If you’re on the hunt for a breakfast treat that’s bursting with tangy-sweet cranberries and fluffy, tender crumb, then you’re going to love this Cranberry Yogurt Muffins Recipe. I absolutely love how these muffins turn out: moist, flavorful, and just the right balance between tart and sweet. Whether it’s for a cozy morning with coffee or a snack on the go, these muffins always hit the spot. Stick around—I’m going to share all my best tips to help you nail these every single time!

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Why You’ll Love This Recipe

Bursting with Cranberry Flavor: Using fresh or frozen cranberries gives these muffins a natural tang that brightens every bite.
Perfectly Moist Texture: The yogurt adds moisture without heaviness, making these muffins soft yet substantial.
Easy to Make: With straightforward ingredients and simple steps, these muffins are accessible for any home baker.
Great for Make-Ahead: They store well and freeze beautifully, so you can enjoy them all week long.

Three muffins stacked on top of each other, each in white paper liners showing soft, light brown tops with a crumbly texture and red berry pieces inside the muffins. The muffins have red berries scattered within the cakes and a few loose red berries around the base on a wooden board. The background and surface show a white marbled texture softly blurred in the distance. Photo taken with an iphone --ar 2:3 --v 7 - Cranberry Yogurt Muffins, cranberry muffins, yogurt muffins, healthy breakfast muffins, easy cranberry muffin recipe

Ingredients You’ll Need

These ingredients come together to create muffins that are not only tasty but also have lovely texture and balance. I always recommend using fresh ingredients when possible, but frozen cranberries work just as well and are great for off-season baking.

Flat lay of fresh bright red cranberries spilling gently from a small simple white ceramic bowl, a small white bowl filled with granulated sugar crystals, a neat pile of all-purpose flour on a white ceramic plate, a small mound of golden brown sugar on another white ceramic plate, a solid chunk of pale yellow softened unsalted butter resting on a white ceramic dish, a single large brown whole egg with a smooth uncracked shell, a small white bowl filled with creamy plain yogurt, a small white bowl containing clear vanilla extract liquid, and scattered teaspoons of baking powder, baking soda, and a pinch of salt arranged symmetrically in white ceramic bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cranberry Yogurt Muffins, cranberry muffins, yogurt muffins, healthy breakfast muffins, easy cranberry muffin recipe

Cranberries: Whether fresh or frozen, cranberries add that signature tartness and beautiful color.
Granulated sugar: This is optional but helps to mellow out the tartness of cranberries and adds a subtle sweetness to the fruit coating.
All-purpose flour: The base of your muffins; sift it for lighter texture.
Baking powder: Gives your muffins the rise you want, making them fluffy and soft.
Baking soda: Works with yogurt’s acidity to tenderize and lift the batter.
Salt: Just a pinch enhances flavor without being obvious.
Unsalted butter: Softened to room temperature for easy creaming—this adds richness and depth.
Brown sugar: Packed and adds a hint of molasses flavor, complementing the cranberries perfectly.
Large egg: Room temperature eggs blend smoothly into the batter ensuring even texture.
Plain yogurt: Adds moisture, tang, and keeps the crumb tender.
Vanilla extract: A splash of warmth and sweetness to round out the flavors.

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 like to keep things fun in the kitchen by mixing up this Cranberry Yogurt Muffins Recipe with a few different twists—feel free to play around and find what you love best!

Add Zest: I often add a teaspoon of orange zest to the batter for a fresh citrus note that pairs so well with cranberries.
Switch Yogurt Flavors: Plain yogurt is classic, but swapping in vanilla or even Greek yogurt can change the flavor profile and texture slightly.
Make It Nutty: Toss in chopped walnuts or pecans for some delightful crunch—my family goes crazy for this addition.
Use Different Berries: If cranberries aren’t your jam, try raspberries or blueberries as a tasty substitute.

How to Make Cranberry Yogurt Muffins Recipe

Step 1: Prep Your Oven and Cranberries

Start by preheating your oven to 400°F (200°C) and line your muffin pan with cupcake liners or spray it generously with cooking spray. While the oven warms, toss your cranberries with the granulated sugar until they’re well coated—this little step helps balance the tartness and prevents them from sinking to the bottom of the muffins later on.

Step 2: Mix Dry Ingredients

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Sifting not only helps blend the ingredients but also ensures your muffins come out light and airy.

