Cranberry Orange Muffins Recipe
If you’re searching for a bakery-style treat that combines the tartness of cranberries with the brightness of citrus, Cranberry Orange Muffins are the answer to your breakfast and snacking dreams. These muffins are bursting with juicy cranberries and fresh orange zest, creating a balance of sweet, tangy, and tender in every bite. Whether you whip up a batch for a cozy weekend brunch or as a grab-and-go treat for busy mornings, this recipe promises muffins that are moist, flavorful, and impossible to resist.
Ingredients You’ll Need
This recipe keeps things delightfully simple, relying on classic pantry staples and a few fresh ingredients to deliver maximum flavor. Every ingredient plays a special role in making Cranberry Orange Muffins so memorable—from the pop of tart berries to the sunny lift of orange zest.
- All-purpose flour: The sturdy base for your muffins, giving them structure and a tender crumb.
- Granulated sugar: Sweetens the batter and balances the tartness of the cranberries.
- Baking powder: Essential for that beautiful muffin dome and a fluffy texture.
- Baking soda: Works with the orange juice to help the muffins rise perfectly.
- Salt: Just a touch to enhance all the flavors and keep the sweetness in check.
- Orange zest: Adds vibrant citrus aroma and flavor that pairs beautifully with the cranberries.
- Orange juice (freshly squeezed preferred): Infuses the muffins with natural sweetness and extra moisture.
- Vegetable oil: Keeps the crumb moist and tender without overpowering the other flavors.
- Large egg: Binds everything together and adds richness.
- Vanilla extract: Provides a subtle depth that rounds out the citrus and berry notes.
- Fresh or frozen cranberries: Give a burst of tartness in every bite; use them straight from the freezer if not fresh.
- Coarse sugar (optional): Sprinkled on top for a sparkly, crunchy finish.
How to Make Cranberry Orange Muffins
Step 1: Prep Your Muffin Tin and Oven
Start by preheating your oven to 375°F. Line a 12-cup muffin tin with paper liners or give it a quick grease. This not only makes cleanup easier but also helps your Cranberry Orange Muffins pop right out when they’re baked to golden perfection.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest. Be sure to distribute the zest evenly so every muffin gets a kiss of citrusy flavor. This step creates the perfect base for light, flavorful muffins.
Step 3: Combine the Wet Ingredients
In another bowl, whisk together the freshly squeezed orange juice, vegetable oil, egg, and vanilla extract. The combination of juice and oil ensures your muffins will be moist, while the vanilla brings all the flavors together.
Step 4: Bring the Batter Together
Pour the wet ingredients into the dry ingredients, stirring until just barely combined. Overmixing can lead to dense muffins, so stop as soon as you no longer see big streaks of flour. This keeps the texture soft and tender.
Step 5: Fold in the Cranberries
Gently fold in the cranberries, whether fresh or straight from the freezer. Their bright, tart pop is what makes Cranberry Orange Muffins so special. Be careful not to crush them to keep each berry whole and juicy.
Step 6: Portion and Top
Divide the batter evenly among the muffin cups, filling each about three-quarters full. If you love a little sparkle, sprinkle the tops with coarse sugar for a bakery-style finish and that irresistible crunch.
Step 7: Bake and Cool
Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for about five minutes before transferring them to a wire rack. This helps prevent soggy bottoms and ensures your muffins keep their fluffy texture.
How to Serve Cranberry Orange Muffins
Garnishes
For an extra touch, dust your Cranberry Orange Muffins with a little powdered sugar or drizzle with a simple orange glaze. A few extra orange zest curls or a scattering of fresh cranberries make them look even more inviting.
Side Dishes
Pair your muffins with a creamy Greek yogurt, a bowl of mixed fruit, or a hot cup of coffee for a complete breakfast. They also make a lovely addition to a holiday brunch spread alongside eggs or smoked salmon.
Creative Ways to Present
Try serving your Cranberry Orange Muffins in a rustic basket lined with a linen napkin for a cozy feel. For special occasions, arrange them on a tiered cake stand or wrap each muffin in parchment with a bit of twine for grab-and-go gifting.
Make Ahead and Storage
Storing Leftovers
Keep any extra Cranberry Orange Muffins in an airtight container at room temperature for up to three days. They’ll stay moist and flavorful, making them perfect for quick weekday breakfasts or snacks.
Freezing
If you want to save some for later, these muffins freeze beautifully. Once completely cooled, wrap each muffin individually and place them in a freezer bag. They’ll keep fresh for up to three months—just thaw at room temperature or overnight in the fridge.
Reheating
To enjoy that just-baked taste, warm your Cranberry Orange Muffins in the microwave for 15 to 20 seconds or pop them in a 300°F oven for a few minutes. This brings back their soft crumb and fresh-from-the-oven aroma.
FAQs
Can I use dried cranberries instead of fresh or frozen?
Absolutely! Just use 1 cup of dried cranberries and soak them in orange juice for about 10 minutes before folding into the batter. This keeps them plump and infuses extra citrus flavor.
What’s the best way to zest an orange?
Use a microplane or fine grater to gently remove only the bright orange layer of the peel. Avoid the white pith, which can be bitter. Fresh zest really amps up the citrus notes in Cranberry Orange Muffins.
Can I make these muffins gluten-free?
Yes! Substitute a high-quality 1:1 gluten-free flour blend for the all-purpose flour. The texture may vary slightly, but you’ll still get delicious results.
How do I prevent my muffins from sticking to the liners?
Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack. This helps them release more easily. Using high-quality paper liners or lightly greasing the pan can also help.
Can I double the recipe for a crowd?
Definitely! Just double all the ingredients and bake in two muffin tins. It’s a fantastic way to feed a big brunch group or to have extra Cranberry Orange Muffins on hand for sharing.
Final Thoughts
There’s something truly special about baking a fresh batch of Cranberry Orange Muffins at home—the burst of color, the citrusy aroma, and the first warm bite are pure comfort. Give this recipe a try and see how quickly these muffins disappear from your kitchen counter. Happy baking!
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Cranberry Orange Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delight in these moist and flavorful Cranberry Orange Muffins, a perfect balance of tart cranberries and zesty orange. Ideal for breakfast or a snack, these easy-to-make muffins are packed with fresh ingredients and bring a refreshing citrus twist to your muffin experience.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon orange zest
Wet Ingredients
- 3/4 cup fresh orange juice (freshly squeezed preferred)
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Fruits & Toppings
- 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw)
- Coarse sugar for topping (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and orange zest until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the fresh orange juice, vegetable oil, egg, and vanilla extract until fully incorporated.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix to keep the muffins tender.
- Fold in Cranberries: Carefully fold the fresh or frozen cranberries into the batter, distributing them evenly but without breaking them up.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full for proper rising.
- Add Topping: Optionally, sprinkle the tops of the muffins with coarse sugar for a sweet, crunchy texture.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute dried cranberries by using 1 cup and soaking them in orange juice for 10 minutes before adding to the batter.
- For a stronger citrus flavor, increase the amount of orange zest or add a splash of orange extract.
- Do not thaw frozen cranberries before folding into the batter to prevent color bleed and sogginess.
- Coarse sugar on top is optional but adds a nice crunch and visual appeal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 13g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
