These cranberry muffins are a delightful blend of tart and sweet, perfect for breakfast or a midday treat. Bursting with juicy cranberries and a tender, moist crumb, they’re a comforting bite that feels both indulgent and wholesome. With just 15 minutes of prep and another 15 minutes in the oven, you’ll have a batch of golden, aromatic muffins ready in no time.
The warm, buttery aroma fills your kitchen as these muffins bake, promising a treat that’s as satisfying to smell as it is to eat. Each bite offers a perfect balance of flavors, with the tangy cranberries cutting through the rich, slightly sweet batter. Soft, fluffy, and packed with texture, these muffins are a crowd-pleaser that’s easy to make and even easier to enjoy.
Ingredients for Cranberry Muffins
- ¼ cup (57 g) unsalted butter, melted and cooled (4 Tablespoons)
- ¼ cup (60 ml) vegetable or canola oil
- 1 cup (200 g) granulated sugar
- 1 large egg + 1 large egg white (room temperature preferred)
- 1 ½ teaspoons vanilla extract
- ⅓ cup (118 ml) buttermilk (room temperature preferred)
- 1 ¾ cup (218 g) all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cornstarch
- ½ teaspoon salt
- 1 ½ cups (155 g) fresh cranberries
- 1 cup (170 g) white chocolate chips (or 6 oz white chocolate bar, chopped)
- Additional granulated sugar for topping (optional)
Step-by-Step Instructions
- Preheat oven to 425°F (215°C) and line a muffin tin with paper liners. Set aside.
- In a large mixing bowl, whisk together melted butter, oil, sugar, egg, egg white, and vanilla extract until thoroughly combined.
- Whisk in buttermilk until smooth.
- In a separate bowl, whisk together flour, baking powder, cornstarch, and salt.
- Using a spatula, gently fold the dry ingredients into the wet ingredients until about 50% combined.
- Add cranberries and white chocolate chips, and continue to gently stir until completely combined.
- Evenly divide the batter into the prepared muffin tin (fill to the top). Sprinkle with additional sugar if desired. For taller muffins, let the batter sit in the tin for 10-30 minutes before baking.
- Bake on the center rack at 425°F (215°C) for 8 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 10-12 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool muffins in the tin for 10 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Storage and Reheating Tips
Store your Cranberry Muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 3 months. To reheat, simply microwave for 10-15 seconds or warm in a 300°F (150°C) oven for 5-7 minutes.
Recipe Variations to Try
Feel free to mix things up! Swap the fresh cranberries for dried cranberries or even blueberries for a different flavor profile. If you’re not a fan of white chocolate, try dark or milk chocolate chips instead. For a nutty twist, add ½ cup of chopped walnuts or pecans to the batter.
Time-Saving Tips for Busy Bakers
To save time, measure out all your ingredients before you start mixing. Use a cookie scoop to evenly distribute the batter into the muffin tin. If you don’t have buttermilk on hand, make a quick substitute by adding 1 teaspoon of lemon juice or vinegar to ⅓ cup of milk and letting it sit for 5 minutes.
Equipment Guidance for Perfect Muffins
For best results, use a standard 12-cup muffin tin lined with paper liners. A silicone muffin pan can also work well and makes for easy removal. A whisk and spatula are essential for combining the ingredients gently, ensuring your muffins stay light and fluffy.
Common Questions Answered
Can I use frozen cranberries?
Yes, but don’t thaw them first—toss them in a bit of flour to prevent sinking.
Why the two-temperature baking method?
Starting at a high temperature helps the muffins rise quickly, then lowering the heat ensures they bake through without burning.
Can I skip the cornstarch?
While it helps create a tender crumb, you can omit it if needed—just expect a slightly denser texture.
Cranberry Muffins
Ingredients
- ¼ cup unsalted butter melted and cooled (4 Tablespoons)
- ¼ cup vegetable or canola oil
- 1 cup granulated sugar
- 1 large egg + 1 large egg white room temperature preferred
- 1 ½ teaspoons vanilla extract
- ⅓ cup buttermilk room temperature preferred
- 1 ¾ cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cornstarch
- ½ teaspoon salt
- 1 ½ cups fresh cranberries
- 1 cup white chocolate chips or 6 oz white chocolate bar chopped
- Additional granulated sugar for topping optional
Instructions
- Preheat oven to 425F (215C) and line a muffin tin with paper liners. Set aside.
- In a large mixing bowl, whisk together butter, oil, sugar, egg, egg white, and vanilla extract until thoroughly combined.
- Whisk in buttermilk.
- In a separate bowl, whisk together flour, baking powder, cornstarch, and salt.
- Gently, using a spatula, fold dry ingredients into wet until about 50% combined. Then, add cranberries and white chocolate and continue to gently stir until completely combined.
- Evenly divide batter into prepared muffin tin (you can fill them to the top) and sprinkle tops with additional granulated sugar, if desired. For a taller rise, let muffins sit in the tin for 10-30 minutes before baking.
- Transfer muffins to center rack of oven and bake for 8 minutes on 425F (215C). Once 8 minutes has elapsed, do not open door, but reduce oven temperature to 350F (175C) and bake another 10-12 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow muffins to cool in tin for 10 minutes before carefully removing to a cooling rack to cool completely. Enjoy!