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    Home » Breakfast

    Mom's Quick Cranberry Muffins (20 Minutes!)

    Published on Nov 24, 2019 · Modified on Feb 9, 2025 by Kathryn - Leave a comment · 16 Comments

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    Cranberry muffins are adapted from my mom's recipe and are a delicious, easy bread to have at any festive, holiday table. These muffins take only 20 minutes to prep and bake!

    ***This recipe has been updated with revised copy, new photographs, and a slight tweak in the recipe in November 2020. Hope you enjoy!***

    I really love cranberries. I don't care whether it's the cranberry bliss bars from Starbucks, cranberry sauce, cranberry tart, cranberry bread...I love cranberries and they scream the holidays to me. Let's make the most of cranberry season and use them up in some delicious ways.

    This easy cranberry muffin recipe is adapted from my mom's recipe, which she makes every Thanksgiving and Christmas. These cranberry muffins were always one of my favorite parts about Thanksgiving aside from the stuffing and mashed potatoes (duh!). When these bad boys come out of the oven so hot and with a pad of butter melted on top...perfection!

    If you're looking for a quick bread to have on your dinner table, look no further. These cranberry muffins are your hero.


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    The Health Benefits of Cranberries

    I'm by no means a health expert, but I really enjoy learning why healthy foods are healthy for your body. Cranberries happen to be one of the best superfoods for you. Here's why:

    • One cup of raw fruits has 25% of your daily Vitamin C, 9% of your daily Vitamin A , 6% Vitamin K, and then some potassium, iron, and calcium (WebMD).
    • Cranberries can help prevent liver disease, urinary tract infections, can lower blood pressure
    • It's important to note that when cranberries are dried, they lose most of their vitamins but keep most of the minerals -- like potassium and calcium. Doesn't mean they're not good...you're just losing some of the goodness.
    cranberries are healthy because they're chocked full of anti-oxidants

    No Bitterness Here

    The only downside is that fresh cranberries are pretty bitter, and aren't something I can eat raw (but I know some people aren't bothered by them in the least...so this is definitely a personal preference). The sugar in these muffins help counteract the bitterness of the fresh cranberries.

    You could also use frozen cranberries if that's all you have on hand. Just don't use dried cranberries.

    Ingredients For Cranberry Muffins

    The ingredients list is incredibly simple, and you likely have most of these ingredients already in your pantry or refrigerator:

    • all-purpose flour (or measure-for-measure gluten free flour if wanting to make these muffins gluten free)
    • salt
    • baking powder
    • egg
    • milk
    • vegetable oil
    • fresh cranberries
    • sugar

    So simple, right?

    all the ingredients you need to make cranberry muffins

    How to Make Easy Cranberry Muffins

    Step 1: Chop cranberries and toss with sugar & prepare dry ingredients.

    Let the cranberries absorb the sugar while you combine the rest of the ingredients. The sugar makes the cranberries a little bit less bitter. Then combine the dry ingredients (flour, sugar, baking powder, and salt).

    Step 2: Make a well in the center and add in oil, milk, and eggs. Stir to combine.

    No need to combine the wet ingredients ahead of time. This is a one bowl-kind-of-recipe!

    Step 3: Give it a stir until just incorporated.

    Step 4: Add sugared cranberries

    Step 5: Fold in cranberries until just combined.

    No need to over mix. Just give the batter a gold fold with a spatula.

    Step 6: Fill muffins tins and bake.

    Fill your muffin tins about ⅔ full. This recipe makes exactly 12 large muffins. Add extra chopped cranberries on top to make them even prettier, then bake the muffins for about 15 minutes.

    Storing cranberry muffins

    These muffins can be stored at room temperature in an airtight container. They'll stay fresh for 2-3 days, but they're definitely best to eat on the first day.

    On Day 3, I've been known to cut a muffin in half and toast it before adding a generous slab of butter on top. Delicious!

    You can freeze these muffins very easily, too so you don't have to worry about needing your oven on Turkey Day. These muffins will stay great in your freezer for 3 months. Just let them unthaw at room temperature for a few hours before eating.

    More Ways to Use Cranberries:

    Looking for other fun holiday recipes? Check these out:

    • Stuffed Acorn Squash with Sausage and Cranberry Stuffing are totally delicious with dried cranberries. I've never tried them with fresh cranberries, but I bet you could do this without problem.
    • Cranberry sauce (not the stuff out of the can...which I happen to also love)
    • Cranberry and Rosemary Tart with Shortbread Crust -- this tart is a slam dunk -- and just the most beautiful red color (naturally)!
    • Cranberry Sparkler Cocktail - so easy, so good, and so festive.
    • Mama's Cranberry Salad
    • Cranberry scones (just add cranberries instead of chocolate chips)

    Hope everyone has a very wonderful holiday season!

    As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!

