Can I use frozen cranberries instead of fresh ones?

Yes, you can use frozen cranberries, but do not thaw them beforehand. Just add them directly to your muffin batter for added flavor. They might be slightly more tart, but the end result is still delicious!

How do I know when my muffins are done baking?

The best way to check if your muffins are done baking is to insert a toothpick into the center. If it comes out clean or with just a few crumbs, your muffins are ready to come out of the oven!

Can I make these muffins gluten-free?

Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Just ensure that the blend has a xanthan gum or another binding agent for best results.

How should I store leftover muffins?

Store leftover muffins in an airtight container at room temperature for up to 3 days. Alternatively, wrap them individually and freeze for up to 3 months. Thaw at room temperature before enjoying.

Can I add nuts to the muffin recipe?

Definitely! Chopped walnuts or pecans would make a delightful addition to the muffin batter. Simply fold in about 1/2 cup of your preferred nuts along with the cranberries.

Sugared Cranberry Muffins: Easy, Delicious, and Sweet Treats

Ingredients

Scale

1 cup Fresh Cranberries
1/2 cup Sugar
1/2 cup Butter (softened)
1/2 cup Milk
2 Eggs
1 cup All-purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt

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Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a small bowl, take your fresh cranberries and coat them with 1/4 cup of sugar. Set them aside.
Cream together the softened butter and remaining sugar until smooth and fluffy (3-5 minutes).
Add in the eggs and milk, mixing well until fully incorporated.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
Gently fold in the sugared cranberries, ensuring they’re dispersed evenly.
Spoon the batter into the lined muffin tin, filling each cup about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Try adding white chocolate chips or orange zest for creative variations. Muffins freeze well; wrap individually and store in the freezer.

Author: Eleanor Quin
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 muffin
Calories: 250
Sugar: 12g
Sodium: 150mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg