Ina Garten Cranberry Muffins

This Ina Garten Cranberry Muffins recipe is a soft and bakery-style treat, which uses tart cranberries and rich almond extract. It’s a classic, foolproof recipe, ready in about 45 minutes.

Ina Garten Cranberry Muffins Ingredients

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup vegetable oil
• ¾ cup milk (or half-and-half)
• 2 large eggs
• 1½ tsp almond extract (or vanilla)
• 2 cups fresh or frozen cranberries
• 3 Tbsp sparkling sugar (optional)

How To Make Ina Garten Cranberry Muffins

1. Prep the oven and pan: Preheat your oven to 350°F and grease or line a 12-cup muffin tin.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add wet ingredients: Add the oil, milk, eggs, and almond extract to the bowl. Stir until just combined—do not overmix.
4. Fold in cranberries: Toss the cranberries in a small amount of flour to prevent sinking, then gently fold them into the batter.
5. Fill muffin tins: Evenly divide the batter into the muffin cups. Sprinkle sparkling sugar on top if using.
6. Bake the muffins: Bake for 25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
7. Cool before serving: Let muffins cool in the pan for 10 minutes before transferring to a wire rack.

Recipe Tips

• Can I use frozen cranberries?
  Yes, you can use frozen cranberries straight from the freezer—no need to thaw.
• Why toss cranberries in flour?
  Lightly coating cranberries helps them stay suspended in the batter instead of sinking.
• How to prevent dense muffins:
  Avoid overmixing the batter; stir just until the ingredients are combined.
• What if I don’t have almond extract?
  Vanilla extract is a great substitute and still pairs nicely with cranberries.
• Can I add nuts?
  Yes, chopped walnuts or pecans can be added for extra texture.

What To Serve With Cranberry Muffins

These muffins are great for breakfast, brunch, or as a snack. Serve with:

• A hot cup of coffee or tea
• Greek yogurt with honey
• Scrambled eggs
• Sliced fresh fruit
• A dollop of whipped cream for dessert

How To Store Cranberry Muffins

Refrigerate: Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 10–15 seconds.

Freeze: Wrap each muffin individually and freeze for up to 2 months. Thaw at room temperature or warm in the oven.

Cranberry Muffins Nutrition Facts

• Calories: 216 kcal
• Carbohydrates: 30g
• Protein: 3g
• Fat: 9g
• Saturated Fat: 1g
• Cholesterol: 27mg
• Sodium: 180mg
• Fiber: 1g
• Sugar: 13g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use dried cranberries instead of fresh?
Yes, but soak them in hot water for 10 minutes to soften before using.

How to make muffins more moist?
Use oil instead of butter and don’t overbake. Adding a bit of sour cream can also help.

Why are my muffins flat?
Make sure your baking powder and soda are fresh, and don’t overmix the batter.

Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

Try More Recipes:

• Ina Garten Coffee Cake Blueberry Muffins Recipe
• Ina Garten Pear Tart
• Ina Garten Avocado Grapefruit Salad