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One-bowl cranberry muffins.

Every year, as fall fades into winter, I make sure to stock up on fresh cranberries. They’re so affordable this time of year, and I know once the season passes, they’ll either disappear from the shelves or become ridiculously expensive. So, I freeze bags of them to use throughout the year—whether it’s for homemade cranberry sauce, baked goods, or my other favorite recipe for honey fermented cranberries.

Another recipe I love is for one-bowl cranberry muffins. My family loves them and I make them often throughout the winter. The best part? They only require one bowl! That means minimal mess, fewer dishes, and a recipe that’s as easy to clean up as it is to make. Perfect for busy mornings, impromptu baking sessions, or those days when you just don’t feel like spending extra time scrubbing dishes.

Plus, I absolutely love the combination of cranberries and almond. It’s a pairing I also use in my Cranberry Christmas Cake, which I make every holiday season.

But today, let’s focus on these cranberry muffins. They’re soft, lightly sweet, and bursting with juicy cranberries in every bite. Here’s how to make them:

Ingredients

Here’s everything you need to make these easy one-bowl cranberry muffins:

2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup vegetable oil
3/4 cup milk or half-and-half
2 large eggs
2 tsp almond extract (or vanilla or orange if you prefer)
2 cups fresh or frozen cranberries
3 Tbsp Demerara sugar (optional, for topping – or other sparkling sugar online here)

Instructions

Preheat the Oven: Preheat your oven to 350°F and grease or line a 12-cup muffin tin with paper liners.
Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the Wet Ingredients: Pour in the vegetable oil, milk, eggs, and almond extract. Whisk until everything is well combined.
Fold in the Cranberries: Gently stir in the cranberries with a spatula until evenly distributed.
Fill the Muffin Cups: Scoop the batter evenly among the 12 muffin cups. Sprinkle the tops with sparkling sugar if you’re using it.
Bake: Bake for about 25 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
Cool and Enjoy: Let the muffins cool in the pan for a few minutes before transferring them to a cooling rack.

Why These Cranberry Muffins Are a Favorite:

One Bowl, No Hassle: Everything comes together in one bowl—fewer dishes, less cleanup.
Quick & Easy: Ready in under an hour from start to finish.
Year-Round Goodness: Thanks to my frozen cranberry stash, I can make these anytime.
Perfect Flavor Combo: Sweet almond extract balances the tangy cranberries perfectly.
Naturally Delicious: Try pairing these muffins with a spoonful of Honey Fermented Cranberries for an extra burst of flavor!

These muffins are a staple in my kitchen, whether I’m enjoying one with my morning coffee or sharing a batch with friends.

If you’re as big a fan of cranberries as I am, don’t miss my Cranberry Christmas Cake—it’s another seasonal favorite you’ll love.

For a delightful breakfast treat, you might also enjoy my Perfect Glazed Cranberry Orange Scones, which combine the tartness of cranberries with the bright citrus flavor of orange.

And if you’re interested in preserving cranberries for future use, check out my guide on Canning Cranberry Sauce with Orange and Spices. It’s a wonderful way to enjoy the flavors of the season all year long.

I hope you try these muffins and love them as much as I do. Let me know how they turn out—I’d love to hear from you.