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Cranberry Muffins

Cranberry Muffins

Cranberry Muffins

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Cranberry Muffins
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Course: Breakfast, MuffinsDifficulty: Easy



A zingy and moist muffin made with fresh cranberries and your choice of lemon or orange extracts.


  • 2 cups all purpose flour

  • 1/2 cup granulated sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoons baking soda

  • 1/2 teaspoons salt

  • 1/2 cup vegetable oil

  • 3/4 cup milk, or half and half

  • 2 large eggs

  • 1-1/2 teaspoons lemon or orange extract

  • 2 cups fresh or frozen cranberries (do not defrost)

  • powdered sugar, for garnish, or

  • powdered sugar icing, for garnish (optional)


  • Pre-heat oven to 350F and line a 12-cup muffin tin with paper muffin liners. In a large mixing bowl, whisk together vegetable oil, milk, and eggs, and extract, until well blended; set aside. In another bowl, stir together flour, sugar, baking powder, baking soda, and salt. Fold flour mixture into egg mixture until just combined (do not over-mix). Fold in the cranberries. Divide the batter into muffin cups. Bake for 25 minutes, or until they have risen, are starting to turn golden, and a toothpick inserted into the center comes out clean. Before serving, dust with powdered sugar and top with additional fresh cranberries for garnish. Or, if desired, make Powdered Sugar Icing and drizzle over muffins before serving.


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