Cranberry Orange Muffins
There’s something truly magical about the vibrant combination of tart cranberries and zesty orange in baked goods. These Cranberry Orange Muffins are a burst of fresh, citrusy flavor wrapped in a tender, buttery crumb. Perfect for breakfast, brunch, or a snack on the go, they bring a little sunshine to your day, even in the gloomiest months. The natural tartness of the cranberries pairs beautifully with the sweet orange zest and juice, creating a balance that’s anything but ordinary. Plus, they’re made with simple pantry staples and fresh ingredients, making them easy and approachable for bakers of all levels.
The Upside of Cranberry Orange Muffins
These muffins are more than just a pretty face on your breakfast table. They offer a delightful mix of flavors and textures—soft and moist with bursts of juicy cranberries and a hint of bright orange in every bite. Unlike overly sweet treats, these muffins strike the perfect balance that keeps you coming back for more without overwhelming your palate. They’re also versatile enough to be enjoyed warm with a pat of butter or cooled and packed in a lunchbox. Plus, cranberries bring a boost of antioxidants, and the orange adds a dose of vitamin C, making these muffins feel just a little bit indulgent but still nourishing.
Whether you’re baking them for a holiday brunch or a cozy weekend at home, these muffins are guaranteed to impress with their lovely aroma and irresistible flavor. And if you want to explore more cranberry-inspired treats, don’t miss the Chocolate Covered Cranberry Oat Bars for a chewy, sweet-sour delight.
What’s in the Bowl
- 2 cups all-purpose flour – the base for tender, fluffy muffins
- 1 cup granulated sugar – adds just the right amount of sweetness
- 1 tablespoon baking powder – helps the muffins rise beautifully
- 1/2 teaspoon salt – enhances all the flavors
- 1/2 cup unsalted butter, melted – adds richness and moisture
- 1 large egg – binds everything together with a delicate structure
- 1 cup milk – keeps the batter smooth and tender
- 1 cup fresh cranberries, chopped – bursts of tartness in every bite
- 1 tablespoon orange zest – the secret to that bright, citrusy punch
- 1/4 cup orange juice – moistens the batter and deepens the orange flavor
What’s in the Gear List
- Mixing bowls – one large for dry ingredients and one for wet
- Measuring cups and spoons – for precise ingredient amounts
- Whisk or fork – to combine wet ingredients smoothly
- Rubber spatula – perfect for folding in cranberries gently
- Muffin tin – standard 12-cup size works best
- Muffin liners or non-stick spray – for easy removal and cleanup
- Cooling rack – to cool muffins evenly and prevent sogginess
Cranberry Orange Muffins: Step-by-Step Guide
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with non-stick spray. This step ensures your muffins release easily after baking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. This evenly distributes the leavening agents and salt throughout the flour, which helps your muffins rise evenly and develop perfect texture.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the melted butter, 1 large egg, 1 cup milk, 1/4 cup orange juice, and 1 tablespoon orange zest. The orange zest and juice add a fresh, fragrant citrus note that perfectly complements the tart cranberries.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to gently fold the batter until just combined—be careful not to overmix. The batter should be thick but smooth. Overmixing can lead to dense muffins.
Step 5: Fold in Cranberries
Gently fold in 1 cup of chopped fresh cranberries. The cranberries will add pops of tartness and moisture throughout each muffin, making every bite exciting.
Step 6: Fill Muffin Cups
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. This allows enough room for the muffins to rise without spilling over.
Step 7: Bake to Perfection
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back slightly when pressed.
Step 8: Cool and Enjoy
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. These muffins are delightful warm, but they also taste fantastic at room temperature.
Customize for Your Needs
- Swap fresh cranberries for dried cranberries if fresh aren’t available, but reduce sugar slightly since dried cranberries are sweeter.
- Add a streusel topping with brown sugar, butter, and flour for extra crunch.
- Mix in 1/2 cup chopped nuts like walnuts or pecans for a nutty twist.
- Use almond or oat milk instead of regular milk for a dairy-free option.
- Try adding a teaspoon of cinnamon or ginger for a warm spice note.
Pro Tips & Notes
- For even distribution of cranberries, toss them in a tablespoon of flour before folding into the batter.
- Make sure your melted butter isn’t too hot when adding to the wet ingredients; otherwise, it might cook the egg.
- If you prefer a sweeter muffin, sprinkle some coarse sugar on top before baking for a crunchy crust.
- These muffins freeze beautifully—wrap individually and thaw at room temperature for a quick snack.
Shelf Life & Storage
Store your Cranberry Orange Muffins in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week. When you’re ready to enjoy, warm them slightly in the microwave or oven.
- Freezing tip: Wrap muffins tightly in plastic wrap and place them in a freezer bag for up to 3 months.
- Thaw overnight in the fridge or at room temperature before serving.
- Reheat in a 350°F (175°C) oven for 5-7 minutes for that fresh-baked feeling.
Troubleshooting Q&A
Why did my muffins turn out dense and heavy?
This usually happens when the batter is overmixed. Once you add the wet ingredients to the dry, stir just until combined. Overmixing develops gluten, which can make muffins tough and dense.
My cranberries sank to the bottom of the muffins. How can I prevent that?
Toss the cranberries in a little bit of flour before folding them into the batter. This helps suspend them evenly throughout the muffin instead of sinking to the bottom.
Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries directly from the freezer. Just slightly increase the baking time by a couple of minutes and avoid thawing them to prevent excess moisture in the batter.
How can I make these muffins more moist?
Adding a bit more melted butter or substituting part of the milk with yogurt can boost moisture. Also, don’t overbake; remove the muffins as soon as a toothpick comes out clean.
Healthy-ish Favorites
- Chocolate Covered Cranberry Oat Bars – a chewy and wholesome snack packed with cranberries and oats.
- Caramel Apple Stuffed Cupcakes – a sweet and fruity treat with a gooey caramel core.
- Brown Butter Pear Crumble Bars – rich and buttery with a delicate pear filling and crumbly topping.
Serve & Enjoy
Serve these Cranberry Orange Muffins warm with a little butter or your favorite jam for a cozy breakfast or afternoon treat. They’re also fantastic paired with a cup of tea or fresh coffee. Whether you’re sharing them with family or packing them for a picnic, these muffins bring a cheerful pop of flavor and color to your day. For a festive twist, sprinkle a dusting of powdered sugar on top or drizzle with a simple orange glaze made from powdered sugar and orange juice.
Enjoy the bright, fresh flavors and tender crumb of these delightful muffins anytime you crave a sweet, fruity bite. Happy baking!
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Cranberry Orange Muffins
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with non-stick spray.
- In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
- In a separate bowl, whisk together the melted butter, 1 large egg, 1 cup milk, 1/4 cup orange juice, and 1 tablespoon orange zest.
- Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to gently fold the batter until just combined—be careful not to overmix.
- Gently fold in 1 cup of chopped fresh cranberries.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For even cranberry distribution, toss them in a tablespoon of flour before folding into the batter.
- Make sure melted butter isn’t too hot when mixing with wet ingredients to avoid cooking the egg.
- Sprinkle coarse sugar on top before baking for a crunchy crust.
- Freeze muffins wrapped individually for up to 3 months; thaw at room temperature before serving.
- Use dried cranberries with reduced sugar, or add nuts and spices for variety.
