Every bite is packed with tangy cranberry and the festive pops of red are bright and pretty for the holidays!

Easy Cranberry Muffins

I always shop with a list, but there are days I deviate and grab things I don’t need. I usually convince myself I’ll need whatever it is for the upcoming holiday. The latest impulsive buy was cranberries, so I made these Easy Cranberry Muffins for Christmas!

My readers loved these Easy Strawberry Muffins this summer, so I thought I would use that recipe with cranberries instead! These delicious muffins work perfectly to give as a gift to your neighbors, take to a holiday potluck, or serve at a Christmas brunch!

If you have more cranberries to use up, you should make Cranberry Christmas Cake , Cranberry Pumpkin Cake , or Cranberry Bliss Bars !

What You’ll Need

4 tbsp Salted Butter, Melted

1/4 cup Oil

1 cup Sugar

1 Egg + 1 Egg White

1 1/2 tsp Vanilla

1/2 cup Buttermilk

1 3/4 cup Flour

2 tsp Baking Powder

2 tsp Corn Starch

1 1/2 cups Cranberries

Sparkling Sugar

How to Make the Best Cranberry Muffins

Preheat the oven to 425 degrees.

In a large bowl, combine 4 tbsp melted salted butter and 1/4 cup oil. Mix well. Add 1 cup sugar and mix well again.

Add 1 egg, 1 egg white, and 1 1/2 tsp vanilla extract. Mix well and add 1/2 cup buttermilk. Stir again.

In a separate bowl, whisk together 1 3/4 cup flour, 2 tsp baking powder, and 2 tsp corn starch.

Pour dry ingredients into wet and combine well.

Add 1 1/2 cups cranberries and stir.

Line muffin pan with 12 muffin liners and distribute batter evenly between them.

Press additional cranberries into the tops of the muffin batter, then generously sprinkle sparkling sugar.

Bake for 8 minutes, then reduce the oven temperature to 350 degrees (don’t open the oven door, leave muffins in the oven) and bake for another 12 minutes.

Remove from oven and allow to cool.