Ina Garten Cranberry Muffins Recipe

These Ina Garten Cranberry Muffins are soft and moist, which include fresh cranberries and orange zest. It’s a classic, foolproof recipe, ready in about 40 minutes.

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Ina Garten Cranberry Muffins Ingredients

For the Muffins:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter, melted and slightly cooled
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• ½ cup buttermilk
• Zest of 1 orange
• 1 ½ cups fresh or dried cranberries

For the Topping (Optional):

• ¼ cup granulated sugar
• ¼ teaspoon ground cinnamon

How To Make Ina Garten Cranberry Muffins

1. Preheat the oven: Heat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
2. Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. Combine wet ingredients: In another bowl, whisk melted butter, eggs, vanilla, buttermilk, and orange zest until smooth.
4. Mix batter: Pour wet mixture into dry ingredients. Stir gently until just combined — do not overmix.
5. Fold in cranberries: Gently fold in cranberries until evenly distributed.
6. Fill muffin cups: Divide batter evenly among muffin cups, filling each about ¾ full.
7. Add topping: Mix sugar and cinnamon for topping, then sprinkle over muffins.
8. Bake the muffins: Bake 18–22 minutes, or until a toothpick comes out clean.
9. Cool and serve: Let muffins cool in pan for 5 minutes before transferring to a wire rack.

Recipe Tips

• Can I use dried cranberries?
  Yes! If using dried, soak them in warm water or orange juice for 10 minutes before adding.
• Can I substitute the buttermilk?
  Mix ½ cup milk with 1 teaspoon lemon juice or vinegar as a quick replacement.
• How do I keep muffins moist?
  Do not overmix the batter and avoid overbaking.
• Can I freeze cranberry muffins?
  Yes, freeze cooled muffins in a sealed container for up to 2 months.

What To Serve With Cranberry Muffins

These muffins are perfect for breakfast or brunch and go well with:

• Fresh fruit salad
• Scrambled eggs or omelets
• A cup of hot coffee or tea

How To Store Cranberry Muffins

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerate: Extend freshness by refrigerating for up to 5 days.
Freeze: Wrap individually and freeze for up to 2 months. Reheat in the microwave or oven.

Cranberry Muffins Nutrition Facts

Per Muffin (approx. 1 of 12):

• Calories: 230
• Carbohydrates: 34g
• Protein: 3g
• Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 45mg
• Sodium: 190mg
• Sugar: 18g
• Fiber: 2g

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

FAQs

Can I make these muffins ahead of time?
Yes, bake a day in advance and store in an airtight container until ready to serve.

Why add orange zest to cranberry muffins?
It enhances the flavor and balances the tartness of cranberries.

Can I make mini cranberry muffins?
Yes, reduce the baking time to 10–12 minutes.

How do I get bakery-style muffin tops?
Fill the cups almost full and bake at 400°F for the first 5 minutes, then lower to 375°F.

Try More Recipes:

• Ina Garten Strawberry Muffins Recipe
• Ina Garten Tri Berry Muffins Recipe
• Ina Garten Morning Glory Muffins Recipe