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Cranberry Crunch Muffins

Cranberry Crunch Muffins. A moist delicious muffin with pops of tart cranberry inside and a buttery oatmeal crumble on top. Brunch just got a lot tastier!

Cranberry Crunch Muffins. single muffin with muffins on cooling rack in background.

Cranberry Crunch Muffins, perfect for a weekend brunch.

As a business student, this past year I have been part of a group project to develop a business plan which we based on a Newfoundland themed restaurant. This week marked the end of the course where our student group was required to do a 45 minute business plan presentation  to a panel of real investment bankers.

As part of our strategy to butter up the panel, we served them these delicious muffins featuring wild cranberries from the barrens around Newtown, Bonavista Bay.

Cranberry Crunch Muffins wide shot of a batch of muffins on a cooling rack.

Cranberry Crunch Muffins

The strategy worked and we received some very complimentary comments on our business plan but even more for these awesome muffins. One of the panelists even mentioned that she didn’t like muffins but none-the-less managed to finish the last crumb of the one she was served.

The recipe brings together a moist vanilla based muffin with some tart cranberries and a satisfying oatmeal crunch topping. Raspberries, blueberries or partridgeberries are easily substituted for the cranberries to make what may well be the perfect brunch muffin.

You might also like our recipe for Proper English Scones:

Proper English Scones usiing Ameriacan volume cup measurements instead of British ingredient weights.

Proper English Scones

Like this Cranberry Crunch Muffins recipe?

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Cranberry Crunch Muffins. Image with title text for Pinterest.

5 from 4 votes
Cranberry Crunch Muffins. single muffin with muffins on cooling rack in background.
Cranberry Crunch Muffins
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Cranberry Crunch Muffins - a moist delicious muffin with pops of tart cranberry inside and a buttery crumble on top.
Course: Breakfast/Brunch
Servings: 18 muffins
Author: Barry C. Parsons at
For the muffin batter
  • 2 1/2 cups flour
  • 3 tsp baking powder
  • 2 eggs
  • 1 1/4 cups sugar
  • 2 tsp vanilla extract
  • 1/4 cup melted butter
  • 1/4 cup vegetable oil
  • 1/2 cup whipping cream
  • 1/2 cup milk
  • 2 tbsp apple cider vinegar
  • 2 cups fresh or frozen cranberries
For the Crumble Topping
  • 1 tsp baking powder
  • 3/4 cups oats large
  • 1 cup flour
  • 1/2 cup brown sugar
  • 3/4 cup butter cut in small cubes
To make the muffin batter
  1. Sift together the flour and baking powder and set aside.
  2. In the bowl of a stand mixer with the whisk attachment in place, whisk together the eggs, sugar and vanilla extract on high speed until foamy and slightly stiffened.
  3. Mix together the melted butter and vegetable oil in a measuring cup with a spout.
  4. Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.
  5. Mix together the whipping cream, milk and apple cider vinegar and add slowly to the mixing bowl continuing to mix but at a reduced speed.
  6. Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine.
  7. When the dry ingredients are almost incorporated, gently fold in the frozen cranberries.
  8. Spoon batter into well greased muffin tins, filling them almost to the top.
To make the Oatmeal Crunch Topping
  1. Mix together the baking powder, oats and flour in a large bowl.
  2. Using your hands, rub the butter through the dry ingredients until fully incorporated. This crumble mixture should hold together when pressed into handfuls.
  3. Sprinkle the crumble mixture evenly over the tops of the muffins.
  4. Bake in a preheated 350 degree F oven for about 20-25 minutes or until a wooden skewer inserted into the center of a muffin comes out clean.
  5. The baking time may vary depending on whether fresh or frozen berries are used.

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Recipe Rating

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Monday 22nd of April 2019

Delicious! Very light and fluffy; the cap was amazing. These are more like coffee cake than muffin. I make jumbo rather than regular sized muffins and I used muffin papers. Doing it this way, I got 8 jumbo muffins. Baking took 45 minutes at 350. Next time, I may bump the oven to 375. Also, I used all skim milk rather than half milk and half cream. I may try half milk and half orange juice next time.

Mary Beth

Thursday 25th of October 2018

Thank you. I’m glad, since I have frozen them. My husband got the leftovers and he said they were really good. I may try them with flax egg and gluten free flour to see what happens.

Mary Beth

Monday 15th of October 2018

Do these muffins freeze well? I’m vegan myself, but have to make some muffins for sale at a church Bazaar.

Barry C. Parsons

Thursday 25th of October 2018

Yes they do.


Sunday 14th of October 2018

This is the second year baking these. Definitely a favorite. I’ve been waiting for cranberry season to start and finally I have a batch in the oven. Smells delicious and tastes even better. Cranberries are a bit too tart for my little girl, but I’m totally okay with that. More for me 😋


Thursday 16th of August 2018

Definitely makinv these, but wondering if dried cranberries would work well too or if the frozen would be the way to go. Can't wait to surprise my coworker with these babies!

Barry C. Parsons

Thursday 23rd of August 2018

Either will be good.

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