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    Home » Breakfast

    Amazing Cranberry Muffins

    Published: Jan 27, 2023 by Natalie · This post may contain affiliate links · 1 Comment

    JUMP TO RECIPE PRINT RECIPE PIN RECIPE

    Cranberry muffins with a moist tender crumb, crunchy sweet almond topping, and a burst of tartness every time you bite into a cranberry. These are simple to prepare and made in one bowl with no mixer required. How easy is that?

    A cranberry muffin on a cooling rack with more in background.

    Cranberries look innocent enough with that beautiful red-burgundy color, but inside they’re tart enough to make you pucker. So if you eat one, make sure you’re next to someone you don’t mind making that face to. But if you add a little sugar, they turn out to be quite delicious. You get a sweet and tart thing going on that tastes pretty good.

    Muffin batter scooped into muffin tin.

    Although cranberries fall on the spectrum of healthy foods, I’d be lying if I said these muffins are healthy. In fact, it really pisses me off when a writer has a “healthy” or “good for you” recipe on their website, only to find that there is only one healthy ingredient followed by a list of bad stuff. Fake news! You just can’t believe anything anymore. Well, here on the genetic chef, I tell it like it is.

    Cranberry muffins in a muffin pan.

    Let’s just say these muffins are better for you because you made them. There’s no fake stuff. You have cream, oil, milk, eggs, flavoring, and some dry ingredients to hold it all together. There’s nothing artificial,  so in that way they are “good for you”. 

    This is basically my blueberry muffin recipe but substituted with cranberries. Pretty sneaky huh? I figure why mess with perfection.

    This uses the muffin method which means that dry ingredients are all whisked together in one bowl, and wet ingredients mixed in. Measure all your wet ingredients in a measuring cup and pour it in. You don’t need a mixer my friends, just a fork, spoon, or spatula and some arm strength.

    Once the batter is mixed, you just:

    scoop it in

    the muffin tin

    some sugar on the top

    to give a little pop

    put it in the oven

    with a little bit of lovin’

    then bake, cool, eat,

    these are tart and sweet

    Baked cranberry muffins in a muffin pan.

    Try some of my other breakfast treats:

    • Maple scones
    • Bakery style corn muffins
    • Perfect homemade pancakes
    • Strawberry cream scones
    • German Pancakes
    • Honey nut granola bars
    • French toast casserole
    Three cranberry muffins on a board with scattered cranberries.

    Life is too short for mediocre food.

    Have you seen these?

    • 30 MINUTE SOUR CREAM DROP BISCUITS
    • SUPER SIMPLE STRAWBERRY JAM BARS
    • DELICIOUS HEALTHY CURRY ROASTED CAULIFLOWER
    • IRISH SODA BREAD (BAKED IN A DUTCH OVEN)
    A cranberry muffin on a cooling rack with more in background.

    Cranberry Muffins

    PRINT PIN
    Cranberry muffins with a moist tender crumb, crunchy sweet almond topping, and a burst of tartness every time you bite into a cranberry. These are simple to prepare and made in one bowl with no mixer required. How easy is that?
    Course: Breakfast
    Cuisine: American
    Keyword: blueberry muffins, Cranberries, Cranberry
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 12 Muffins
    Author: Natalie Gregory

    Ingredients

    • 2 ½ cups flour
    • ¼ cup cornstarch
    • 1 ¼ cups sugar
    • 4 teaspoons baking powder
    • ¾ teaspoon fine salt
    • 1 cup heavy cream
    • ½ cup neutral oil
    • ¼ cup milk
    • 2 large eggs
    • 1 teaspoon almond extract or 1 tablespoon amaretto
    • 1 ½ cups cranberries - fresh or frozen
    • ¼ cup sliced almonds*
    • 2 tablespoons sugar
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    Instructions

    • Preheat oven to 400°.
    • Use oil or baking spray to grease a 12 cup muffin pan. Alternatively, use paper liners. If you want them to peel off easily, you can spray the liners.
    • In a large bowl, whisk the flour, cornstarch, sugar, baking powder, and salt combining well.
    • In a 2 cup measure, add cream, oil, milk, eggs, and extract. Whisk with a fork and combine well.
    • Pour the wet ingredients over the dry and use a spatula or fork to combine. The batter will be thick. Mix just until combined. Over mixing will result in tough muffins with tunneling throughout.
    • Fold in the cranberries with a spatula.
    • Scoop the batter into muffin tin all the way to the top. There is exactly enough batter to fill a ½ cup 12 serving muffin tin.
    • Sprinkle tops with some sliced almonds then with the sugar to create a crunchy topping.
    • Place in oven and bake 25 - 30 minutes. Check after 22 as oven temperatures run differently.
    • Let cool for 5 - 10 minutes, then remove from pan and continue to cool on the wire rack.

    Notes

    *The almonds are optional but give a nice addition to flavor and crunch.
    Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!

    More Delicious Breakfast Treats

    • Big Beautiful Banana Walnut Streusel Muffins
    • Perfectly Salted Cinnamon Nut Granola
    • Peruvian Hot Chocolate
    • Pecan Streusel Pumpkin French Toast Casserole

    See More Breakfast →

    More Breakfast

    • Easy Glazed Blueberry Buttermilk Biscuits
    • Maple Scones Better Than Starbucks
    • Addictive Crunchy Pumpkin Spice Granola
    • A Simple No Fuss Cinnamon Coffee Cake

    NEVER MISS A RECIPE!

    Reader Interactions

    Comments

    1. Natalie

      March 19, 2021 at 11:46 am

      I just fixed it. Thank you. 🙂 You add the milk to the batter. Enjoy.

      Reply

    Leave a Comment Cancel reply

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    Natalie

    I'm Natalie a.k.a The Genetic Chef. Here you will find from scratch family recipes coupled with humor, helpful tips, and product recommendations.

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