Cranberry Banana Muffins

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These Cranberry Banana Muffins are a fresh twist on a classic! Bursting with juicy cranberries and a hint of orange zest, they’re moist, flavorful, and perfect for breakfast or an afternoon treat.

Cranberry Banana Muffins on a small plate next to a cup of coffee.

Banana muffins with cranberries

These Cranberry Banana Muffins are a perfect fall muffin! But if you throw a few bags of fresh cranberries in your freezer during cranberry season, you can make these tasty muffins all year.

Muffins are the one thing I can throw together with almost no effort at all. It started when my kids were young and their love for eating and my love for baking. Muffins are fast, easy and so tasty. They are great for breakfast, snacking, or throwing into a lunch box.

Even now that my kids are fully grown, I still make muffins quite regularly. The Cranberry Banana Muffins are my latest creation. As soon as cranberries hit the stores in the fall, I grab several bags and start baking. I already have one cranberry orange muffin on my blog and they are a favorite, but this time I wanted something a bit different. Since I had several very ripe bananas on my counter, I whipped up some banana muffins and then added the cranberries. Delicious!

I started with my banana blueberry muffin recipe and adapted it slightly to create these great muffins! Hey, they don't call me the "Muffin Queen" for nothing! (Actually, it's a self-appointed title, but I think it's well-earned!)

Key ingredients

Ingredients in small bowls on a wooden board.

Cranberries - Use fresh or frozen cranberries.
Bananas - The riper the better!
Orange Zest - Adds delicious fresh flavor to the muffins.
Flour: Regular all-purpose flour. When measuring your flour, be certain to use the fluff and scoop method. This helps prevent over-compacting your flour, which can result in dry muffins.
Sugar - Only ½ cup of sugar is used in the batter. If you want sweeter muffins, you can sprinkle the top of the muffins with a bit of sugar before baking.
Eggs - Helps provide lift and structure to the muffins.
Milk - Use your favorite type of milk. I used whole milk.
Oil - Helps develop the crumb in the muffins. Use your favorite light-flavored oil.
Vanilla - Use pure vanilla extract.
Leavening - Both baking powder and baking soda are used.

Making cranberry banana muffins

Eggs, milk, sugar and vanilla in a glass mixing bowl.

Whisk together the eggs, milk, oil, and vanilla.

Mashed bananas and orange peel being added to a liquid mixture in a glass bowl.

Stir in mashed bananas and orange zest.

Add flour, baking powder, baking soda, and salt. Mix just until combined.

Chopped cranberries added to muffin batter.

Gently fold in chopped cranberries.

Scoop batter into greased muffin tins or paper-lined muffin tins.

Bake in a preheated 375°F oven for 15-18 minutes.

Muffin making tips

When adding the dry ingredients to the wet ingredients, start by adding the flour first. Then, sprinkle the baking powder and salt on top of the flour. Gently mix just the flour, baking powder, and salt together at the top before fully incorporating all the dry ingredients with the wet ingredients.
Don't overmix the batter. Mix just until the ingredients are combined.
If you'd like a sweeter muffin, sprinkle a bit of granulated sugar over the top of the muffins just before baking.
If using frozen cranberries, don't thaw before using. Increase baking time by about five minutes.
Use paper liners or spray your muffin tin with nonstick spray.

Frequently asked questions

How long will cranberry banana muffins last?

When stored at room temperature in an airtight container, the muffins will last for 3-4 days.

Can I freeze these muffins?

Yes, cranberry banana muffins freeze well. Allow muffins to fully cool after baking. Then place in a freezer-safe container or bag. Muffins are best used within three months.