This cranberry muffin recipe is packed with cranberry flavor and has the perfect balance of sweet and tart. It’s a moist, bakery-style muffin that’s great for breakfast or as a snack.
Table of Contents
Many cranberry muffin recipes result in the cranberries sinking to the bottom, but not this one. By coating the cranberries in powdered sugar, they float and stay in place while baking, giving you an even distribution of cranberries throughout each muffin.
If you’re a fan of cranberries, you’ll love my cranberry bars, cranberry nut bread, and slow cooker cranberry sauce. They’re all packed with that same cranberry flavor and are perfect for the holiday season.
This recipe was found in a Holiday Cookbook that was published in 1970. It is filled with vintage classics like this cranberry recipe. Easy to make and has the classic simple flavors I seek.
Why I Love This Recipe
- Bisquick Makes It Easy: This recipe is a time-saver. It’s easy to put together, especially with the Bisquick. Just mix the batter, stir in the cranberries, and you’re good to go.
- Great Use for Cranberries: I’m always looking for new ways to use up extra cranberries, and this cranberry recipe is perfect for that!
- Incredibly Fluffy: These muffins turn out amazingly fluffy! You’ll absolutely love the texture and cranberries in every bite.
- Perfect for Beginners: If you’re new to baking, this recipe is perfect for you. It’s practically foolproof, and the results are always delicious.
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Key Ingredients
- Fresh Cranberries: These tart little berries add a burst of flavor and a pop of color to the muffins. When baked, they become juicy and slightly sweet, balancing the overall flavor of the muffin.
- Powdered Sugar: This will be used for sprinkling on the top of the muffins after they are baked. It adds a touch of sweetness and a bit of a crunchy texture.
- Bisquick: Bisquick makes this recipe incredibly easy to whip together, and already contains our leavening agent (baking powder) to help it rise easily.
- Eggs: The egg in this recipe will act as a binder, holding all the ingredients together, and also provide a bit of moisture to the muffins.
- Sugar: This will sweeten the muffins, balancing the tartness of the cranberries. It also helps in browning the muffin tops.
- Butter: It adds moisture and a rich, buttery flavor to the muffins.
- Whole Milk: This will be mixed with the other wet ingredients and the dry ingredients to form the batter.
Equipment
- Muffin Tin – You’ll need this to shape the muffins. Make sure to line it with butter or paper muffin liners to prevent the muffins from sticking.
- Mixing Bowls – These are essential for mixing the cranberries with powdered sugar and combining the Bisquick, milk, sugar, and egg. It’s important to mix the ingredients separately before combining them.
How to Make Cranberry Muffin Recipe
Preparation
To start, preheat your oven to 400˚ F and prepare your muffin tin by lining it with butter or paper muffin liners.
Step 1 – Prepare the Cranberries
In a bowl, combine the chopped cranberries and powdered sugar. Let this mixture stand for 30 minutes. This will help to sweeten the cranberries and also draw out some of their juices so that they don’t sink to the bottom of the muffin tin.
Step 2 – Mix the Muffin Batter
In a separate bowl, mix the Bisquick, milk, granulated sugar, and egg. Stir these ingredients until they are just combined. It’s okay if the batter is lumpy. Then, add the sweetened cranberries to the mixture and stir until they are just mixed in.
Step 3 – Fill the Muffin Tin
Pour 1/4 cup of the muffin batter into each section of your prepared muffin tin.
Step 4 – Bake the Muffins
Place the muffin tin in the preheated oven and bake the muffins at 400˚ F for 12-14 minutes. You’ll know they’re ready when the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Step 5 – Serve
Once baked, remove the muffins from the oven and let them cool for a few minutes. Your cranberry muffins are ready to serve!
Expert Tip
To give your cranberry muffins a festive sparkle, sprinkle them with a bit of granulated sugar immediately after removing them from the oven. This simple step adds a little extra sweetness and a lovely touch of holiday cheer to your muffins.
Recipe Variations
- Blueberries: If you’re a fan of blueberries, feel free to swap them in for the cranberries in this recipe. The muffins will have a slightly different flavor but will still be delicious.
- Combo: For a fun twist, use half blueberries and half cranberries. This will give your muffins a colorful, festive look, perfect for the holidays.
- Nuts: For added crunch, you can also add a cup of chopped nuts to the batter. Pecans or walnuts would work well with the cranberries.
What to Serve With
- This delicious cranberry muffin recipe is perfect for a cozy weekend brunch. Serve them with a hot cup of coffee or a refreshing glass of orange juice for a great start to your day.
- If you’re hosting a tea party, these muffins make a wonderful addition to your spread. They pair beautifully with a selection of teas and other baked goods like mini scones and finger sandwiches.
- Looking for a quick and easy dessert? These cranberry muffins are the answer. Simply top them with a scoop of vanilla ice cream for a treat the whole family will love.
Make Ahead Instructions
You can make these cranberry muffins ahead of time and freeze them after they’ve cooled from the oven. Freeze them for up to 3 months! Allow them to thaw at room temperature when you’re ready to enjoy.
Recipe FAQs
Yes, you can. If using frozen cranberries, thaw them before using them, chop them, and coat them in sugar as directed.
Yes, it’s okay. Overmixing the batter will make your muffins tough. A few lumps in the batter are normal and will disappear during baking. It’s important not to overmix the batter once the cranberries are added to keep the muffins light and fluffy.
Coating them in powdered sugar is a secret trick that prevents the cranberries from sinking to the bottom of the muffins while being baked. This simple trick ensures that the cranberries are evenly distributed throughout the muffins, giving you a perfect bite every time.
Storing and Reheating
- Storing: Once your cranberry muffins have cooled completely, store them in an airtight container. They can be kept at room temperature for up to 3 days.
- Freezing: If you want to enjoy your muffins at a later time, they can be frozen. Simply place them in a freezer-safe bag or container and freeze them for up to 3 months.
- Thaw: When ready to enjoy, let the muffins thaw at room temperature.
- Reheating: If you prefer your muffins warm, you can reheat them in the microwave for 15-20 seconds. Be careful not to overheat them as this can dry them out.
More Muffin Recipes You’ll Enjoy
Serving Size
- What to Expect: This cranberry muffin recipe yields about 12 delicious muffins, each packed with the tartness of fresh cranberries.
- How to Scale: If you’re planning to serve a larger crowd, you can easily double the recipe. Just make sure to use a larger bowl to mix the batter and a muffin tin with enough wells for 24 muffins. Follow the rest of the instructions as directed, but keep an eye on the baking time as it may be slightly longer with a larger batch.
Cranberry Muffins
Ingredients
- ¾ Cup fresh cranberries halved or quartered
- ½ Cup powdered sugar
- 2 Cups Bisquick
- 1 Cup milk
- 2 Tablespoons sugar
- 1 large egg
Instructions
- Preheat oven to 400˚ F. Line a muffin time with butter or paper muffin liners.
- In a bowl, mix the cut cranberries and powdered sugar. Let stand for 30 minutes.
- In a separate bowl, mix the Bisquick, milk, sugar, and egg until just mixed. The batter will be lumpy.
- Stir in the cranberries. Stir until just mixed.
- Fill each muffin tin with ¼ cup of batter.
- Bake at 400˚ F for 12-14 minutes.
