Cranberry Muffins are the perfect Thanksgiving side dish! They bring a touch of sweetness that sits beautifully next to the turkey and stuffing! They are the best little muffins, packed with a handful of healthier ingredients, not too sweet so don’t put them on the dessert table! With those bright red tart fresh cranberries, they are festive and ready for any occasion during the holiday season!
Why We Love These Muffins!
- A versatile muffin for the holiday season! – These fresh cranberry muffins are perfect for all the occasions! They are first and foremost a Thanksgiving side dish. Not a dessert, they are not too sweet and perfectly balance all those savory flavors of the Thanksgiving feast. But, these muffins are also perfect for breakfast on Christmas, or any brunch menu, paired with Sausage & Spinach Quiche. Fresh cranberries are a must-have ingredient for the holidays!
- They are delicious and have some healthy ingredient swaps! – These semi healthy cranberry orange muffins started by cutting way back on the sugar. There is still some, and some real maple syrup for extra depth of flavor. The sweet but not too sweet quality makes them great as a side dish. They are high in protein with almond flour, oats, nuts and eggs, and those fresh cranberries are good for you too!
- If you love this recipe, be sure to check out my Cranberry Baked Oatmeal Cups with White Chocolate, and my Thanksgiving Sweet Potato Bake!
Ingredients & Substitutions
- Flour, Almond Flour, and Oats – I’ve subbed some of the white flour in this recipe with healthier almond flour and regular rolled oats.
- Baking Soda, Baking Powder and Salt – The baking soda and powder make your muffins rise while a bit of salt enhances the natural flavor in all the ingredients.
- Sugar and Maple Syrup – In combination, these provide the sweetness for the muffins, but not too much!
- Orange Juice – The orange juice gives a bright flavor which marries perfectly with the sweet yet tart cranberries.
- Coconut Oil – Melted in the microwave, could also substitute butter.
- Eggs
- Pecans – Walnuts are a good substitute.
Step-By-Step Instructions
Step 1 – Preheat oven to 425° THEN LOWER the heat to 375° just as you put the muffins in. The burst of heat just in the beginning helps your muffins rise while still allowing them to cook all the way through. In a large bowl, mix all dry ingredients with a whisk, add everything else and mix until combined (mix in half the nuts and save half for topping).
Step 2 – Line two muffin tins with paper liners or cooking spray, recipe makes about 20 to 24 muffins. Evenly distribute the batter with a portion scoop, cups should be a bit less than full.
Step 3 – Bake for 25 minutes, don’t open the oven or peek, this can cause your muffins to sink in the middle! Serve with butter.
Tips
- Make Ahead and Freezer Instructions – These cranberry oatmeal muffins can be made ahead and frozen for up to 6 months, or stored in the fridge for 4 to 6 days. If you are handling a lot of the Thanksgiving menu, make these muffins ahead of time, freeze them and thaw them in the fridge the night before. Or you could make them the day or two before Thanksgiving and store them in the fridge. You can even throw them in the oven for a few minutes if you want to warm them through. Frozen muffins also make a great quick breakfast, lunch box addition, or afternoon snack! Just pop one in the microwave!
- Use Fresh Cranberries, Not Dried – Dried cranberries are not a good substitute in this recipe! When baked, fresh cranberries in muffins are juicy, tart and absolutely delicious! Dried cranberries will give you dry muffins!
- Lining Your Muffin Tins – Make sure you line your muffin tins so your muffins don’t stick! I used paper muffin liners and also tried cooking spray, both worked great! I do not recommend using butter, I tried greasing the cups with butter and the muffins all stick and broke as I pulled them out!
FAQ’s
Can I use Frozen Cranberries for this Recipe?
Yes! In November when cranberries are well stocked at the grocery store, buy a couple extra bags and freeze them. These muffins can be made from frozen cranberries, no need to thaw, just give them a quick rinse under cold water.
The Holiday Season
When these muffins first came to life, it was our first Thanksgiving since moving to our new house. Finally, after house hunting for 4 years, we left our house in the city and moved to a smaller town. Every Thanksgiving since, I’ve brought cranberry muffins and lefse in honor of my Norwegian Grandmother who served it every Thanksgiving. I roll lefse tacos with turkey and mashed potatoes for my kids (and myself) just as I’ve been doing since I was little.
