Try this easy cranberry muffin recipe for a delicious breakfast or snack. They are simple to make and have the perfect balance of tart and sweet.
As the autumn breeze brings a refreshing chill to the air, it’s the perfect time to savor a delightful treat paired with a warm cup of tea. These homemade cranberry muffins are a delicious way to embrace the season and satisfy your sweet tooth without overwhelming your taste buds.
Crafted with care using a simple homemade baking mix, these muffins are incredibly easy to make. The recipe combines the tartness of cranberries with the natural sweetness of the muffin, resulting in a harmonious blend of flavors that will tantalize your senses. For those with a penchant for added sweetness, a handful of white chocolate chips can take these muffins to the next level.
How to Make Cranberry Muffins
You will find a detailed list of ingredients and measurements in the recipe card below.
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a mixing bowl, combine homemade baking mix and sugar. Stir them together until well blended.
- Pour milk, egg, coconut oil, and vanilla into the bowl with the dry ingredients. Gently stir the ingredients together until they are just combined. Be careful not to over-mix, as this can result in dense muffins.
- Fold in the cranberries.
- Grease your muffin tins or use liners to prevent sticking and then fill with your muffin mixture.
- For an extra touch of sweetness and visual appeal, sprinkle some sugar on top of each muffin.
- Place the muffin tins in the preheated oven and bake for 16-18 minutes, or until the muffins turn a lovely golden brown.
Substitutes and Extra Mix-In Ideas
If this recipe looks delicious but you don’t have all of the ingredients on hand this list of substitutions may help you be able to enjoy these muffins today.
- Homemade Baking Mix: While I love this mix and it’s really to mix up if you don’t want to make it you can also use Bisquick.
- Frozen Cranberries: You can also use fresh cranberries. You can even use sweetened dried cranberries. You will want to reduce the amount though. Instead of 1/2 cup use a heaping 1/4 cup. You can also use any other berry you enjoy in place of the cranberries.
- Sugar: You can make these sugar-free. A great option is Lankanto Monkfruit Sweetener. You would use the same amount but instead of adding the sugar to the baking mix you would add it to the liquid ingredients and let it dissolve in the liquid before adding the dry ingredients.
- Milk: You can use any dairy-free milk you’d like in this recipe.
- Coconut Oil: You can use melted butter or vegetable oil in place of coconut oil.
- Egg: I’ve not tried to replace the egg but you could try any egg substitute you usually use in baking.
If you want to take these cranberry muffins to the next level you could mix the cranberries with other berries. You can also add white chocolate chips or your favorite chopped nuts.
I love to make and freeze muffins. I simply make sure they are fully cooled and then place them on a cookie sheet lined with wax paper and let them freeze until they are fully frozen.
I will then take the frozen muffins and store them in a Pyrex freezer-safe dish or put them in a freezer bag. If you will not be eating them fairly quickly it can help to wrap each muffin in foil or wax paper before freezing. I don’t bother as they won’t last too long for me. Your muffins won’t go bad in the freezer but they are best consumed within 3 months.
When you are ready to eat your muffins just take them out and let them thaw for about 30 minutes. You can also microwave them if you are in a hurry, just go slow as to not overheat them. I’ve also wrapped them in foil and popped them in the oven for several minutes to rewarm them as I don’t have a microwave.
The Best Muffin Pan
I’m currently using a basic stainless steel muffin pan for my full-sized muffins and it’s fine. I prefer it to conventional non-stick pans which can contain toxic ingredients.
However, I got a mini muffin pan from USA Pan and love it! I don’t even need muffin liners and the muffins come out perfectly. It’s also very easy to clean. Instead of using Teflon like most non-stick pans, they use a non-toxic silicone coating.
When I replace my current muffin pan I will be getting the USA Pan muffin pan and I highly recommend it for your muffin baking as well!
- 2 cups homemade baking mix
- 1/3 cup sugar
- 2/3 cup milk
- 1 egg
- 2 tablespoons coconut oil (melted)
- 1 teaspoon vanilla extract
- 1/2 cup frozen cranberries
- Optional: sugar to sprinkle on top
- Preheat oven to 400 degrees
- Mix sugar and baking mix.
- Add wet ingredients, don't over mix.
- Fold in cranberries.
- Scoop into greased muffin tins.
- Optional: sprinkle with sugar.
- Bake for 16-18 minutes, until golden brown.
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Serving Size:1 muffin
Amount Per Serving: Calories: 145Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 270mgCarbohydrates: 20gFiber: 1gSugar: 8gProtein: 3g
Nutrition information isn’t always accurate.