Fresh Cranberry Muffins

Cranberry Muffins on a white tray as a Thanksgiving side dish.

5 from 14 votes

These fresh Cranberry Muffins are the perfect Thanksgiving side dish! They bring a touch of sweetness that sits beautifully next to the turkey and stuffing! With those bright red tart fresh cranberries, they are festive and ready for any occasion during the holiday season!

Prep Time12

Cook Time18

Total Time30

Course: Side Dish

Cuisine: American

Servings: to 21

Calories: 207kcal

Author: Meryl Downing

Equipment

2 muffin tins

Ingredients

2 cups flour
1 cup almond flour
1 cup rolled oats
½ cup sugar
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup coconut oil melted
½ cup maple syrup
¾ cup orange juice
3 eggs
3 cups fresh cranberries (12oz bag) rinsed
½ cup pecans or walnuts chopped

Instructions

Preheat oven to 400° F.
In a large bowl, whisk together dry ingredients, add everything else and mix until combined (mix in half of the nuts and save half for topping).
Line 19 to 21 muffin cups with paper liners and spray lightly with cooking spray. Fill cups almost full. Sprinkle with remaining nuts.
Bake at 400°F for 17 to 22 minutes. Do not open the oven door to peek until at least 17 minutes is up! Serve with butter.

Notes

Make Ahead and Freezer Instructions - Muffins can be made ahead and frozen for up to 4 months, or stored in the fridge for 4 days. They can be made ahead, frozen and thawed for Thanksgiving, or made a day or two before the holiday and kept in the fridge. You can even throw them in the oven for a few minutes if you want to warm them through.

Lining Your Muffin Tins - Make sure you line your muffin tins so your muffins don't stick! I used paper muffin liners (also lightly spray the liners with cooking spray).

You can use Frozen Cranberries - Fresh or frozen cranberries are fine to use, just give them a good rinse under cold water, no need to thaw. No not substitute dried cranberries.

Nutrition