Do you love sweet, soft muffins with a fruity taste? Then you will love this Ina Garten Cranberry Muffins Recipe.
These muffins are light, fluffy and full of juicy cranberries. They taste sweet and a little tangy. You can make them at home with simple kitchen items.
They are great for breakfast, snacks or dessert. The buttery flavor and soft crumb make every bite perfect.
Try this Ina Garten Cranberry Muffins Recipe and enjoy warm, bakery-style muffins fresh from your oven.
My Experience With This Ina Garten Cranberry Muffins Recipe
I made this recipe on a cool morning. My kitchen smelled like butter and vanilla. When the muffins baked, they turned golden and soft. The cranberries looked bright and tasted amazing.
My family loved them right away. We ate them with tea, and they were gone in minutes. Now I bake them often on weekends and holidays. They are easy to make and always taste wonderful.
Recipe Card info
- Recipe Name: Ina Garten Cranberry Muffins Recipe
- Servings: 12 muffins
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Course: Breakfast, Snack, Dessert
- Cuisine: American
- Calories: 210 kcal per serving
Equipment List
- Mixing bowls
- Muffin tin
- Paper muffin liners
- Hand or stand mixer
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Cooling rack
Ingredients You Need for Ina Garten Cranberry Muffins Recipe
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh or frozen cranberries (cut in half)
- ¾ cup milk
- 2 large eggs
- ½ cup melted butter (unsalted)
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (optional)
Step-by-Step Guide
- Preheat the Oven
Set oven to 375°F (190°C). Line muffin tin with paper liners. - Mix Dry Ingredients
In a bowl, add flour, sugar, baking powder, baking soda and salt. Mix well. - Add Cranberries
Put the cranberries in the dry mix. Toss them lightly so they get coated. - Mix Wet Ingredients
In another bowl, whisk eggs, milk, melted butter and vanilla together. - Combine Both Mixes
Pour the wet mix into the dry mix. Stir gently with a spatula. - Add Orange Zest
Add orange zest if you like. It gives a fresh and fruity taste. - Fill the Muffin Cups
Spoon the batter into muffin cups. Fill them about three-fourths full. - Bake the Muffins
Put them in the oven. Bake for 20–25 minutes until golden brown. - Check if Done
Insert a toothpick in the center. If it comes out clean, they’re ready. - Cool the Muffins
Let muffins cool in the tin for 5 minutes, then move to a rack. - Serve and Enjoy
Serve warm with butter or eat plain with coffee or tea.
Tips to Make the Best Ina Garten Cranberry Muffins Recipe
- Use fresh cranberries for a juicy flavor.
- Don’t overmix the batter; it makes muffins heavy.
- Add orange zest for a bright, fresh taste.
- Use milk and eggs at room temperature.
- Let muffins cool a bit before removing them.
Common Mistakes to Avoid
- Don’t use too many cranberries; they can make muffins soggy.
- Don’t bake too long, or they will get dry.
- Always use paper liners to avoid sticking.
- Don’t mix hot butter with eggs; it can cook them.
- Stir the batter gently; don’t overmix it.
Serving Suggestions
Serve Ina Garten Cranberry Muffins warm with butter or cream cheese. They taste great with coffee or tea. You can also sprinkle some powdered sugar on top to make them look pretty.
These muffins are perfect for breakfast, brunch or parties. They also go well with scrambled eggs or fruit salad for a full meal.
Variations You Can Try
- Cranberry Orange Muffins: Add orange juice for a fruity twist.
- Cranberry Nut Muffins: Mix in chopped walnuts or pecans.
- White Chocolate Cranberry Muffins: Add white chocolate chips.
- Cranberry Lemon Muffins: Use lemon zest instead of orange zest.
- Cranberry Coconut Muffins: Sprinkle shredded coconut on top.
Storage and Reheating Tips
Let muffins cool before storing. Keep them in an airtight box at room temperature for 3 days. For longer storage, keep them in the fridge for 5 days.
You can freeze them for up to 2 months. To reheat, warm in the microwave for 15 seconds or in the oven for 5 minutes at 300°F (150°C). They will taste soft and fresh again.
Nutrition Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 210 kcal |
| Protein | 4 g |
| Carbohydrates | 29 g |
| Fat | 9 g |
| Fiber | 2 g |
| Sugar | 14 g |
| Sodium | 180 mg |
Health Benefits
These muffins taste good and are good for you too. Cranberries are full of antioxidants that keep your body strong. They help your immune system and are good for your stomach.
Butter and milk give calcium and vitamin D. The fiber in cranberries and flour keeps you full longer. You can also make them healthier by using less sugar or whole wheat flour.
Ina Garten Cranberry Muffins Recipe
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh or frozen cranberries cut in half
- ¾ cup milk
- 2 large eggs
- ½ cup melted butter unsalted
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest optional
Instructions
Preheat the Oven
- Set oven to 375°F (190°C). Line muffin tin with paper liners.
Mix Dry Ingredients
- In a bowl, add flour, sugar, baking powder, baking soda and salt. Mix well.
Add Cranberries
- Put the cranberries in the dry mix. Toss them lightly so they get coated.
Mix Wet Ingredients
- In another bowl, whisk eggs, milk, melted butter and vanilla together.
Combine Both Mixes
- Pour the wet mix into the dry mix. Stir gently with a spatula.
Add Orange Zest
- Add orange zest if you like. It gives a fresh and fruity taste.
Fill the Muffin Cups
- Spoon the batter into muffin cups. Fill them about three-fourths full.
Bake the Muffins
- Put them in the oven. Bake for 20–25 minutes until golden brown.
Check if Done
- Insert a toothpick in the center. If it comes out clean, they’re ready.
Cool the Muffins
- Let muffins cool in the tin for 5 minutes, then move to a rack.
Serve and Enjoy
- Serve warm with butter or eat plain with coffee or tea.
Notes
- Use fresh cranberries for a juicy flavor.
- Don’t overmix the batter; it makes muffins heavy.
- Add orange zest for a bright, fresh taste.
- Use milk and eggs at room temperature.
- Let muffins cool a bit before removing them.
FAQs about Ina Garten Cranberry Muffins Recipe
1. Can I use dried cranberries?
Yes. Soak dried cranberries in warm water for 10 minutes before using them.
2. How can I make the muffins soft and fluffy?
Don’t mix the batter too much. Use fresh baking powder for the best rise.
3. Can I use buttermilk instead of milk?
Yes. Buttermilk makes muffins softer and adds a nice tangy taste.
4. Can I make this recipe dairy-free?
Yes. Use plant-based milk and oil instead of butter. They stay soft and tasty.
5. How do I know when they’re baked?
Stick a toothpick in the center. If it comes out clean, the muffins are done.
Final Thoughts
This Ina Garten Cranberry Muffins Recipe is simple, quick and full of flavor. Each muffin is soft, fruity and golden on top.
You can enjoy them for breakfast, snacks or anytime you want something sweet. The mix of buttery flavor and tart cranberries is perfect.
Make these muffins today and fill your kitchen with a warm, cozy smell. Your family will love them — and you’ll love how easy they are to bake!
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!