Cranberry Crumb Muffins – A Fall Must

Cranberry Crumb Muffins are a new favorite of mine… yes a FAVORITE!!  Trust me when you try these you will love them too!

It is Cranberry Season!

I am a big, big cranberry fan.  I love dried one, fresh ones, frozen ones, cranberries in drinks, cranberries in bread, muffins, cookies.  Really in most anything.  I just love cranberries.

I love the tartness but also the hint of sweet in each bite.  They add just the right little something that makes everything you put them in a little more special.  And yes, you can use cranberries in more than just the sauce at Thanksgiving. 

So Much Cranberry!

For this recipe I used a whole bag of cranberries.  That means each muffin is loaded with tons and tons of cranberries.  Some of them bursted during baking, giving the muffins a little bits of deep cranberry color.  Some of them stayed whole and when you bite into them you get burst if cranberry goodness.

If you wanted to add in dried cranberries for even more cranberry goodness you could.  

You can also use frozen if you need, so you can make them year round. 

Oh… the Crumb Topping

The crumb topping is so, so special on these muffins.  It is based in butter, flour and sugar but then there is the added surprise of oatmeal.  I love the addition of the oatmeal as it adds a great texture and bite making the topping better than most.

You could also add in some finely chopped pecans or walnuts if you wanted even more crunch.  You could also add in some cinnamon for a little extra spice … really there are so many options.

Muffin Time!

12 large muffins

Cranberry Crumb Muffins

Cranberry Crumb Muffins are light and fluffy muffins with bursts of cranberries in each bite!

15 minPrep Time

25 minCook Time

50 minTotal Time

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2 eggs
1 cup sugar
1/2 cup brown sugar
2 teaspoons vanilla bean paste or vanilla extract
1/4 cup butter, melted & slightly cooled
1/4 cup vegetable oil
1/2 cup half & half (or whipping cream)
1/2 cup milk (I used whole)
2 tablespoons apple cider vinegar
2 1/2 cup flour
3 teaspoons baking powder
1 teaspoon salt
12 oz bag fresh cranberries (or frozen)
1 cup flour
3/4 cups oats
1/2 cup brown sugar
1 teaspoon baking powder
1 cup butter, cut into small pieces


Preheat oven to 350
Line a muffin tin with liner or spray with nonstick spray
In the bowl of a stand mixer beat together eggs and sugars until light and fluffy
Add in vanilla and mix until well combined
While still mixing slowly stream in butter and vegetable oil until just combined
Scrape down sides and then add in half & half, milk and vinegar mixing until combined
In a small bowl whisk together flour, baking powder and salt
Slowly add in flour mixture until just combined
Fold in cranberries, making sure to not over mix and bust the cranberries
Using a ice cream scoop, fill muffin tins almost to the top
In a small bowl combine topping ingredients using a pastry butter, fork or your fingers until it resembles course sand
Generously sprinkle topping over muffins
Bake for 24-28 minutes or until the tops are golden brown and a toothpick comes out clean when inserted into the center
Remove and let cool for 10 minutes before serving (if you can)


You can use fresh or frozen cranberries - when in season buy extra and freeze them so you have them year round



4465 cal


132 g


751 g


82 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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