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Ginger Cranberry Jelly Muffins

Featured in: Sweet Inspirations

Moist and fluffy muffins come alive with the bold tang of fresh cranberries and the warm sweetness of ginger jelly. Each bite offers tender crumb and a swirl of fruity spice, making these baked treats perfect for breakfast or special occasions. The combination of pantry staples and vibrant add-ins creates irresistible texture and aroma. Quick to prepare and simple to bake, they’re adaptable for flavor variations and freeze beautifully. Finished with a touch of crunchy sugar, these muffins are sure to delight at the brunch table or as an afternoon snack.

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Updated on Mon, 27 Oct 2025 11:14:00 GMT
Moist Ginger Cranberry Jelly Muffins topped with a sweet ginger swirl for breakfast. Save
Moist Ginger Cranberry Jelly Muffins topped with a sweet ginger swirl for breakfast. | snacksplat.com

Moist and fluffy muffins bursting with tart cranberries and a swirl of sweet ginger jelly, perfect for breakfast or a festive treat.

I first made these ginger cranberry jelly muffins for a holiday brunch and they quickly became a family favorite. The combination of ginger jelly and cranberries is truly irresistible in this soft, moist muffin.

Ingredients

  • All-purpose flour: 2 cups (250 g)
  • Baking powder: 1 tsp
  • Baking soda: 1/2 tsp
  • Salt: 1/2 tsp
  • Ground ginger: 1 tsp
  • Granulated sugar: 1/2 cup (100 g)
  • Eggs: 2 large
  • Vegetable oil: 1/2 cup (120 ml)
  • Whole milk: 1/2 cup (120 ml)
  • Vanilla extract: 1 tsp
  • Cranberries: 1 cup (120 g), fresh or frozen
  • Ginger jelly (or ginger preserve): 1/2 cup (120 g), plus extra for swirling
  • Turbinado sugar (optional): 2 tbsp

Instructions

Prepare muffin tin:
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
Mix dry ingredients:
Whisk flour, baking powder, baking soda, salt, ground ginger and sugar in a large bowl.
Combine wet ingredients:
In a separate bowl, whisk eggs, oil, milk and vanilla until smooth.
Make batter:
Pour wet mixture into dry ingredients and mix gently just until combined ().
Add cranberries and jelly:
Fold in cranberries and ginger jelly, distributing evenly.
Fill muffin cups:
Divide batter among cups. Drop extra ginger jelly on top and swirl with toothpick.
Add topping:
Sprinkle turbinado sugar if desired.
Bake:
Bake 20 to 22 minutes, until toothpick comes out clean.
Cool muffins:
Let cool in pan 5 minutes, then transfer to wire rack to finish cooling.
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One chilly morning, my kids helped swirl the jelly on top of the muffins before school. Baking these together added both warmth and memories to our breakfast table.

Required Tools

12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons, spatula, toothpick

Allergen Information

Contains eggs, wheat (gluten), and may contain traces of dairy. Check packaged ingredients for allergen details.

Nutritional Information (per serving)

Calories: 210, Total Fat: 7 g, Carbohydrates: 34 g, Protein: 3 g

Fluffy Ginger Cranberry Jelly Muffins bursting with tart cranberries and ginger jelly delight. Save
Fluffy Ginger Cranberry Jelly Muffins bursting with tart cranberries and ginger jelly delight. | snacksplat.com

Enjoy your ginger cranberry jelly muffins warm for the best flavor or freeze for future snacking.

Recipe Guide

→ What type of cranberries work best?

Fresh or frozen cranberries both work well, adding a tart burst of flavor and vibrant color to each muffin.

→ Can I substitute ginger jelly?

Apricot or orange marmalade with a touch of fresh grated ginger is a delicious alternative for similar taste and texture.

→ How should these muffins be stored?

Cool fully before storing in an airtight container at room temperature for up to two days or freeze for up to two months.

→ Can these be made dairy-free?

Use your preferred non-dairy milk substitute to make this treat suitable for those avoiding dairy.

→ How can I ensure my muffins stay fluffy?

Do not overmix the batter; stir just until ingredients are combined to keep the muffins tender.

→ Are these suitable for vegetarians?

Yes, they contain no meat or fish products and are vegetarian-friendly.

Ginger Cranberry Jelly Muffins

Fluffy muffins with tangy cranberries and ginger jelly, ideal for breakfast or festive gatherings.

Prep duration
15 min
Kitchen time
22 min
Complete duration
37 min
Created by Katie Miller


Skill level Easy

Heritage American

Output 12 Portions

Nutrition Labels Meat-free

What you'll need

Dry Ingredients

01 2 cups all-purpose flour
02 1 teaspoon baking powder
03 1/2 teaspoon baking soda
04 1/2 teaspoon salt
05 1 teaspoon ground ginger
06 1/2 cup granulated sugar

Wet Ingredients

01 2 large eggs
02 1/2 cup vegetable oil
03 1/2 cup whole milk
04 1 teaspoon vanilla extract

Add-ins

01 1 cup fresh or frozen cranberries
02 1/2 cup ginger jelly or ginger preserve, plus extra for swirling

Topping (optional)

01 2 tablespoons turbinado sugar

Method

Step 01

Prepare Muffin Pan: Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.

Step 02

Combine Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, ground ginger, and granulated sugar until evenly blended.

Step 03

Mix Wet Ingredients: In a separate bowl, whisk eggs, vegetable oil, whole milk, and vanilla extract until the mixture is smooth.

Step 04

Incorporate Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and gently mix until just combined. Avoid overworking the batter.

Step 05

Add Cranberries and Ginger Jelly: Fold in cranberries and ginger jelly until evenly distributed throughout the batter.

Step 06

Portion and Swirl Jelly: Divide batter evenly among muffin cups. Drop a small dollop of extra ginger jelly on the top of each muffin and swirl with a toothpick.

Step 07

Add Topping: Sprinkle turbinado sugar over the tops if desired.

Step 08

Bake: Transfer muffin tin to oven and bake for 20 to 22 minutes until a toothpick inserted into the center comes out clean.

Step 09

Cool Completely: Let muffins cool in the pan for 5 minutes, then move to a wire rack to cool fully before serving.

Kitchen tools

  • 12-cup muffin tin
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Spatula
  • Toothpick

Allergy details

Always review ingredients for potential allergens and seek professional medical guidance if uncertain.
  • Contains eggs, wheat (gluten), and dairy (from milk). Check jelly and other packaged ingredient labels for potential allergens.

Nutrient breakdown (each portion)

Numbers shown are estimates only - please consult healthcare providers for specific advice.
  • Energy: 210
  • Fats: 7 g
  • Carbohydrates: 34 g
  • Proteins: 3 g