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