Cinnamon and Cranberry Muffins

I don’t know about you, but there’s something about Autumn that makes me want to bake more. I think it’s because I love being indoors and cosy, with the smell of something delicious cooking in the oven. This is the first time I’ve shared a recipe as I don’t think of myself as a food blogger. But these Cinnamon and Cranberry Muffins are so easy to make I thought I’d tell you about them.

I love baking but I stopped doing it because I used to think it was an all day affair. I thought that my kitchen would be a total mess and it would leave me feeling exhausted. This recipe is so quick to do that I couldn’t resist.  The best part was that the kitchen was cleaned up and I had a cuppa ready before the muffins were finished cooking!


Cinnamon and Cranberry muffins


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One of the best things about this recipe is that the chances are you already have all of the ingredients in the cupboard. If you do have to purchase anything, there are plenty of recipes that use many of the ingredients listed here so you’ll be able to use them up.


Scroll down to see the recipe for my Cinnamon and Cranberry Muffins.



Cinnamon and Cranberry Muffins

20 minutes

Total Time: 20 minutes

Category: Sweet Treat


Cinnamon and Cranberry Muffins

The smell of these Cinnamon and Cranberry Muffins will fill your house with the scent of Christmas!


  • 250g Plain Flour
  • 2 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Bicarbonate of Soda
  • 100g Caster Sugar
  • 1 teaspoon Ground Cinnamon
  • 1/4 Ground Nutmeg
  • 125ml Semi-Skimmed Milk
  • 75ml Fresh Orange Juice
  • 1 Egg
  • 150g Dried Cranberries
  • 75ml Vegetable Oil
    For The Topping
  • 3 teaspoons Demerara Sugar


  1. Preheat the oven to 200ºC/Gas Mark 6
  2. Line a muffin tin with paper cases
  3. Add all of the dry ingredients to a bowl
  4. Pour the milk into a jug and add the fresh orange juice until it reaches 200ml
  5. Add the oil and egg and lightly beat until combined
  6. Pour the liquid into the bowl with the dry ingredients and stir until lightly combined (you want a lumpy mixture to get the best muffins)
  7. Fold in the cranberries
  8. Spoon into the muffin cases and sprinkle the Demerara Sugar on top
  9. Bake in the oven for 15 - 20 minutes until the muffins are golden
  10. The muffins taste great cold, but even better when still warm!

Suitable for freezing for up to 3 months. Defrost at room temperature. Heat in a warm oven for 5 minutes before serving.


If you enjoyed making these Cinnamon and Cranberry Muffins there’s tons of other recipes on my Pinterest boards. Pop over and have a look!



Cinnamon and Cranberry muffins


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