange zest until smooth.
Combine: Pour wet ingredients into dry. Using a spatula, gently fold until just combined—lumps are good! Overmixing = tough muffins.
Add Cranberries: Fold in cranberries (and any optional add-ins) gently until evenly distributed.
Portion & Bake: Divide batter among muffin cups, filling nearly to the top for bakery-style domes. Bake 18–20 minutes, or until tops are golden and a toothpick comes out clean (avoid hitting cranberries).
Cool: Let muffins cool in the tin 5 minutes, then transfer to a wire rack to cool completely.

Notes

Dense muffins? You likely overmixed. Fold just until combined.
Flat muffins? Oven might be too cool, cups underfilled, or leaveners old.
Frozen cranberries? Toss in straight from the freezer—don’t thaw.
Storage: Airtight container at room temp up to 2 days; fridge up to 1 week; freeze for up to 3 months.

Nutrition

Calories: 190 Ca per muffin
Fat: 8g
Saturated Fat: 1.5g
Carbohydrates: 26g