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A close-up of freshly baked cranberry muffins with a golden-brown top, displayed on a rustic wooden surface.

Ina Garten Cranberry Muffins Recipe

Enjoy these delicious, moist cranberry muffins with a hint of orange and cinnamon, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 2 cups flour
  • 1 cup sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
Wet ingredients
  • 0.5 cup melted butter
  • 2 eggs eggs
  • 1 tsp vanilla extract
  • 0.5 cup buttermilk
  • Zest of 1 orange orange zest
Add-ins
  • 1.5 cups cranberries
Optional topping
  • 0.25 cup sugar for topping
  • 0.25 tsp cinnamon for topping

Method
 

  1. Preheat oven to 375°F and line muffin tin.
  2. Mix dry ingredients in a bowl.
  3. Whisk wet ingredients and orange zest.
  4. Combine wet and dry, fold in cranberries.
  5. Divide batter into cups, sprinkle topping, and bake 18-22 minutes.
  6. Cool before serving.

Notes

Use fresh cranberries for best flavor. Store muffins in an airtight container.