Cranberry Muffins

Nothing beats the comforting aroma of freshly baked cranberry muffins wafting through your kitchen in the fall. These contest-winning cranberry muffins are a great way to welcome the season, combining tart, juicy cranberries with warm spices and a refreshing burst of citrus.

This recipe requires just 15 minutes of prep time, making it an ideal choice for busy mornings, last-minute brunches or fall gift baskets. Best served warm, these cranberry muffins are a sweet way to celebrate the onset of autumn.

Ingredients for Cranberry Muffins

• Flour: All-purpose flour serves as the base of the muffin batter, giving the muffins structure and a tender crumb.
• Sugar: Granulated sugar sweetens the muffins and balances the tartness of the cranberries.
• Baking powder and baking soda: These leavening agents help the muffins to rise beautifully and become fluffy.
• Spices: Ground nutmeg, cinnamon and ginger each add warm, spicy notes to the muffins and complement the cranberries well.
• Orange zest: Freshly grated orange zest adds a bright, citrus flavor that pairs wonderfully with the cranberries.
• Shortening: The shortening adds moisture and tenderness to the muffins. Here are the main differences between butter, shortening and lard.
• Orange juice: Orange juice adds moisture and amplifies the citrus flavor in the cranberry muffins.
• Eggs: Two large eggs help bind the ingredients together. Make sure to use room-temperature eggs.
• Vanilla extract: A bit of vanilla extract enhances the overall flavor profile of the muffins.
• Cranberries: As the star ingredient of these muffins, coarsely chopped fresh cranberries provide a tart, juicy burst in every bite.
• Pecans: Chopped pecans add a delightful crunch and nutty flavor to the cranberry muffins.

Directions

Step 1: Prepare the dry ingredients

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Preheat the oven to 375°F. In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Whisk the ingredients together to ensure they’re evenly distributed throughout the batter.

Step 2: Mix in the shortening

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Cut in the shortening to the dry ingredients until the mixture becomes crumbly.

Editor’s Tip: For extra-tender muffins, make sure the shortening is cold when you cut it into the dry ingredients.

Step 3: Combine the wet ingredients

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In a separate bowl, combine the orange juice, lightly beaten eggs and vanilla extract. Whisk until well blended. Gradually pour the wet ingredients in to the dry ingredients, then stir until the mixture is just moistened.

Step 4: Add the cranberries and nuts

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Gently fold the chopped cranberries and pecans into the batter.

Editor’s Tip: Make sure to not overmix the batter, as this can lead to tough muffins when baking.

Step 5: Fill the muffin cups and bake

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Fill 18 greased or paper-lined muffin cups two-thirds full. Bake the muffins for 18 to 20 minutes or until a toothpick inserted into the center of one comes out clean. Allow the muffins to cool in the pans for 10 minutes before removing them to a wire rack. Serve warm for the best flavor and texture.

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Cranberry Muffin Variations

• Switch up the citrus: Swap out the orange zest for lemon zest for a different, yet equally bright citrus flavor.
• Use different nuts: Swap the pecans for chopped walnuts or almonds for a simple variation.
• Include dried fruit: Add 1/2 cup of dried raisins for extra sweetness and texture.
• Add a streusel topping: Sprinkle a nutty streusel like this walnut topping over the muffins before baking.
• Make a glaze: Drizzle the cooled muffins with a quick vanilla glaze for sweetness and visual appeal.

How to Store Cranberry Muffins

Store cooled cranberry muffins in an airtight container at room temperature for up to a week. It’s not advisable to store them in the fridge, as the muffins will dry out.

Can you freeze cranberry muffins?

Yes, you can freeze cranberry muffins. Place them in a single layer on a baking sheet and freeze them until solid. Then transfer the frozen muffins to a freezer-safe container or zip-top bag. They can be frozen for up to three months. Thaw them at room temperature before serving.

Cranberry Muffin Tips

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How do you keep cranberry muffins moist?

To keep your cranberry muffins moist, make sure to not overmix the batter, and avoid overbaking them. Adding a tablespoon of yogurt or sour cream to the batter can also increase the muffins moisture content. Store the cooled muffins with a slice of bread in the container—the bread will help maintain moisture without making the muffins soggy.

Can you use dried cranberries instead of fresh in cranberry muffins?

Yes, you can easily substitute dried cranberries for fresh ones in this cranberry muffin recipe. Soak a cup of dried cranberries in hot water for 10 minutes to plump them up before adding them to the batter. Alternatively, you can also use frozen cranberries.

How can you make cranberry muffins more flavorful?

To enhance the flavor of this cranberry muffins recipe, try toasting the pecans to bring out their nutty flavor before chopping and adding them to the batter. Additionally, doubling the amount of orange zest or adding a splash of orange extract will result in a more pronounced citrus flavor that complements the cranberries very well.

How do you prevent cranberries from sinking in cranberry muffins?

To prevent the cranberries from sinking to the bottom of the batter, toss them in a tablespoon of flour before folding them in. This will help them stay evenly suspended throughout the mixture.