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Delicious Cranberry Orange Muffins recipe photo

Cranberry Orange Muffins

These Cranberry Orange Muffins burst with tart cranberries and zesty orange in a tender, buttery crumb. Perfect for breakfast, brunch, or a snack on the go!
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Mixing Bowls
  • Measuring cups and spoons
  • Whisk or fork
  • Rubber spatula
  • Muffin Tin
  • Muffin liners or non-stick spray
  • Cooling rack

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Gently fold in 1 cup of chopped fresh cranberries.
  6. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
  7. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. 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.