    Mom's 20 Minute Cranberry Muffins

    These quick cranberry muffins are perfect to accompany a festive, fun dinner and can be whipped up in no more than 20 minutes.
    4.73 from 11 votes
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 12 large muffins
    Prevent your screen from going dark

    Ingredients

    • 1 ¾ cups all-purpose flour
    • ½ cup sugar + 2 Tablespoons
    • 2 tsp baking powder
    • ½ teaspoon salt
    • 1 beaten egg
    • ¾ cup milk
    • ¼ cup vegetable or canola oil
    • 1 cup fresh cranberries, coarsely chopped plus handful more for topping muffins

    Instructions

    • Preheat oven to 400 degrees F. Grease muffin cups or line muffin cups with liners. In a small bowl, combine 2 tablespoons of sugar with coarsely chopped cranberries.
    • In a medium bowl, combine flour, remaining sugar, baking powder, and salt. Make a well in the center of the dry ingredients.
    • Add egg, milk, and oil to the center of the well. Stir until just combined (be careful to not over mix). Fold cranberries into batter.
    • Pour batter into muffin tin (about ⅔ of the way full) and top with a few extra chopped cranberries. Bake for 15 minutes, or until toothpick comes out clean.

    Notes

    Storing: Once completely cooled to room temperature, store in an airtight container. The cranberry muffins will stay fresh for 2-3 days. 
    FREEZING: These muffins can also be frozen.  When you're ready to eat, leave them out at room temperature for 2-3 hours before eating.

    Nutrition

    Calories: 157kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 179mg | Potassium: 54mg | Fiber: 1g | Sugar: 9g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
    Tried this recipe?Mention @wornslapout or tag #wornslapout!

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    Comments

      4.73 from 11 votes (5 ratings without comment)

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      Recipe Rating




    1. Song says

      August 29, 2020 at 5:40 pm

      I'm making these in the oven right now but I didn't use oil because I noticed that the measurement for the oil wasn't there could you add that.

      Reply
      • Kathryn says

        August 31, 2020 at 11:30 pm

        Ahhhh, Song! I'm so sorry! It's 1/4 cup of oil. What an absolute dumb error. Thanks for catching and letting me know!

        Reply
    2. carol a alexander says

      December 21, 2020 at 1:12 pm

      5 stars
      Quick, easy and delicious!

      Reply
      • Kathryn says

        December 21, 2020 at 2:53 pm

        Yay! So glad you like these. They're one of my must makes during the holidays!

        Reply
    3. Ugamom says

      November 26, 2021 at 9:06 am

      5 stars
      These are amazing! Perfect with a cup of coffee - only problem is you can’t eat just one.
      Such a perfect simple recipe - have you tried it with other fruit?

      Reply
      • Kathryn says

        November 26, 2021 at 11:45 am

        So glad you love these, too! <3

        Reply
    4. Donna says

      July 31, 2023 at 10:38 am

      5 stars
      So tasty & very easy to make . I used Coconut oil & flax egg ( allergies) & texture was perfect .
      My go to muffin !

      Reply
      • Kathryn says

        July 31, 2023 at 3:10 pm

        Thank you, Donna, for your kind words and feedback! I appreciate you reading the blog and trying my recipe! <3 It means so much!

        Reply
    5. Joan Bartley says

      November 14, 2024 at 9:34 pm

      4 stars
      Thank you. These were very good & easy. I did put a little less sugar, 1/2 tsp of almond extract & topped them with chopped pecans. I’m sure the full amount of sugar would’ve been delicious. We just try to cut back a bit.

      Reply
      • Kathryn says

        November 18, 2024 at 9:19 am

        Thanks, Joan! I'm glad you enjoyed them! They are a family favorite over here!
        <3,
        Kathryn

        Reply
    6. Johanna says

      November 18, 2024 at 4:20 pm

      5 stars
      Made these today
      I used high police sunflower oil instead of veg/canola oil. I used full 12 oz pkg fresh frozen cranberries. Also added 2 tbsp ground flax seed as I doubled the cranberry recipe. This recipe is a keeper will definitely make again 👌😋

      Reply
      • Kathryn says

        November 18, 2024 at 8:34 pm

        Thanks, Johanna! So glad it's a keeper recipe for you, too!
        <3,
        Kathryn

        Reply
    7. Tammy says

      November 24, 2024 at 10:26 am

      5 stars
      These were very good. Thank you for sharing your recipe.

      Reply
      • Kathryn says

        November 24, 2024 at 11:55 am

        Love it, Tammy! Thanks so much. Moms know best, right?! 🙂
        <3,
        Kathryn

        Reply
    8. Kristin says

      February 09, 2025 at 9:30 am

      Nutrition facts would be helpful. Our daughter is newly diabetic and we count carbs. Wish I would have noticed this was missing before I made the recipe....

      Reply
      • Kathryn says

        February 09, 2025 at 12:41 pm

        Thanks, Kristin. I've been updating older posts little by little to make sure they have nutrition information on them. Just updated this one, so now you should be good to go!
        ❤️ Kathryn

        Reply
    picture of kathryn, owner of worn slap out food blog.

    Hi, I'm Kathryn!

    Welcome to Worn Slap Out, a Southern-inspired recipe corner for busy people on the go. As a mom of two littles who also loves food, I need meals on the table ASAP but I also want to eat well. Here, you'll find quick, easy, and reasonably healthy meals you can make in a flash. Other loves include Georgia football, cake of all kinds, and elastic waistbands.


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