Name: Cranberry Yogurt Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 + ½ cup cranberries, fresh or frozen; 1 + ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup granulated sugar (optional); ¼ cup brown sugar, packed; ½ cup unsalted butter, softened at room temperature; 1 large egg, at room temperature; ¾ cup plain yogurt; 1 teaspoon vanilla extract

Jump to Recipe·5 from 84 reviews

If you’re on the hunt for the perfect snack or a breakfast treat that hits the spot without being overly sweet, you’re going to love this Cranberry Yogurt Muffins Recipe. I absolutely love how these muffins turn out—moist, tangy, and just the right balance between tart cranberries and creamy yogurt. When I first tried this recipe, I was amazed at how simple ingredients come together for a bakery-quality muffin you can make right in your kitchen. Keep reading, because I’m about to share all my insider tips and tricks to make sure your batch comes out just right every time!

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Why You’ll Love This Recipe

Balanced Flavor: The tartness of cranberries paired with creamy yogurt creates a flavorful, moist muffin every time.
Simple Ingredients: You likely already have most of these pantry staples on hand, making it a quick and easy bake.
Great for Any Occasion: Whether it’s breakfast, a snack, or a brunch addition, these muffins are crowd-pleasers.
Kid-Friendly: My family goes crazy for these, and kids love the little bursts of cranberry in every bite.

Cranberry Yogurt Muffins Recipe - Recipe Step

Ingredients You’ll Need

The magic behind this Cranberry Yogurt Muffins Recipe is how these ingredients come together. Yogurt keeps the muffins tender and moist, while the cranberries give that wonderful zing. Shopping tip: if you use frozen cranberries, don’t thaw them before mixing to avoid watering down your batter.

Cranberry Yogurt Muffins Recipe - Ingredients

Cranberries: Fresh or frozen both work; frozen cranberries should be tossed directly in without thawing to keep your batter firm.
Granulated sugar: Optional but recommended for coating cranberries to reduce tartness without overpowering.
All-purpose flour: The base of the muffin, providing structure.
Baking powder: Helps your muffins rise beautifully fluffy.
Baking soda: Adds extra lift along with baking powder for light texture.
Salt: Just a pinch enhances all the flavors.
Unsalted butter: Softened at room temperature to cream easily with sugar, contributing rich flavor and tenderness.
Brown sugar: Adds a subtle molasses note that pairs amazingly with cranberries.
Egg: At room temperature for better mixing and binding.
Plain yogurt: I use Greek-style for thickness, but regular yogurt works—keeps your muffins moist and tender.
Vanilla extract: Adds a lovely aroma and depth of flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I always encourage playing around with this recipe to make it your own. Whether you want to add a little extra sweetness or swap out ingredients for a special diet, these muffins are very forgiving and versatile.

Alternative Sweeteners: I’ve swapped brown sugar for coconut sugar or maple syrup for a different flavor profile and loved the results.
Gluten-Free Option: Use a 1-to-1 gluten-free flour blend instead of all-purpose flour for gluten-free muffins that still turn out tender and moist.
Mix-Ins: Add chopped nuts like walnuts or pecans for crunch, or toss in some orange zest to brighten up those cranberries.
Dairy-Free Version: Substitute yogurt with a plant-based option like coconut or almond yogurt and use dairy-free butter or coconut oil.

How to Make Cranberry Yogurt Muffins Recipe

Step 1: Get Your Oven and Pans Ready

Start by preheating your oven to 400°F. I always line a 12-cup muffin pan with cupcake liners or spray it with cooking spray to prevent sticking. This step is key because you don’t want your muffins to break apart when you try to remove them — I’ve learned the hard way!

Step 2: Sweeten the Cranberries

In a small bowl, toss your cranberries with the granulated sugar until they are well coated. This little trick cuts down the sharp tartness and helps the cranberries stay juicy inside your muffins instead of sinking to the bottom.

Step 3: Mix Dry Ingredients Together

Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. I always sift these dry ingredients to keep everything light for the best muffin texture.

Step 4: Cream Butter and Sugars

Using a hand or stand mixer, beat the softened butter and brown sugar until the mixture is light and fluffy—this usually takes about 2 minutes. Then beat in the egg, followed by the yogurt and vanilla extract. The batter will look a bit lumpy, but that’s totally okay. Don’t overmix here or your muffins might turn out tough.

