This Cranberry muffins recipe are easy to make… really easy. We like to make these around the holidays when we can get cranberries for really cheap and often free with our coupons. Cranberry Muffins are the perfect addition to your morning routine or for a fun afternoon snack. Either way, I think your family will love them.
The ingredients are really simple – most of which you probably have in your pantry. The only thing you might not have is the cranberries, but you can pick some of those quickly.
Now you can easily use muffin paper cups for your muffins if you want, but we started using these silicone baking muffin pans and we love them. You don’t have to use cupcake liners and the muffins just slide right out with no sticking. Also, instead of just spooning enough batter into each muffin cup, I love to use a large baking scoop. This is so quick and easy and delivers the perfect amount of batter every time. Once you use a scoop for spoon in your muffin batter you will never got back to the boring spoons. 😉
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If you want to make this a money saver, then make sure you stock up on cranberries in November. The best price on cranberries usually happens in November so buy extra to last you. Plus, we can often find coupons on cranberries too.- 2 cup Flour
- ¾ cup Brown Sugar
- 2 tsp Baking Powder
- 2 Eggs
- ¾ cup Orange Juice
- ⅓ cup Vegetable Oil
- 1 cup chopped Cranberries
- Preheat oven to 375.
- Line muffin pan with paper liners.
- Mix together flour, brown sugar and baking powder. Set aside.
- Beat together eggs. orange juice and oil.
- Add wet ingredients into the dry ingredients just until moistened.
- Fold in cranberries.
- Spoon into prepared muffin pan.
- Bake for 20 minutes or until golden brown.
- Cool on a wire rack.
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Need some more breakfast ideas? Try these delicious recipes:
- Pumpkin French Toast
- Light and Easy Quiche
- Pumpkin Bread Recipe
- Homemade Pancake Syrup
- Cinnamon Roll Waffles!
Vicki says
If using frozen cranberries, do I defrost first? Thanks.