Description
There’s something magical about the combination of tart cranberries and bright citrus that instantly transforms an ordinary morning into something special. These Cranberry Orange Muffins bring together that perfect balance of sweet and tangy, with bursts of juicy cranberries nestled in tender, orange-scented crumb. Whether you’re hosting a holiday brunch
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour (or substitute with gluten-free blend)
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 2 large eggs, room temperature
- ¾ cup buttermilk (or make your own by adding 1 tablespoon lemon juice to regular milk)
- ⅓ cup vegetable oil (or melted coconut oil)
- 2 tablespoons orange zest (from about 2 medium oranges)
- ¼ cup fresh orange juice
Add-Ins:
- 1½ cups fresh or frozen cranberries, roughly chopped
- 1 teaspoon vanilla extract
Optional Topping:
- 2 tablespoons coarse sugar for sprinkling
Substitution tips: Swap buttermilk with Greek yogurt thinned with milk, use maple syrup instead of half the sugar for natural sweetness, or replace cranberries with dried cranberries soaked in orange juice.
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease generously with butter. This temperature ensures a beautiful golden dome without over-browning. Position your oven rack in the center for even heat distribution.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until thoroughly combined. This step is crucial—it ensures your leavening agents are evenly distributed, giving you consistent rise in every muffin.
In a separate medium bowl, whisk the eggs until lightly beaten. Add the buttermilk, oil, orange zest, orange juice, and vanilla extract. Whisk until smooth and well blended. The orange zest is where the real flavor magic happens—those essential oils infuse the entire muffin with citrusy brightness.
Create a well in the center of your dry ingredients and pour in the wet mixture. Using a rubber spatula, gently fold the ingredients together with broad strokes. Stop mixing as soon as you no longer see streaks of flour—the batter should look slightly lumpy. Overmixing develops gluten, resulting in tough, dense muffins instead of tender ones.
Gently fold the chopped cranberries into the batter, distributing them evenly throughout. If using frozen cranberries, don’t thaw them first—they’ll bleed less color into your batter and maintain better texture.
Using a large ice cream scoop or spoon, divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the tops with coarse sugar if desired—this creates a delightful sweet crunch that contrasts beautifully with the tart cranberries.
Bake for 20-25 minutes, or until the tops are golden and spring back when lightly pressed. A toothpick inserted into the center should come out clean or with just a few moist crumbs. Watch for that telltale golden color and the edges just beginning to pull away from the pan—these visual cues are more reliable than time alone.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. This brief rest allows them to set properly without becoming soggy. Serve warm or at room temperature—either way, they’re absolutely delicious.
Nutrition
- Calories: 210
- Fat: 7g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g