These soft, warm cranberry muffins feature both sweet and tart flavors with a mouthwatering citrus orange glaze on top. They’re the perfect seasonal breakfast and a lighter option during the holidays when super sugary cookies and pie can be found everywhere!
I especially enjoy baking these muffins around Thanksgiving and Christmas, but you can really make them any time using your favorite seasonal fruits (dried, fresh, or frozen). They’re an excellent grab-and-go snack when you’re on the run.
If you have leftover cranberries after making these muffins, use them to whip up my incredible Cranberry Orange Scones, Easy Cranberry Oatmeal, Maple Roasted Cranberry Oatmeal or these awesome Cranberry Thumbprint Cookies!
Fresh cranberries also freeze really well. If you can’t get to them right away, place them in a Ziploc bag and freeze for 8-12 months.
Ingredients
- All-purpose flour — Unbleached.
- Coconut sugar — Regular, refined sugar will also work. I prefer coconut sugar because it’s less processed.
- Leavening agents — Baking powder and baking soda.
- Salt — Just a touch for extra depth and complexity in flavors!
- Unsalted butter — Or vegetable oil. You can also use salted butter in a pinch. If you go this route, use less added salt.
- Coconut milk — Or milk of choice (both dairy and non-dairy options can be substituted).
- Eggs — Give the cranberry muffins extra flavor and fluff.
- Vanilla extract — Pure vanilla extract has the best flavor, but imitation will work fine.
- Fresh cranberries — I LOVE using fresh cranberries in this recipe because they’re so juicy and delicious. However, you can use dried or frozen fruit if cranberries are not in season.
- Glaze topping — Confectioners’ sugar and orange juice. You can also add orange zest if you would like.
Instructions
Prep work:
- Don’t forget to preheat your oven! Set it to 350°F.
- Add paper liners to a 12-count muffin tin or coat it lightly with non-stick cooking spray.
- Rinse cranberries, pat them dry, and set aside.
Combine dry ingredients:
- Measure flour, coconut sugar, baking powder, baking sod,a and salt into a mixing bowl. Whisk until ingredients are well combined.
Combine wet ingredients:
- Add melted butter, coconut milk, eggs, and vanilla extract to a separate bowl. Whisk vigorously.
Add dry ingredients to wet:
- Pour dry ingredients into wet and fold everything together gently. Be careful not to overmix as this can result in tough/dry muffins.
- Fold in your fresh cranberries.
Portion batter and bake:
- Evenly portion your batter into each cavity of the muffin pan. A spoon will work fine, but you can use a large cookie or ice cream scoop to speed things up, if desired.
- Bake muffins for 25-30 minutes. Once a toothpick comes out clean, they are done!
- Place your pan on a wire rack and allow muffins to cool (in the pan) for approximately 10 minutes.
Make orange glaze:
- While muffins cool, whisk orange juice and confectioners’ sugar together in a small saucepan or bowl.
Serve:
- Generously drizzle glaze over muffins and enjoy!
In the mood for muffins? Be sure to check out these tasty recipes:
- Almond Flour Pumpkin Muffins
- Low-Carb Chocolate Muffins
- Gluten-free Carrot Muffins
- Blender Banana Oatmeal Muffins
- Cauliflower Muffins Recipe
Cranberry Muffins
Ingredients
- 2 cups all purpose flour
- 3/4 cup coconut sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1/2 cup melted unsalted butter or vegetable oil
- 1 cup coconut milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh cranberries (you can use dried or frozen cranberries too)
For the Orange Glaze
- 3/4 cup confectioners’ sugar
- 3 tbsps orange juice
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with paper liners. Rinse cranberries and pat them dry, set aside.
- In a large bowl add flour, sugar, baking powder, baking soda, and salt. Mix all together.
- In another bowl, add the melted butter, coconut milk, eggs, and vanilla extract. Stir everything together until well combined.
- Pour the dry ingredients into the wet ingredients and slowly mix with a whisk. Add the cranberries and fold to combine. Avoiding overworking your batter as this could result in tough or dry muffins.
- Divide the batter among the prepared muffin cups. It’s about two tablespoons per muffin cup. The dough will be a bit thick, but it will work perfectly.
- Bake for 25-30 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean.
- Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. Then, make the glaze by whisking the glaze ingredients together. Drizzle over warm muffins. Enjoy!
Notes
- For proper flour measurement, scoop flour from its storage container into your measuring cup and level with a knife.
- Use pure vanilla extract, if possible. Imitation will work but pure has the best flavor.
- Don’t overmix your batter.
- For a low sugar muffin, Use a 1 to 1 sugar replacement like Swerve.
- You can swap fresh blueberries or strawberries for cranberries. Dry and frozen fruit also work.
- Add a bit of cinnamon or dusting of nutmeg to your batter, if desired!
- Whenever possible, I prefer to use fresh orange juice but bottled will work.
- To store: Store the muffins in the fridge for up to a week or on the counter for 3 days. Make sure they’re in an airtight container.
- To freeze: You can freeze the muffins for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Nossa que delícia
Hi … a quick question
Can I replace the eggs for flax eggs in this recipe
I would really appreciate ur reply on this one
Many thanks
I’ve made this recipe with eggs and it’s simply amazing
Was a sure shot hit at a school mums breakfast
I’ve never made this recipe with flax eggs, but I believe you can replace eggs for it.
Loved this recipe. I do not like artificial sweeteners So going to try with coconut sugar.
Coconut sugar works really well here!
I see no oil or any fat, for these muffins? does apple sauce replace? thanks
For this recipe you don’t need to add oil or any fat.
I would like to use blueberries, raspberry and blackberries. with coconut sugar.
Yes you can use these fruits for this recipe.
I replaced Swerve with Stevia but otherwise followed the recipe. I was very disappointed. Very dense and not much flavor.
I’m sorry to hear that. What kind of almond flour did you use it?
Would love to try these but can’t do applesauce. Think some coconut oil/butter would work or any other suggestions? I appreciate your thoughts as here you have the perfect recipe that I am trying to modify! Thanks
Sorry I am not sure if coconut oil/butter would work because I always make this recipe with applesauce. Please if you try this recipe with applesauce, let me know how it turned out. Thanks
Very tasty! I substituted almond extract instead of vanilla and added cinnamon
Mm.. Sounds delicious!
Tweeked it a bit with chia seeds, lemon rind and cinnamon
Added walnuts and used fresh orange juice instead of lemon, a la cranberry nut bread. Was a little sweet, perhaps because of the orange. Will definitely make this again.
Awesome! I like that you added fresh orange juice 😉