Cranberry Muffins with Vanilla Glaze
Hints of cinnamon and the sweetness of glaze make these fresh Cranberry Muffins a seasonal hit. Simple to prepare and sweet to eat, they’re perfect for breakfast time, snack time and every time in between.
Today I misplaced my sanity and my bag of cranberries. They were in my cart at the grocery store I recall because I was beyond excited to see them back in season. Yet locating the cranberries in my kitchen is proving elusive. Taking center stage at my circus of confusion is an empty refrigerator fruit drawer.
Whoever cued the clowns needs to call them off because I’m in no mood for funny business. This is serious; there are muffins to be made and I’m missing my main ingredient. It’s mystifying. Cranberries don’t just vanish into thin air. Then again, today is All Hallows’ Eve, there’s a full moon tonight and it wouldn’t surprise me if some sort of witchcraft was behind the cranberry disappearance.
I wanted to call a Salem psychic for help finding my berries, only I couldn’t find my phone either so I just gave up and returned to the store for another bag. The average person loses nine things a day, but I’m an overachiever. Today I lost 270 cranberries and 1 phone before lunch. Evidently, I have a flair for losing. But I’ve also got a flair for muffin making so all is not lost.
At least not until something else of mine comes up missing.
My short-term memory might be shot but at least my tastebuds are still firing on all cylinders. I know because the first bite of these Cranberry Muffins is a part-sweet, part-tart explosion of flavor making these moist, fluffy muffins are one of my favorite fall recipes.
If you can keep tabs on your cranberries without a tracking device, you have to try this recipe. With a hint of cinnamon and a sweet glaze, fresh Cranberry Muffins are the hit of the season. Simple to prepare and sweet to eat, they’re perfect for breakfast time, snack time and every time in between.
Before sharing the recipe for Cranberry Muffins, here are a few tips and tricks to help you out:
Ingredient Tips and Tricks
Baking powder and baking soda usually expire long before you realize. Be sure to use fresh of both whenever baking.
For best results, the eggs, sour cream and milk all need to be at room temperature before beginning.
I used full-fat sour cream for maximum moisture in these muffins, but plain Greek yogurt would also work as a substitution.
Fresh cranberries are recommended but frozen can be used in a pinch. If you’re using frozen cranberries, do not thaw prior to baking.
Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in drier, denser muffins than the moist muffins you’ll get with properly measured flour.
Process Tips and Tricks
Above all, do not overmix or overbake the batter or else the end result will be muffins that are dry and dense.
Storage and Freezing Tips for Cranberry Muffins
Store muffins in an airtight container at room temperature up to 3 days.
Freeze muffins in an airtight container or freezer bag up to 2 months.
I hope you enjoy this recipe for Cranberry Muffins. Please leave a comment and rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.
Finally, if you love soft, fluffy muffins check out my recipe for Rhubarb Muffins with Rhubarb Frosting. Brimming with fresh rhubarb and iced with a pretty-in-pink frosting these muffins are simple, easy and oh so delicious.
Cranberry Muffins
Ingredients
Muffins
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar divided
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 1 cup full-fat sour cream room temperature
- 2 tsp vanilla pure
- 2 Tbsp milk room temperature
- 2 cups all-purpose flour unbleached
- 1/2 tsp ground cinnamon
- 1 tsp baking soda fresh
- 1 tsp baking powder fresh
- 1/2 tsp sea salt fine
- 1 1/2 cups fresh cranberries divided
- 1/2 cup chopped walnuts
Glaze
- 1/2 cup powdered sugar
- 1 Tbsp milk
Instructions
Muffins
- Preheat oven to 375 degrees. Add muffin liners to a standard tin and set aside.
- Add brown sugar, 1/4 cup of granulated sugar, oil, eggs, sour cream, vanilla and milk to a mixing bowl then whisk vigorously until combined.
- In a separate bowl. sift together flour, cinnamon, baking soda, baking powder and salt.
- Add dry ingredients to wet then stir with a wooden spoon until just moistened and flour is still visible. Do not overmix.
- Slice 1 1/4 cups of cranberries in half with a knife and toss with remaining 1/4 cup of sugar.
- Add sugared cranberries and chopped walnuts to batter and stir gently until just combined.
- Distribute batter evenly among 12 muffin liners.
- Top muffins with remaining 1/4 cup of whole cranberries.
- Bake for 18 to 20 minutes or until muffins are golden brown and a tester placed in the center comes out clean.
- After baking, cool muffins in the pan for 5 minutes then remove and cool to room temperature on a wire rack. Cool completely before topping with glaze.
Glaze
- Combine powdered sugar and milk in a small mixing bowl, stirring until smooth. Drizzle glaze over muffin tops and enjoy.
- Muffins can be stored at room temperature up to 3 days in an airtight container or frozen up to 2 months.