How to Make Cranberry Muffins: Cranberry Muffin Recipe
Written by MasterClass
Last updated: Nov 8, 2024 • 3 min read
When the holiday season rolls around, quick and flavorful bakes like these cranberry muffins will be a welcome addition to your repertoire. Since they come together in less than 35 minutes and use mostly pantry ingredients, you can have these aromatic cranberry muffins cooling on the counter in no time.
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What Are Cranberry Muffins?
Cranberry muffins are individual-size, cranberry-studded quick breads, meaning that they rise without yeast. A welcome departure from the standard apple or blueberry muffins, these festive cranberry muffins pack a lot of flavor while using ingredients that are available year-round. Instead of fresh cranberries, this recipe calls for dried cranberries quick-soaked in orange juice. Flecks of citrus zest throughout the batter act as flavorful confetti, while a mixture of all-purpose and whole wheat flours ensures a hearty muffin with a tender crumb. Adding tangy cultured yogurt keeps these cranberry orange muffins moist and fluffy.
4 Tips for Making Cranberry Muffins
Here’s how to bake the most tender, flavorful cranberry muffins at home.
- 1. Soak the cranberries. Rehydrating the dried cranberries in orange juice results in a juicy, flavor-filled cranberry in every bite. This step will also help to distribute the cranberries evenly throughout the batter so they don’t sink to the bottom or dry out during baking. If using frozen cranberries or fresh cranberries, skip the soaking step and reduce the orange juice to 2 tablespoons.
- 2. Use cultured dairy. This recipe uses yogurt, but crème fraîche or sour cream are also great substitutes. The acidity in these ingredients helps with leavening as it reacts with the baking soda, creating a tall crust and fluffy crumb. The zing of the cultured dairy also pairs well with the tart cranberries and sharp citrus zest.
- 3. Do not overmix the batter. Stirring activates gluten, which will make doughs or batters chewy and tight. For muffins, pancakes, or other airy doughs, err on the side of caution and mix until just combined and not a minute more. A few lumps are okay.
- 4. Try a topping. A light sprinkle of turbinado sugar adds a bit of sparkle to this recipe, but you can jazz these muffins up even more with the addition of sliced almonds or a simple oat streusel topping if you want to impress your friends at brunch.
Cranberry Muffin Recipe
makes
12 standard-sized muffinsprep time
10 mintotal time
32 mincook time
22 minIngredients
- 1
In a small mixing bowl, stir cranberries and fresh orange juice together and set aside.
- 2
Preheat the oven to 375 degrees Fahrenheit and line a standard-sized muffin tin with paper liners or grease with nonstick cooking spray.
- 3
In a large bowl, whisk together the all-purpose and whole wheat flours, kosher salt, baking soda, and baking powder until evenly combined and set aside.
- 4
In a separate bowl, vigorously whisk eggs and sugar together by hand until pale yellow and fluffy, at least one full minute.
- 5
Whisk yogurt, vanilla, and orange zest into the egg and sugar mixture, then gradually stream in vegetable oil, whisking constantly until fully incorporated.
- 6
Stir in the soaked cranberry mixture.
- 7
Add the dry ingredients to wet ingredients and use a spatula or wooden spoon to stir gently until just combined, taking care not to overmix.
- 8
Scoop batter evenly into muffin pan.
- 9
Sprinkle each muffin lightly with turbinado sugar, if using.
- 10
Bake until the muffins are tall and golden brown, and a toothpick inserted into the center of a muffin comes out clean, about 18–22 minutes.
- 11
Cool on a wire rack before serving.
- 12
Serve warm or at room temperature, or store in an airtight container for up to 2 days.
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