MuffinsAmericanEasy

Cranberry Muffins

Name: Cranberry Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 servings
Cuisine: American
Ingredients: 6 tablespoons (85 g) unsalted butter, softened to room temperature; ¾ cup (150 g) granulated sugar; 2 (100 g) large eggs, at room temperature; ¾ cup (180 ml) whole milk, at room temperature; 1 teaspoon (5 ml) vanilla extract; 1 (50 g) fresh lemon, zest only (about 1 tablespoon); 2 cups (240 g) all-purpose flour; 2 teaspoons (8 g) baking powder; ½ teaspoon (3 g) kosher salt; 1½ cups (150 g) fresh cranberries, rinsed and patted dry; 1 tablespoon (8 g) cornstarch

From the MyKitchenBank Kitchen

Tender, buttery muffins bursting with tart fresh cranberries and subtle citrus. A classic breakfast or brunch treat that's simple enough for weekday mornings but special enough to share. These muffins have a fine crumb and stay moist for days.

Prep: 15 min
Cook: 22 min
Wait: 15 min
Total: 52 min
Makes: 12 muffins

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Steps

Before you start

Preheat oven to 375°F (190°C)
Line a 12-cup muffin tin with paper liners
Bring eggs and milk to room temperature for best texture
Have all ingredients measured and ready

1
Cream butter and sugar
- In a large mixing bowl, beat softened butter and granulated sugar together for about 2 minutes with a wooden spoon or electric mixer until the mixture looks light and pale.
- This incorporates air, which helps the muffins rise.
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Ready when: Mixture is light in color and fluffy
Tip: Softening butter at room temperature takes about 1 hour. Avoid melting it, which changes the texture.
2
Add eggs and vanilla
- Add the room-temperature eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and lemon zest.
- Mix until everything is combined, about 1 minute.
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Ready when: Mixture is smooth and no streaks of egg white remain
Tip: Room-temperature eggs emulsify more easily with the butter-sugar mixture, creating a smoother batter.
3
Mix dry ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- This ensures the leavening is evenly distributed.
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Ready when: No visible streaks or pockets of baking powder remain
Tip: Whisking the dry ingredients together prevents uneven rising and bitter pockets from concentrated baking powder.
4
Combine wet and dry
- Alternate adding the dry mixture and the milk to the butter mixture, starting with a third of the dry ingredients.
- Stir gently until just combined, then add half the milk, then another third of the dry ingredients, the remaining milk, and finally the last of the dry ingredients.
- Fold gently with a spatula after each addition—do not overmix.
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Ready when: Batter is just combined with no visible dry flour streaks; a few small lumps are fine
Tip: Overmixing develops gluten, which makes muffins tough. Stop mixing as soon as you don't see dry flour.
5
Coat and add cranberries
- Toss the rinsed and dried cranberries with the cornstarch in a small bowl.
- This coating prevents the berries from sinking to the bottom during baking.
- Gently fold the coated cranberries into the batter until evenly distributed.
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Ready when: Cranberries are scattered throughout the batter
Tip: The cornstarch helps cranberries stay suspended and also absorbs excess moisture, keeping muffins from becoming soggy.
6
Fill muffin cups
- Divide the batter evenly among the 12 paper-lined muffin cups, filling each about three-quarters full.
- Use an ice cream scoop or a ¼-cup measure for even portions.
- Tap the tin gently on the counter to release any large air bubbles.
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Ready when: All cups are evenly filled and level
Tip: Even portions ensure all muffins bake at the same rate. Don't fill cups more than three-quarters full or batter will overflow.
7
Bake muffinsOven 375°F / 190°C
- Bake in a preheated 375°F (190°C) oven for 20 to 22 minutes, until the tops are golden and a toothpick inserted into the center of a muffin comes out clean or with just one or two moist crumbs.
- The edges should pull slightly from the cup.
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Ready when: Tops are golden brown; toothpick inserted in center comes out clean or with just a crumb or two
Tip: Overbaking dries out muffins. Watch for the moment the toothpick comes out mostly clean rather than waiting for it to be completely dry.
8
Cool in pan and transfer
- Let the muffins rest in the pan for 5 minutes, then turn them out onto a wire rack to cool completely.
- This prevents them from steaming and becoming soggy.
- Serve warm or at room temperature.
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Ready when: Muffins are cool enough to handle and have set slightly
Tip: Cooling on a rack allows steam to escape. If you leave them in the pan too long, condensation makes them moist.

Good to know

Tips

Dry cranberries will produce a denser, less colorful muffin. Always use fresh or frozen cranberries.
Do not overmix the batter once you add the dry ingredients. A few small lumps are fine and result in more tender muffins.
If you don't have an ice cream scoop, use a ¼-cup dry measure for perfectly even portions.
For a cinnamon-sugar topping, mix 2 tablespoons sugar with ½ teaspoon cinnamon and sprinkle on top of unbaked muffins before baking.

Make ahead

Batter can be made up to 1 hour ahead and chilled in the mixing bowl before filling the muffin tin. Do not add cranberries until just before baking, as they will bleed color into the batter.

Storage & reheating

Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months. Reheat frozen muffins wrapped in foil in a 325°F (160°C) oven for 12 to 15 minutes, or thaw at room temperature and serve cold.

Substitutions

whole milk → buttermilk or plain Greek yogurt thinned with a splash of water. Creates a tangier muffin with tender crumb. Use the same volume as the milk called for.
fresh cranberries → frozen cranberries (do not thaw). Works well if fresh are unavailable. Do not thaw frozen berries or they will leak juice into the batter.
fresh lemon → orange zest or ¼ teaspoon almond extract. Offers a different bright note. Omit entirely if you prefer plain cranberry muffins.
unsalted butter → neutral oil such as vegetable or canola oil (use 5 tablespoons or 75 ml). Produces a slightly more tender crumb, though you'll lose the rich butter flavor.