Ina Garten Cranberry Muffins

I used to skip over cranberry muffins. Too dry, too tart, too… forgettable. But this one changed my mind entirely.

It’s soft in the middle, golden on top, and laced with that perfect pop of cranberry brightness. And the almond extract? That subtle floral note pulls it all together—quietly but confidently.

Here’s how I brought Ina’s version to life—and made it foolproof for busy mornings.

Why I’d Make It Again

What sets these apart is balance. Ina never just tosses in cranberries and calls it a day. This recipe nails the texture and flavor in a few key ways:

• Vegetable oil keeps the crumb tender even days later.
• Almond extract gives it a slightly sweet, almost bakery-style finish.
• Sparkling sugar on top (optional, but lovely) adds crunch and a little visual polish.

You get golden, bakery-style muffins with almost no effort.

Ingredients That Pulled Weight

• All-purpose flour (2 cups) – The base. I tried it with 1 cup white whole wheat once; worked, but slightly drier.
• Granulated sugar (½ cup) – Just enough sweetness to balance the tart fruit.
• Baking powder + baking soda – Gives lift and tender texture.
• Salt (½ tsp) – Always brings the flavors together.
• Vegetable oil (½ cup) – I’ve tested this with melted butter, but oil gives a softer muffin.
• Milk (¾ cup) – Or half-and-half for a richer crumb.
• Eggs (2) – Room temp helps everything bind smoothly.
• Almond extract (1½ tsp) – Not overpowering. Just enough to round out the tartness of the berries.
• Cranberries (2 cups) – Fresh or frozen. If frozen, don’t thaw.
• Sparkling sugar (optional) – For that bakery finish. Ina would.

Custom Tweaks I Tested

• Swapped almond for vanilla – Still delicious, but almond wins.
• Added orange zest once – Beautiful with the cranberries.
• Used dried cranberries (soaked first) – Worked fine, but I prefer the pop of fresh.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Muffins too dense	Overmixed the batter	Stir gently until just combined
Cranberries sank	Didn’t toss in flour first	Lightly coat them in flour before folding in
Tops didn’t brown evenly	Oven too cool or pan too full	Check oven temp, fill ¾ full max

How to Make Ina Garten’s Cranberry Muffins

1. Preheat oven to 350°F. Line a 12-cup muffin tin or grease lightly.
2. Whisk dry ingredients: flour, sugar, baking powder, baking soda, salt.
3. Add wet ingredients: oil, milk, eggs, almond extract. Whisk until just combined.
4. Toss cranberries in a little flour, then fold gently into the batter.
5. Divide into tins (¾ full). Sprinkle with sparkling sugar if using.
6. Bake 25 minutes, or until golden and a toothpick comes out clean.
7. Cool in pan for 10 minutes, then transfer to a rack.

Tips I Always Use

• I use a spring-loaded ice cream scoop for even portions.
• For fresh cranberries, I slice the larger ones in half—they distribute better.
• These freeze beautifully, so I make a double batch and freeze half right away.

Leftover Notes

• Room Temp: Store in an airtight container for up to 3 days.
• Freezer: Wrap individually and freeze up to 3 months.
• To Reheat: 15 seconds in the microwave, or 5 minutes in a 350°F oven.

Reader Qs Answered

Q: Can I use dried cranberries?
A: Yes, but soak them in warm water for 10 minutes first, then drain and dry. Still good—but not quite the same burst.

Q: Why are my muffins dry?
A: Most likely overmixing or overbaking. Stir until just combined and keep an eye on them after 22 minutes.

Q: Can I double the recipe?
A: Absolutely. Just don’t overfill your muffin tins—go ¾ full max.

Try More Recipes:

• Ina Garten Lemon Icebox Cake
• Ina Garten Vanilla Cake Recipe
• Ina Garten Mexican Wedding Cookies