Step 5: Combine Wet and Dry Ingredients

Add your dry ingredient mix to the wet ingredients and stir until just combined—make sure no dry flour is visible, but don’t overbeat! Gently fold in the cranberries coated with sugar to keep that bright burst in every muffin bite.

Step 6: Fill Muffin Tin and Bake

Use a cookie scoop or large spoon to evenly fill each muffin liner right to the top—that extra batter gives you that perfect domed top. Bake for about 18-20 minutes. Your muffins are ready when they’re golden brown on top, and a toothpick inserted comes out clean. Let them cool in the pan for 5 minutes, then move to a wire rack so they don’t get soggy underneath.

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Pro Tips for Making Cranberry Yogurt Muffins Recipe

Don’t Overmix: Overworking the batter develops gluten, which can make your muffins dense instead of tender.
Cold Egg Alert: Always use room temperature eggs for a smoother mix that traps air better.
Freeze Cranberries Well: Using frozen cranberries straight from the freezer prevents the batter from becoming watery.
Check Early: Oven temperatures vary, so start checking your muffins at 18 minutes to avoid overbaking.

How to Serve Cranberry Yogurt Muffins Recipe

Cranberry Yogurt Muffins Recipe - Serving

Garnishes

I love sprinkling a tiny bit of coarse sugar or sanding sugar on top before baking for an extra sparkle and crunch. Sometimes, I serve these muffins with a pat of butter or a smear of cream cheese that just melts into that crumbly muffin goodness.

Side Dishes

These muffins pair beautifully with a hot cup of coffee or a creamy latte. For a more substantial breakfast, I like to serve them alongside fresh fruit salad or a simple green smoothie. They also make a great midday snack with a glass of milk or tea.

Creative Ways to Present

For brunch gatherings, I’ve arranged a muffin tower on a pretty cake stand surrounded by sprigs of fresh rosemary and cranberries for a festive look. Wrapping each muffin in parchment and tying with twine makes a sweet gift or party favor, too.

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container at room temperature for up to two days. If I want to keep them longer, I pop the container in the fridge, and they stay fresh for about a week. Just bring them to room temp before serving for the best taste.

Freezing

These muffins freeze beautifully! I wrap each one tightly in plastic wrap and place them in a freezer-safe bag. When I’m ready, I just thaw overnight in the fridge or at room temperature for a few hours. It’s a great way to always have a quick breakfast or snack on hand.

Reheating

To reheat, I pop a muffin in the microwave for about 20-30 seconds or warm it up in a toaster oven for a few minutes. This revives the soft texture and brings out the warm, inviting aroma.

FAQs

Can I use frozen cranberries in this Cranberry Yogurt Muffins Recipe?

Absolutely! Frozen cranberries work just fine and are actually a good choice if fresh ones aren’t available. Just toss them directly into the batter without thawing to prevent the muffin batter from becoming watery and to keep the cranberries evenly distributed.
Can I substitute yogurt with sour cream?

Yes, sour cream can be used instead of yogurt to add richness and moisture. The texture and tang will be quite similar, but make sure to use plain sour cream and adjust sweetness if needed.
How do I make jumbo cranberry yogurt muffins?

To make jumbo muffins, simply fill 6 muffin cups instead of 12 and increase the baking time to about 22-25 minutes. Always test by inserting a toothpick to check for doneness—you want it to come out clean.
Can I make this recipe vegan?

For a vegan version, swap butter for a plant-based spread or coconut oil, use a plant-based yogurt, and substitute the egg with flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water). The texture may vary slightly but will still be delicious!
How long do cranberry yogurt muffins stay fresh?

Freshly baked cranberry yogurt muffins stay fresh at room temperature for up to two days. If refrigerated in an airtight container, they’ll keep for about a week. Just warm them a bit before eating for the best experience.

Final Thoughts

This Cranberry Yogurt Muffins Recipe has become one of my go-to treats because it’s simple, forgiving, and downright delicious. Whether you’re baking for your family, friends, or just to indulge a little, you’ll find these muffins hit the perfect balance of tart and sweet with that moist, tender crumb every time. Honestly, once you try them, you’ll keep coming back to this recipe. So go ahead, grab your mixing bowl and cranberry stash — your kitchen is about to smell amazing!