Buttery, soft and moist, cranberry yogurt muffins are packed with cranberries in every single bite. They are perfectly golden on the outside, yet fluffy, cakey and super moist inside. These muffins are the perfect tarty and sweet breakfast, snack or dessert to make this fall and winter season. Plus, they are quick and easy to make with just a few simple ingredients, and ready in under 30 minutes.
I love baking cranberries, especially when they are in season. But you can even make this recipe with frozen cranberries, so you don't have to wait all year to make it. Cranberries are also pretty amazing in cranberry scones with orange glaze, or turned into cranberry sauce and then added to baking recipes such as cranberry sauce muffins, cranberry sauce oat bars, and cranberry sauce swirl pound cake.
Ingredients in Moist Cranberry Yogurt Muffins
- all-purpose flour
- baking powder + baking soda - helps the muffins rise.
- salt - adds flavour.
- butter - I prefer using unsalted butter, but salted butter will work fine.
- brown sugar
- yogurt - this is the secret ingredient that makes these cranberry muffins super soft and moist, just like in blueberry yogurt muffins or festive yogurt fruitcake. I used whole fat plain yogurt. Greek yogurt or sour cream also work as good substitutes.
- vanilla extract
- cranberries - I used fresh cranberries as they are currently in season. You can also use frozen cranberries directly from the freezer, do not thaw them.
- sugar - adds sweetness to balance the tartness of fresh cranberries. You can leave this out, but then expect a more sour muffin.
You will also need a 12-tin muffin pan, cupcake liners, mixing bowls, measuring cups and spoons, a hand mixer or a stand mixer, a cookie scoop (or a spoon) for scooping out the batter, and a wire cooling rack.
How to Make the Best Cranberry Yogurt Muffins
These cranberry yogurt muffins are so quick and easy to make, with just 10 minutes of prep.
- Do some prep:
- Combine the wet ingredients: Use a hand mixer (or stand mixer) to cream together the butter and brown sugar in a large bowl, until light and fluffy, about 2 minutes. Beat in egg, then add yogurt and vanilla and beat until combined. The batter will be lumpy.
- Add dry ingredients to wet ingredients: Add dry ingredients to wet ingredients and beat until just combined, and no dry flour particles are visible. Fold in the cranberry-sugar mixture.
- Scoop batter into muffin pan: Use a medium to large cookie scoop and divide batter evenly into the liners, filling them all the way to the top.
- Bake: Bake for 18-20 minutes, until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire cooling rack to continue cooling.
Tips for Making Cranberry Muffins
- How to store cranberry muffins: Store freshly baked cranberry muffins, covered, at room temperature for up to 2 days, or in an airtight container in the refrigerator for up to 1 week.
- How to freeze cranberry muffins: To freeze, place baked and cooled muffins into a freezer bag or airtight container and store in the freezer for up to 3 months. To eat, first let them thaw in the refrigerator or at room temperature. Once thawed, you can also warm them up in the microwave, oven, or air fryer at 300F for 5-10 minutes until warmed through.
- How to make jumbo muffins: To make 6 jumbo muffins instead, bake for 22-25 minutes until tops are golden brown and a toothpick inserted comes out clean.
More Cranberry Recipes
- Easy Make-Ahead Cranberry Sauce
- Cranberry Scones with Orange Glaze
- Leftover Cranberry Sauce Muffins
- Roasted Balsamic Chicken with Cranberries
- Cranberry Sauce Oat Bars
- Cranberry Sauce Swirl Pound Cake
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.