Banana Cranberry Muffins are a delicious way to start your day! This bakery-style muffin recipe is perfect for holiday breakfasts and brunch and makes a stellar seasonal snack!
After thoroughly losing my mind over just how delicious my Cranberry Cornbread came out; I decided a bit more cranberry experimentation is in order.
Traditionally I go the savory-sweet route, employing goodies like goat cheese and butternut squash as the base for my cranberry faceplant. This time around I decked out banana bread muffins with fresh cranberries and white chocolate chips and THERE IS NO GONING BACK!
They’re so so good, and I’m beyond stoked to share this recipe today!
Banana Cranberry Muffins
These banana cranberry muffins totally have a cupcake/poundcake vibe to them.
The inside is moist and fluffy and with a little vanilla frosting on top, no one would be able to tell the difference! Of course you won’t need a drop of frosting because these bad boys are perfect just the way they are, in all their muffin glory!
recipe tips and tricks
I’m going to skip the chit chat and get right into describing these muffins and a bit of the technique behind them. Don’t skip ahead to the recipe without these little gems of into, mmkay?
Because we opted for a banana bread base for these kickin’ cranberry muffins, there’s this glorious golden crust around the edges that gives it this awesome bakery-style texture. There’s a light caramelized crunch when you first bite into the muffin top, followed by a light and fluffy center flecked with tart cranberries and sweet white chocolate.
muffin top tip
Speaking of muffin top, there’s something you’re going to have to promise me. If you like a good muffin top all up in your muffin, you will want to divide this batter between 12 standard muffin cups.
The batter will be almost to the top of each muffin liner (*GASP!*) but if you want ze muffin top, you’ve got to play ball. The baking powder and high baking temp will help it rise, so as long as you don’t make any substitutions you’re golden. Prefer slightly smaller muffins or need to serve a few extra people? This recipe can end up yielding 18-20 smaller muffins if you only fill each muffin cup about 1/2-3/4 full.
spotty bananas FTW!
If you want the banana’s sweetness and flavor to shine through here, you’re going to want to use ultra-ripe bananas. Grab those forgotten bananas on your counter that are covered in spots and far too sweet to eat on their 0wn. Those are the perfect baking bananas and will give these cranberry muffins a delightful burst of banana flavor.
Craving a kiss of citrus? Feel free to add a little fresh orange zest to the muffin’s batter!
Banana Cranberry Muffins
Banana Cranberry Muffins are a delicious way to start your day! These bakery-style muffin are sweet and fluffy!
- 1 cup fresh cranberries
- 2 cups flour (240 grams)
- 1 cup plus 3 TBSP granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup mashed ultra-ripe banana
- 1 cup plain Greek yogurt or 1 (7 oz) container plus 2 TBSP milk if needed
- 1/4 cup avocado oil (or favorite light baking oil)
- 1 tsp pure vanilla extract
- 1/3-1/2 cup white chocolate chips (optional)
Chop cranberries by cutting the larger ones in quarters and the smaller ones in half. This is key for distributing all the cranberry goodness in each muffin! It seems daunting at first but goes by fast.
Measure flour using the spoon and sweep method or measure by weight for accuracy. Mix together dry ingredients in a medium bowl. Set aside.
In a small bowl, gently whisk eggs until just combined.
In a large bowl, add you mashed banana and use a hand mixer (stand mixer works too!) to beat the banana until little lumps remain. Add yogurt, oil, vanilla and whisked egg and beat until just combined.
Sprinkle half the flour mixture into the wet mixture and beat gently over medium-low until just starting to incorporate, then beat in remaining flour. Fold in chopped cranberries and white chocolate.
The batter will be a bit thick and sticky, don't fret. Divide batter evenly between 12 lined muffin cups. The batter will be almost to the top of each muffin liner but if you want a bakery-style muffin top, this is key.
Place on the center rack and bake at 400 (yup! 400!) for 18-22 minutes or until an inserted toothpick comes out dry + clean from the center of the muffin. Oven times will vary so check the muffins for doneness around the 18 minute mark. Mine were done in 20.
Allow to cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Baking the muffins at 400 F seems a little weird at first but it's key for getting a great rise and fluffy bakery-style results here.
For best results allow muffins to cool before faceplanting. Leftover muffins are great the next day! I like to wrap them individually in plastic wrap and place in an airtight container on the counter.
Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. Adjust as needed.
If you get a chance to try these banana cranberry muffins, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up!