Cranberry Muffins

A cranberry muffin cut in half sits on an unwrapped muffin liner, revealing the moist interior packed with tart cranberries. Whole cranberries and extra cranberry muffins are scattered across a white surface nearby.

4.92 from 12 votes

Try this easy and delicious Easy Cranberry Muffins Recipe next time you grab cranberries on sale. This is perfect for a breakfast or a snack around the holidays.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $4.37 Recipe, $0.36 per Serving

Ingredients

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

Instructions

Preheat the oven to 375 degrees F.
Line a 12-cup muffin pan with paper liners.
In a large mixing bowl, stir together 2 cups flour, ¾ cup brown sugar, and 2 teaspoons baking powder.
In a separate bowl, whisk together 2 eggs, ¾ cup orange juice, and ? cup vegetable oil until well combined.
Pour the wet ingredients into the dry ingredients and stir just until the batter is moistened. Do not overmix.
Gently fold in 1 cup chopped cranberries.
Divide the batter evenly between the prepared muffin cups, filling each about ? full.
Bake for 15-20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

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