Cranberry Breakfast Muffins Recipe: Sweet, Tangy, and Perfectly Moist

Start your day with these Cranberry Breakfast Muffins—a delightful combination of tart cranberries and a moist, lightly sweetened batter. These muffins are easy to make and perfect for breakfast, brunch, or a grab-and-go snack. Add a touch of orange zest for an extra burst of flavor that pairs beautifully with the cranberries.

Why You’ll Love This Recipe

Quick and Easy: Whip these up in under 30 minutes.
Perfect for Any Time: Great for breakfast, a snack, or even dessert.
Bursting with Flavor: Tangy cranberries and optional orange zest take these muffins to the next level.

Ingredients for Cranberry Breakfast Muffins

2 cups all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup fresh or frozen cranberries, roughly chopped
1 cup buttermilk (or milk with 1 tbsp lemon juice)
⅓ cup vegetable oil
1 large egg
1 tsp vanilla extract
Optional: Zest of 1 orange for added flavor
Optional Topping: 2 tbsp coarse sugar for sprinkling

How to Make Cranberry Breakfast Muffins

1️⃣ Preheat the Oven

Preheat your oven to 375°F (190°C).
Line a 12-cup muffin tin with paper liners or grease lightly.

2️⃣ Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Gently fold in the chopped cranberries to coat them with the dry mixture.

3️⃣ Combine the Wet Ingredients

In a separate bowl, whisk together the buttermilk, oil, egg, vanilla extract, and orange zest (if using).

4️⃣ Mix the Batter

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.

5️⃣ Fill the Muffin Tin

Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Sprinkle coarse sugar on top for a crunchy finish, if desired.

6️⃣ Bake to Perfection

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Tips for the Best Cranberry Muffins

Use Fresh or Frozen Cranberries: No need to thaw frozen cranberries—just chop and use them directly.
Don’t Overmix: Stir just until the dry ingredients are incorporated to avoid dense muffins.
Customize the Flavor: Add a handful of nuts, chocolate chips, or dried cranberries for variety.

Why These Muffins Are a Favorite

These Cranberry Breakfast Muffins are a perfect blend of tart and sweet, with a soft and fluffy texture. The fresh cranberries add a bright flavor that makes them a standout for any occasion, and they’re quick enough to whip up any morning.