Cranberry Pistachio Muffins Clara quick dinners

Cranberry Pistachio Muffins are a vibrant, bakery-style treat that balances tart cranberries with nutty, buttery pistachios in every bite. These soft, moist muffins are perfect for breakfast, brunch, or snacking, and their festive colors make them ideal for the holiday season. Easy to whip up in one bowl and full of texture and flavor, they’re a delicious way to brighten your morning routine.

Why You’ll Love This Recipe

Bright, tart cranberries and crunchy pistachios in every bite
Soft, tender crumb with a perfectly domed muffin top
Beautiful natural colors—great for holidays or gifting
One-bowl recipe with minimal prep
Can be made with fresh or dried cranberries
Freezer-friendly and perfect for make-ahead breakfasts
Versatile base for flavor swaps and additions
Not too sweet—balanced for morning or midday enjoyment
No mixer needed—just mix, scoop, and bake
Perfect grab-and-go option

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon (optional)
Granulated sugar
Eggs
Vegetable oil or melted butter
Milk or buttermilk
Vanilla extract
Fresh or dried cranberries
Shelled pistachios (chopped)

directions

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk together sugar, eggs, oil (or butter), milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
Gently fold in cranberries and chopped pistachios, reserving a few for topping.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Sprinkle reserved cranberries and pistachios on top for a bakery-style look.
Bake for 1822 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Yield: 12 standard muffins
Prep Time: 10 minutes
Bake Time: 1822 minutes
Total Time: About 3035 minutes

Variations

Orange Zest: Add 1 teaspoon of orange zest to the batter for a citrusy boost.
Glaze: Drizzle with a light lemon or orange glaze for added sweetness.
Whole Wheat: Replace half the flour with whole wheat flour for a heartier version.
Dairy-Free: Use almond milk and a dairy-free butter or oil.
Nut-Free: Omit pistachios or replace with sunflower seeds for a similar crunch.
Mini Muffins: Bake in a mini muffin tin for 1012 minutes for bite-sized treats.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Freeze muffins for up to 2 months in a freezer-safe bag or container. To reheat, microwave for 1015 seconds or warm in the oven at 300°F for a few minutes.

FAQs

Can I use frozen cranberries?

Yes, use them straight from the freezer—no need to thaw, just toss in a bit of flour to prevent sinking.

Can I use dried cranberries?

Absolutely. Soak them in warm water or juice for 510 minutes to plump them up before adding.

Do I need to chop the pistachios?

Yes, roughly chop shelled pistachios for a better texture and even distribution in the batter.

What kind of oil is best?

A neutral oil like vegetable or canola works great, but you can also use melted butter for extra richness.

Can I make this recipe vegan?

Yes, use a plant-based milk, egg replacer (like flax egg), and dairy-free butter or oil.

Why did my muffins come out dense?

Overmixing can make muffins tough. Stir until just combined for the best texture.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free baking flour and check that your other ingredients are gluten-free.

How do I get tall, domed muffin tops?

Start with a hot oven (375°F) and fill the muffin cups about ¾ full for good lift.

Are these muffins very sweet?

They’re mildly sweet with bursts of tart cranberry—perfect for breakfast or a snack.

Can I add a streusel topping?

Absolutely! Mix flour, sugar, and butter into crumbs and sprinkle on top before baking for a crunchy finish.

Conclusion

Cranberry Pistachio Muffins are the perfect blend of sweet, tart, and nutty, all wrapped into a moist, tender crumb. Whether you’re baking for the holidays or just craving a bakery-style treat at home, these muffins are easy to make, full of flavor, and beautiful to serve. One batch and you’ll see why they’re a seasonal favorite you’ll want to enjoy all year long.

Description

These Cranberry Pistachio Muffins are soft, fluffy, and filled with tart cranberries and crunchy pistachios. Lightly sweet and warmly spiced with a hint of orange, they’re the perfect blend of sweet, tart, and nutty. Great for the holidays—or anytime you want a bakery-style muffin with a fun flavor twist!

Preheat Oven:
Mix Dry Ingredients:
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Stir in chopped pistachios and cranberries.
Mix Wet Ingredients:
- In another bowl, whisk together milk, yogurt (or sour cream), oil, eggs, vanilla, and orange zest.
Combine:
Fill Muffin Cups:
Bake:
- Bake for 1822 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

You can use dried cranberries if you prefer—just reduce to 3/4 cup and soak in warm water for 5 minutes to plump.
Add a glaze made with powdered sugar and orange juice for an extra touch.
Store muffins in an airtight container for up to 3 days or freeze for up to 2 months.