Cranberry & Cinnamon Muffins

Make these the night before for a laid-back—but still delicious—holiday morning.
Publish date:
cranberry and cinnamon muffins

Recipe by Anna Theoktisto

  • Makes 12 muffinsServings


  • 1 cup sugar
  • 2 tsp. ground cinnamon
  • 1 stick butter, at room temperature
  • 2 large eggs
  • 2 cups flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 cup milk
  • 1 tsp. pure vanilla extract
  • 1 1/2 cups fresh or frozen cranberries, patted dry


In bowl, mix 1/4 cup sugar and cinnamon. In large bowl, using electric mixer, beat butter and 3/4 cup sugar until fluffy, 4 minutes. Beat in eggs. In third bowl, whisk flour, baking powder, and salt; beat half of dry ingredients into butter and sugar. Beat in milk and vanilla, then remaining dry ingredients. Fold in cranberries. Divide batter among greased 12-cup muffin pan. Sprinkle with cinnamon sugar. Bake at 350° until tester comes out clean, 25 to 28 minutes. Let cool in pan for 10 minutes. Cool completely on wire rack.