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Cranberry Muffins

  • Servings: 12 to 14 muffins
  • Course: Breakfast

Sugared cranberries bake into a melty crimson deliciousness that makes muffin pan cleanup a challenge. Start with Reynolds® StayBrite® Baking Cups and skip extra scrubbing. You can use Reynolds® StayBrite® Baking Cups without a muffin pan and place them directly on a baking pan. If there is not enough batter to fill every cup in the muffin pan, fill the empty spots halfway with water before baking for more batter. Reynolds® StayBrite® Baking Cups make it easy to pop baked muffins out of the pan and transfer to a plate or container, even while they're warm. Or you can leave them in the Reynolds® StayBrite® Baking Cups - they come in different colors and designs, so you can dress these muffins up for any occasion!

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  • 1 cup fresh cranberries
  • 2 tablespoons sugar
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon finely shredded orange peel
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • Reynolds® StayBrite® Baking Cups


Step 1

Line twelve to fourteen 2-1/2-inch muffin cups with Reynolds® StayBrite® Baking Cups. In a medium bowl toss cranberries with the 2 tablespoons sugar. Set aside.

Step 2

In a large bowl combine flour, 1/4 to 1/2 cup sugar, the baking powder, orange peel, and salt. Stir well. Combine egg, milk, and butter. Make a well in center of flour mixture; add egg mixture and cranberries. Stir just until moistened. Spoon into prepared muffin cups.

Step 3

Bake in a 400 degree F oven about 15 minutes or until golden. Serve warm. Makes 12 to 14 muffins.

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