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Freshly baked cranberry muffins with golden-brown tops and sparkling sugar in a metal baking tray.

Easy Homemade Cranberry Muffins

These homemade cranberry muffins are perfectly sweet, tart, and tender with golden tops and a sparkling sugar crunch. Quick to prepare and perfect for breakfast, snacks, or cozy coffee moments.
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Course: Breakfast, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 3/4 cup milk or half and half
  • 2 large eggs
  • 1 1/2 teaspoons almond extract or vanilla extract
  • 2 cups fresh or frozen cranberries
  • 3 tablespoons sparkling sugar (optional, for topping)

Equipment

  • 12-cup muffin tin
  • Paper muffin liners
  • Mixing bowls (large and medium)
  • Whisk
  • Rubber spatula
  • Measuring Cups and Spoons
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together oil, milk (or half and half), eggs, and almond extract.
  4. Add wet ingredients to the dry. Stir gently with a spatula until just combined. Don’t overmix.
  5. Fold in cranberries gently to distribute evenly without crushing.
  6. Divide batter evenly into muffin cups, filling about 2/3 to almost full for domed tops.
  7. Sprinkle tops with sparkling sugar, if using, for a crisp and pretty finish.
  8. Bake for 25 minutes or until golden and a toothpick comes out clean.
  9. Cool in tin for 5–10 minutes, then transfer to a wire rack to cool completely.

Notes

Toss cranberries in a bit of flour to keep them from sinking. Almond extract adds a bakery-style depth, but vanilla works too. Add orange zest or white chocolate chips for creative variations. Avoid overmixing to ensure a soft, tender muffin crumb.