Introduction

These dried cranberry muffins offer a perfect balance of sweet and tart flavors, making them an ideal treat for breakfast or a cozy snack. Moist and tender with bursts of chewy cranberries, they are simple to prepare and deliciously satisfying.

The image shows a close-up of a single muffin with a rough, golden-brown textured top and a soft, crumbly inside, packed with small dark berries spread through the cream-colored dough. The muffin is half eaten, revealing a fluffy interior with moist, uneven crumb layers and dark berry spots. It sits on a white muffin paper liner that is slightly wrinkled and placed on a wooden surface with two whole muffins out of focus in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

310 grams all purpose flour
250 grams granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
56 grams melted unsalted butter
55 grams oil
2 large eggs (room temperature)
2 teaspoons vanilla extract
180 grams buttermilk (room temperature)
180 grams dried cranberries

Instructions

Step 1: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) and line a muffin pan with liners. Set aside.
Step 2: In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Set this dry mixture aside.
Step 3: In a large bowl, whisk the melted butter, oil, eggs, and vanilla extract together until smooth. Add the buttermilk and continue whisking until the batter is evenly mixed with no lumps.
Step 4: Gently fold the dry ingredients into the wet ingredients using a rubber spatula or large spoon. Stop folding when a few dry pockets of flour remain.
Step 5: Carefully fold in the dried cranberries just until the dry streaks disappear. Some lumps in the batter are fine.
Step 6: Evenly scoop the batter into the muffin liners, filling each nearly full. Optionally, sprinkle coarse sugar and extra cranberries on top for added texture and sweetness.
Step 7: Bake the muffins for 5 minutes at 425°F, then reduce the oven temperature to 375°F (190°C) and bake for an additional 15-20 minutes. Muffins are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 8: Remove muffins from the oven and let them cool in the pan for 5-10 minutes. Then transfer them to a wire rack to cool completely before serving.

Tips & Variations

For a nutty twist, add 1/2 cup chopped walnuts or pecans to the batter along with the cranberries.
If buttermilk is unavailable, substitute with regular milk mixed with 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes before using.
To enhance the cranberry flavor, soak dried cranberries in warm water or orange juice for 10 minutes before folding into the batter and drain well.
Sprinkling coarse sugar on top before baking adds a delightful crunch and subtle sweetness.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins individually wrapped in plastic wrap and placed in a freezer bag for up to 2 months. To reheat, thaw at room temperature and warm in a 350°F (175°C) oven for 5-7 minutes or microwave for 20-30 seconds.

How to Serve

The image shows a close-up of five golden brown muffins with slightly cracked tops, displaying a soft, crumbly texture. Each muffin is wrapped in a light white paper liner with vertical ridges visible around the sides. The muffins are arranged closely together on a white marbled surface, with one muffin prominently raised above the others, showing its full golden top and textured sides. The overall color palette is warm and inviting, with the muffins' browned edges contrasting softly with their lighter centers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of dried?

Frozen cranberries are not recommended for this recipe as their extra moisture can disrupt the batter’s consistency. If using fresh, chop and dry them thoroughly before adding to avoid soggy muffins.

Can I make this recipe dairy-free?

Yes, you can substitute the buttermilk with a dairy-free milk such as almond or soy milk mixed with 1 tablespoon lemon juice to mimic buttermilk acidity. Use a dairy-free butter or extra oil to replace the melted butter as well.