These Cranberry Orange Muffins are a perfect balance of sweet and tangy, featuring juicy cranberries and a hint of fresh orange zest. Light, fluffy, and bursting with flavor, they're ideal for breakfast or as a snack. I love how vibrant and refreshing these muffins taste, especially during the cooler months when I crave something bright and zesty.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 cup fresh cranberries, chopped
½ cup sugar
½ teaspoon baking soda
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, melted
2 large eggs
½ cup orange juice
1 tablespoon orange zest
1 teaspoon vanilla extract
Directions
Preheat the oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
In a large bowl, I mix together the flour, sugar, baking soda, baking powder, and salt.
In another bowl, I whisk the melted butter, eggs, orange juice, orange zest, and vanilla extract until well combined.
I pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
Then, I gently fold in the chopped cranberries.
I divide the batter evenly among the muffin cups, filling each about ⅔ full.
I bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
After baking, I let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes 12 muffins.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: 210 kcal per muffin
Variations
Sometimes, I like to swap the fresh cranberries for dried cranberries if I want a slightly sweeter muffin. Adding a handful of chopped nuts like walnuts or pecans gives a lovely crunch. I also occasionally sprinkle a little coarse sugar on top before baking for a sparkling, sweet crust. When I'm feeling indulgent, I even mix in a few white chocolate chips for an extra treat.
Storage/Reheating
I store the cooled muffins in an airtight container at room temperature for up to 3 days. If I want them to last longer, I freeze them for up to 3 months. To reheat, I simply microwave a muffin for about 15-20 seconds until warm, or I reheat a batch in a 300°F oven for 5-7 minutes.
FAQs
How do I keep my muffins from becoming too dense?
I always make sure not to overmix the batter; mixing just until the ingredients are combined keeps the muffins light and fluffy.
Can I use frozen cranberries instead of fresh?
Yes, I can use frozen cranberries straight from the freezer—no need to thaw—but I add a few extra minutes to the baking time.
Can I substitute orange juice with something else?
If I don’t have orange juice, I sometimes use milk with a teaspoon of lemon juice added to maintain a bit of tartness.
How can I make these muffins dairy-free?
I substitute the butter with melted coconut oil or a dairy-free margarine to make them dairy-free.
Why did my muffins turn out dry?
If I overbake the muffins, they can turn dry. I always check a few minutes before the recommended time to ensure they stay moist and tender.
Conclusion
I love how these Cranberry Orange Muffins bring together the best of tart and sweet flavors in a soft, fluffy bite. They’re simple enough for a weekday morning yet special enough to share with friends and family. Whether fresh out of the oven or warmed from the freezer, they never fail to brighten my day!
Recipe:
Cranberry Orange Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These Cranberry Orange Muffins are a delightful balance of sweet and tart, featuring fresh cranberries and vibrant orange zest. Light, fluffy, and bursting with flavor, these easy-to-make muffins are the perfect treat for breakfast, snacks, or holiday brunches.
Ingredients
2 cups all-purpose flour
1 cup fresh cranberries, chopped
½ cup sugar
½ teaspoon baking soda
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, melted
2 large eggs
½ cup orange juice
1 tablespoon orange zest
1 teaspoon vanilla extract
Instructions
-
Preheat the oven to 375°F (190°C) and grease or line a muffin tin.
-
In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.
-
In another bowl, whisk together melted butter, eggs, orange juice, orange zest, and vanilla extract.
-
Pour the wet ingredients into the dry ingredients and stir until just combined.
-
Gently fold in the chopped cranberries.
-
Divide the batter evenly into the muffin cups, filling each about ⅔ full.
-
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool the muffins in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Variations: Use dried cranberries for a sweeter flavor or add chopped walnuts or pecans for crunch. Sprinkle coarse sugar on top before baking for a sparkling crust. Add white chocolate chips for an extra indulgent twist.
Storage: Store at room temperature for up to 3 days or freeze for up to 3 months. Reheat in the microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes.
Tips: Do not overmix the batter to keep the muffins light and fluffy. Use frozen cranberries without thawing, and slightly increase the baking time if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 210 kcal
