Orange Cranberry Muffins

These orange cranberry muffins are tender, moist, and bursting with bright citrus flavor. A lightly sweetened batter studded with tart cranberries makes each bite satisfyingly fruity. Perfect for breakfast, brunch, or an afternoon pick-me-up, these muffins are simple to prepare yet feel delightfully special.

Why You’ll Love This Recipe

• Balanced sweet-tart flavor from fresh cranberries and fragrant orange zest

• Quick and straightforward method, using common pantry staples

• Tender crumb with a moist interior, thanks to buttermilk and melted butter

• Versatile recipe that welcomes mix-ins and variations to suit your taste

• Ideal for making ahead and freezing, for grab-and-go breakfasts

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• all-purpose flour

• baking powder

• baking soda

• salt

• granulated sugar

• large egg

• buttermilk

• unsalted butter, melted and cooled

• zest of one large orange

• juice of one large orange

• pure vanilla extract

• fresh or frozen cranberries, roughly chopped

directions

1. Preheat the oven to 375 °F (190 °C). Line a 12-cup muffin tin with paper liners or grease each cup lightly with butter or nonstick spray.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.

3. In a separate bowl, beat the egg lightly. Add the buttermilk, melted butter, orange zest, orange juice, and vanilla extract. Whisk until the mixture is smooth.

4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon just until no large streaks of flour remain. Do not overmix.

5. Fold in the chopped cranberries until they are evenly distributed throughout the batter.

6. Divide the batter among the prepared muffin cups, filling each about three-quarters full.

7. Bake for 20–25 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

8. Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

• Yield: 12 standard-sized muffins

• Preparation time: 15 minutes

• Baking time: 20–25 minutes

• Total time: approximately 40 minutes

Variations

• add a streusel topping of brown sugar, flour, butter, and chopped almonds before baking

• fold in ½ cup white chocolate chips for extra sweetness

• substitute half the flour with whole wheat pastry flour for a nuttier texture

• incorporate ½ teaspoon ground cinnamon or cardamom for warm spice notes

• replace fresh cranberries with dried cranberries—soak them in warm water for 10 minutes and drain before adding

storage/reheating

To store, keep cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze muffins in a zip-top bag for up to 2 months. To reheat, thaw overnight in the refrigerator (if frozen), then warm individual muffins in a 325 °F (160 °C) oven for 5–7 minutes or microwave on medium power for 20–30 seconds.

FAQs

Can I use frozen cranberries instead of fresh?

Yes. You may use frozen cranberries directly from the bag—no need to thaw. Toss them in a tablespoon of flour before folding into the batter to prevent them from sinking.

How can I make these muffins dairy-free?

Substitute the buttermilk with an equal amount of dairy-free yogurt or a mixture of almond milk and a teaspoon of vinegar. Replace the butter with melted coconut oil.

Why are my muffins dense instead of light?

Overmixing the batter develops gluten and can lead to a dense texture. Stir just until the ingredients are combined and avoid vigorous mixing.

Can I halve or double the recipe?

Certainly. To halve, divide all ingredients by two and bake in a standard muffin tin for the same time. To double, use two muffin tins or bake in batches, maintaining the same time and temperature.

What is the best way to measure flour for baking?

Spoon flour into the measuring cup and level it off with a straight edge. Avoid scooping the cup directly into the flour, which can compact it and result in too much flour.

Can I add nuts to the batter?

Yes, you can fold in up to ½ cup of chopped nuts—such as walnuts or pecans—for added texture and flavor.

How do I prevent the muffins from sticking to the liners?

Ensure liners are well-fitted and spray them lightly with nonstick spray before filling. Alternatively, grease the muffin cups directly if not using liners.

Are these muffins freezer-friendly?

Absolutely. Once fully cooled, wrap muffins individually in plastic wrap or place in a freezer bag. Thaw at room temperature or warm directly from frozen in the oven.

Can I make mini muffins with this batter?

Yes. For mini muffins, reduce the baking time to 12–15 minutes and fill each cavity about two-thirds full.

Why does my muffin top crack?

A slightly cracked top is normal and indicates good oven spring. To minimize cracking, avoid opening the oven door during the first 15 minutes of baking.

Conclusion

These orange cranberry muffins deliver a bright, fruity experience in every bite. With their tender crumb, simple preparation, and versatile nature, they make an excellent addition to your baking repertoire. Whether enjoyed fresh from the oven, packed for breakfast, or frozen for later, they are sure to become a household favorite

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