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Recipe Card Series - Breakfast

Cranberry Muffins

Enjoy these delightful cranberry muffins as a perfect breakfast treat or a sweet snack with afternoon tea.

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Recipe by Ciara Cerro

Ciara Cerro is the founder and Head Baker of Wake Me Up Farms Bakery Cafe in Fresno, CA. Ciara started the business from her home and began selling at local farmers markets before growing into the storefront that opened in autumn 2025. She learned to cook from the age of 6 with her grandmother and mother.

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Yields 12 Muffins
Prep + Chill Time 15 mins Cook Time 20 mins Total Time 35 mins

The tartness of the cranberries is beautifully complemented by the rich flavor of the Rosemary Farm egg, adding a touch of farm-fresh goodness to every bite.

Ingredients

  • ¾ cup granulated sugar
  • 2 teaspoons of baking powder
  • ½ teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • ⅓ cup vegetable oil or grapeseed oil
  • 1 large Rosemary Farm egg
  • ⅓ cup whole milk
  • 1 ½ cups all-purpose flour with 1 TBS reserved
  • 1 cup dried cranberries tossed in reserved 1 TBS of all-purpose flour

Instructions

  • Preheat oven to 400 degrees F. Spray 12 regular muffin tins or line with paper liners.

  • Cream sugar, baking powder, sea salt, vanilla, and oil together until smooth. Beat egg in until smooth. Add milk into mixture until smooth.

  • Add flour until fully mixed.

  • Toss dried cranberries in reserved flour. This will help prevent fruit from sinking to bottom during baking. Fold dried cranberries into batter until just evenly blended.

  • Line muffin tins with muffin liners. Fill liners completely with batter.

  • Bake in the preheated 400 degree F oven for 20 to 25 minutes. A toothpick inserted into the center of a muffin will come out clean when done.

  • Cool in pans for 15 minutes then turn muffins onto cooling rack to cool completely to prevent sweating in tins.

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