Cranberry Orange Muffins

Short Description

Cranberry Orange Muffins are bursting with fresh citrus flavor and tart cranberries, making them a perfect breakfast or snack. These moist and fluffy muffins are lightly sweetened and have a delightful balance of tangy and sweet flavors.

Why You’ll Love This Recipe

  • Bright and refreshing citrus flavor
  • Perfectly moist and tender texture
  • Great for breakfast, brunch, or a snack
  • Easy to make with simple ingredients
  • Freezer-friendly for meal prep
Cranberry Orange Muffins 10 Cranberry Orange Muffins are bursting with fresh citrus flavor and tart cranberries, making them a perfect breakfast or snack. These moist and fluffy muffins are lightly sweetened and have a delightful balance of tangy and sweet flavors.

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
  • Granulated sugar
  • Brown sugar
  • Unsalted butter (melted)
  • Eggs
  • Fresh orange juice
  • Orange zest
  • Buttermilk
  • Vanilla extract
  • Fresh or dried cranberries
  • Coarse sugar (optional for topping)

Directions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with liners.
  2. Prepare Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Mix Wet Ingredients: In another bowl, whisk together melted butter, sugar, eggs, orange juice, zest, buttermilk, and vanilla extract until combined.
  4. Combine Mixtures: Gradually fold the dry ingredients into the wet ingredients until just combined.
  5. Add Cranberries: Gently fold in the cranberries.
  6. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each about ¾ full.
  7. Top & Bake: Sprinkle with coarse sugar if desired, then bake for 18-22 minutes until golden and a toothpick inserted comes out clean.
  8. Cool & Serve: Allow to cool slightly before serving.

Servings and Timing

  • Servings: 12 muffins
  • Prep Time: 10 minutes
  • Bake Time: 18-22 minutes
  • Total Time: 30-35 minutes

Variations

  • Nutty Addition: Fold in chopped pecans or walnuts for extra texture.
  • Glaze Option: Drizzle with an orange glaze for added sweetness.
  • Chocolate Twist: Add white chocolate chips for a decadent touch.
  • Dairy-Free Option: Use almond milk and coconut oil instead of buttermilk and butter.
  • Whole Wheat Version: Swap half of the flour for whole wheat flour.

Storage/Reheating

  • Storage: Keep in an airtight container at room temperature for up to 3 days.
  • Refrigeration: Store in the fridge for up to a week.
  • Freezing: Freeze for up to 3 months. Thaw at room temperature before serving.
  • Reheating: Warm in the microwave for 10-15 seconds or in the oven at 300°F for a few minutes.
Cranberry Orange Muffins
Cranberry Orange Muffins 11 Cranberry Orange Muffins are bursting with fresh citrus flavor and tart cranberries, making them a perfect breakfast or snack. These moist and fluffy muffins are lightly sweetened and have a delightful balance of tangy and sweet flavors.


FAQs

Can I use frozen cranberries?

Yes! Use them straight from the freezer without thawing to prevent excess moisture.

How do I get a stronger orange flavor?

Use extra zest or a bit of orange extract for a bolder citrus taste.

Can I make mini muffins?

Yes! Adjust the baking time to 10-12 minutes.

What can I use instead of buttermilk?

Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar as a substitute.

How do I prevent dry muffins?

Avoid overmixing the batter and measure ingredients accurately.

Can I reduce the sugar?

Yes, but keep in mind it will slightly alter the texture and flavor balance.

Can I use dried cranberries instead of fresh?

Yes! Soak them in warm water for 10 minutes to soften before using.

What’s the best way to zest an orange?

Use a microplane or fine grater, avoiding the bitter white pith.

Can I make these muffins gluten-free?

Yes! Use a 1:1 gluten-free flour substitute.

Can I add a crumb topping?

Absolutely! Mix butter, flour, brown sugar, and cinnamon for a streusel topping.

Conclusion

Cranberry Orange Muffins are a delightful and easy-to-make treat packed with citrusy brightness and juicy cranberries. Whether enjoyed for breakfast or as a snack, they’re sure to become a favorite in your home!

Print
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Cranberry Orange Muffins

Cranberry Orange Muffins

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  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Cranberry Orange Muffins are bursting with fresh citrus flavor and tart cranberries, making them a perfect breakfast or snack. Soft, moist, and lightly sweetened, they’re topped with a crunchy sugar topping or a drizzle of orange glaze. Perfect for the holidays or any time you want a refreshing, bakery-style muffin!


Ingredients

Units Scale
  • For the Muffins:
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • 1/2 cup unsalted butter, melted
  • 3/4 cup fresh orange juice
  • 1 tablespoon orange zest
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen cranberries, chopped
  • 1/2 cup chopped walnuts or pecans (optional)
  • For the Topping (Optional):
  • 2 tablespoons coarse sugar (for crunch)
  • For the Orange Glaze (Optional):
  • 1/2 cup powdered sugar
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon orange zest

Instructions

  • Preheat Oven & Prep Pan:
  • Preheat oven to 375°F (190°C).
  • Line a 12-cup muffin tin with liners or grease lightly.
  • Mix Dry Ingredients:
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  • Mix Wet Ingredients:
  • In another bowl, whisk melted butter, orange juice, orange zest, eggs, and vanilla extract.
  • Combine & Add Cranberries:
  • Add the wet ingredients to the dry ingredients and stir until just combined (don’t overmix).
  • Gently fold in chopped cranberries and nuts (if using).
  • Fill & Bake:
  • Divide batter evenly into the muffin tin, filling about ¾ full.
  • Sprinkle coarse sugar on top if desired.
  • Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
  • Cool & Add Glaze (Optional):
  • Let muffins cool for 5 minutes in the pan, then transfer to a wire rack.
  • If using glaze, whisk powdered sugar, orange juice, and zest, then drizzle over cooled muffins.

Notes

  • Fresh vs. Frozen Cranberries: If using frozen cranberries, do not thaw before adding.
  • Make-Ahead: Store muffins in an airtight container for 3 days or freeze for up to 3 months.
  • Flavor Boost: Add ½ teaspoon almond extract for extra depth of flavor.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
  • Keywords: Cranberry Orange Muffins, Holiday Muffins, Citrus Muffins, Easy Muffin Recipe, Breakfast Muffins
  • Nutrition (Per Muffin)
  • Calories: 220
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg

Nutrition

  • Calories: 220
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg

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