Step 3: Cream Butter, Sugar, and Add Wet Ingredients

Using a hand or stand mixer, beat the softened butter and brown sugar until the mixture is pale and fluffy—usually about two minutes. This creaming process traps air that’s key to tender muffins. Then, mix in the egg, followed by yogurt and vanilla extract. Don’t worry if the batter looks a bit lumpy; that’s totally normal at this stage.

Step 4: Combine Wet and Dry Ingredients

Slowly add your dry ingredients into the wet mixture, stirring until just combined. Resist the urge to overmix here—you want to avoid tough muffins. Finally, gently fold in the cranberry and sugar mixture, distributing those juicy bursts evenly.

Step 5: Fill Muffin Tins and Bake

Using a cookie scoop or large spoon, fill each muffin cup to the very top. This gives you those tall, impressive muffins we all dream about. Bake for 18-20 minutes. You’ll know they’re done when tops turn golden brown and a toothpick inserted comes out clean (or with just a few moist crumbs).

Step 6: Cool and Enjoy

Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. This keeps their bottoms from getting soggy and lets them set just right. Trust me, this resting step makes a difference!

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Pro Tips for Making Cranberry Yogurt Muffins Recipe

Coating Cranberries in Sugar: This little trick keeps berries from sinking and distributes sweetness nicely throughout the muffin.
Don’t Overmix the Batter: Overworking the batter makes muffins tough, so stop stirring as soon as flour disappears.
Use Room Temperature Ingredients: I learned this the hard way—batter comes together more smoothly, and muffins rise better.
Fill Muffin Cups to the Top: It may feel like a lot, but this creates beautifully domed muffins every time.

How to Serve Cranberry Yogurt Muffins Recipe

The image shows six muffins with a rough, crumbly top studded with bright red cranberries. One muffin is in the front on a wooden board, surrounded by a few loose cranberries scattered on the board and wooden surface below. The muffins' paper liners are white and slightly wrinkled, holding the golden brown baked texture with visible red berry spots. The background is soft and light, and the whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Cranberry Yogurt Muffins, cranberry muffins, yogurt muffins, healthy breakfast muffins, easy cranberry muffin recipe

Garnishes

I like to sprinkle a little raw sugar on top of each muffin right before baking for an extra subtle crunch and sparkle. Occasionally, I’ll add a tiny pat of butter or a smear of cream cheese when serving—it’s downright indulgent and irresistible.

Side Dishes

Pair these muffins with a hot cup of coffee or tea for a simple combo. For a fuller breakfast, I like to serve them alongside scrambled eggs or yogurt parfaits topped with granola and fresh fruit.

Creative Ways to Present

For holiday gatherings, I’ve served these muffins in a pretty basket lined with a linen napkin and added a little rosemary sprig for a festive touch. You could even drizzle a light glaze made with powdered sugar and orange juice to make them look bakery-worthy!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store these muffins at room temperature in an airtight container for up to 2 days. If I’m saving them for longer, I pop them in the fridge and they stay fresh for about a week. Just be sure to bring them back to room temp or warm slightly before eating to bring back their softness.

Freezing

I freeze these muffins all the time. Just wrap each muffin tightly in plastic wrap, then place them in a freezer-safe bag or container. They freeze beautifully for up to 3 months and thaw quickly on the counter or in the microwave.

Reheating

To reheat, I zap the muffins in the microwave for 15-20 seconds or pop them in a preheated 350°F oven for about 5 minutes. This refreshes their texture, making them taste freshly baked.

FAQs

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

Absolutely! Frozen cranberries work just as well as fresh in this recipe. Just toss them with sugar while still frozen to prevent them from sinking to the bottom of the batter.
What type of yogurt is best to use?

Plain yogurt is ideal to keep the flavor balanced, but you can use Greek yogurt for extra creaminess or vanilla yogurt for a sweeter twist. Just avoid flavored yogurt with chunks of fruit, as it might change the texture.
Can I make jumbo cranberry muffins with this recipe?

You bet! Just fill 6 muffin cups instead of 12 and bake for 22-25 minutes, or until golden and a toothpick tests clean.
How long will these muffins stay fresh?

Stored in an airtight container at room temperature, they’ll stay fresh for 1-2 days, or up to a week refrigerated. For longer storage, freezing is your best bet.

Final Thoughts

This Cranberry Yogurt Muffins Recipe has become a staple in my kitchen because it’s just so reliable and delicious. I love sharing these with friends and family, who always rave about their moist crumb and bright cranberry bursts. If you’re looking to add a cheerful, homemade touch to your mornings or gatherings, I can’t recommend this recipe enough—give it a try, and I bet it’ll become a favorite in your home too!