Cranberry Muffins

3.65 from 42 votes

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!

Prep Time10

Cook Time25

Resting Time10

Total Time35

Course: Breakfast, Dessert

Cuisine: American

Keyword: Cranberry Muffins

Servings: muffins

Author: Olivia Ribas

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

US Customary - Metric

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