Then starts the getting ready for Christmas. As much as we hate winter by March, I really do love each distinct season in the midwest. We’ve made very non-fancy homemade wreaths and garlands from the ever greens in our yard. The kids helped me make an advent calendar, with a daily winter activity tucked in envelopes and clothes pinned in our stairwell. Day 1 was our first visit from an elf on the shelf, tomorrow they’ll hang the stockings I finally made, now that we have a mantle.
Life with two kids is still hectic with plenty of messes, whining, coughing, up all night with new teeth, and the usual kid stuff, but we are taking time to enjoy the changing seasons, exploring our new town and making new friends while keeping the old. Watching my kids make this place home is pretty great. Sitting next to a crackling fire with the Christmas tree lit up and a leftover cranberry muffin is pretty great too. Happy Holidays!
More Favorite Holiday Recipes!
- Cranberry Honey Baked Brie Appetizer
- Leftover Sweet Potato Waffles
- Christmas Morning Protein Pancakes
- Maple Butternut Fall Harvest Salad
Did You Make This Recipe?
I’d love to hear what you think! Hit the share buttons and leave a star rating and a comment below, or tag me in a pic @sungrown_kitchen! You can also follow along with Sungrown Kitchen on PINTEREST, INSTAGRAM, and FACEBOOK for more garden recipes and what we’ve been up to!
Cranberry Muffins
Ingredients
- 2 cups flour
- 1 cup almond flour
- 1 cup oats
- ½ cup sugar
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup maple syrup
- 1 ½ cups orange juice
- ¼ cup coconut oil melted
- 2 eggs
- 3 cups fresh cranberries (12oz bag) rinsed
- 1 cup pecans or walnuts chopped
Instructions
- Preheat oven to 425°, THEN LOWER temperature to 375° when you put the muffins in.
- In a large bowl, mix all dry ingredients with a whisk, add everything else and mix until blended (mix in half the nuts and save half for topping).
- Line 20 to 24 muffin cups with paper liners or cooking spray and evenly distribute the batter with a portion scoop, about ¾'s full. Sprinkle with more nuts.
- Bake at 375° for 25 minutes or until done. Do not open the oven to peek or rotate the pans until 25 minutes is up! Serve with butter.
Notes
- Make Ahead and Freezer Instructions - These cranberry oatmeal muffins can be made ahead and frozen for up to 6 months, or stored in the fridge for 4 to 6 days. If you are handling a lot of the Thanksgiving menu, make these muffins ahead of time, freeze them and thaw them in the fridge the night before. Or you could make them the day or two before Thanksgiving and store them in the fridge. You can even throw them in the oven for a few minutes if you want to warm them through.
- Lining Your Muffin Tins - Make sure you line your muffin tins so your muffins don't stick! I used paper muffin liners and also tried cooking spray, both worked great! I do not recommend using butter, I tried greasing the cups with butter and the muffins all stick and broke as I pulled them out!
- You can use Frozen Cranberries for this Recipe, but don't use Dried Cranberries! - Buy a few extra bags in November and freeze them for all season long. No need to thaw, just give them a quick rinse under cold water. Dried cranberries are not a good substitute in this recipe! Dried cranberries will give you dry muffins!
Michelle says
These cranberry muffins are perfect! I love making it in the mornings and I can snack on them throughout the day. Thanks for the recipe!
LIZ RICE JANZEN says
I didn’t have OJ so used apple cider. Thanks for sharing the recipe!
Meryl Downing says
That sounds to me like that would be delicious, was it? Good substitute! Hope you liked them:)
nancy says
perfect snack while waiting for the big feast! and great for breakfast too!
Sandhya Ramakrishnan says
That is a wonderful recipe and love the flavor of fresh cranberries with coconut oil. Can’t wait to make them again for my holiday brunch.
Daniela says
Such an amazing recipe for Cranberry Muffins! Thank you for sharing
Holly says
I swapped flax seed for the eggs and these muffins disappeared fast at our Friendsgiving brunch!
Meryl Downing says
Perfect vegan substitute! Glad you liked them!
Shilpa says
These muffins are so delicious. We loved them. Thanks for sharing
Chris says
There is nothing better than homemade muffins, especially with fruits! These muffins are were so good! Thank you for this delicious recipe.
Marinela says
These cranberry muffins are a delicious, easy-to-make side dish or snack. Thank you for this simple recipe.
Kayla DiMaggio says
Loving these cranberry muffins! They are so easy and delicious!
Natalie says
These muffins will be the perfect treat after our Thanksgiving dinner. They look amazing. Soft and full of flavor. Yum!