Few things are more comforting than the smell of freshly baked muffins filling your kitchen. Among the many flavors, Cranberry Orange Muffins stand out as a delightful balance of tangy cranberries and zesty orange. These muffins are soft, moist, and lightly sweetened, making them perfect for breakfast, brunch, or even an afternoon snack.
Packed with bursts of juicy cranberries and bright citrus flavor, this recipe isn’t just delicious—it’s easy to make and guaranteed to impress. If you’re looking for a bakery-style treat that feels festive yet simple, you’ve found the perfect recipe.
Ingredients for Cranberry Orange Muffins
Here’s everything you’ll need to make these irresistible muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon orange zest (from 1–2 oranges)
- 2/3 cup fresh orange juice
- 1/2 cup whole milk (or buttermilk for extra richness)
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen cranberries (cut in half if large)
- 2 tablespoons coarse sugar (optional, for topping)
Optional add-ins:
- 1/2 cup chopped walnuts or pecans
- 1/4 cup dried cranberries (for extra texture)
Kitchen Tools You’ll Need
- Large mixing bowls
- Measuring cups and spoons
- Microplane or zester (for orange zest)
- Whisk and rubber spatula
- Muffin tin (12-cup standard size)
- Paper liners or cooking spray
- Cooling rack
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease with non-stick spray.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and orange zest. The zest will infuse the dry ingredients with citrus aroma.
Step 3: Prepare the Wet Ingredients
In another bowl, whisk together the orange juice, milk, melted butter, eggs, and vanilla extract until smooth and well combined.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Use a spatula to fold gently until just combined. Avoid over-mixing—this is key to keeping the muffins light and fluffy.
Step 5: Add the Cranberries
Gently fold in the cranberries (and nuts if using). If using frozen cranberries, do not thaw; toss them lightly in a tablespoon of flour before adding to prevent them from sinking.
Step 6: Fill the Muffin Tin
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle the tops with coarse sugar if desired for a bakery-style finish.
Step 7: Bake the Muffins
Bake for 18–22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Step 8: Cool and Serve
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Tips for Perfect Cranberry Orange Muffins
- Use Fresh Zest – Orange zest is the key flavor booster. Always zest fresh oranges rather than using bottled zest.
- Balance Sweetness and Tartness – Cranberries are naturally tart. If you prefer sweeter muffins, increase the sugar by 2–3 tablespoons.
- Don’t Over-Mix – Stir only until ingredients are combined. Over-mixing can make muffins dense.
- Storage – Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- Healthier Version – Swap half the flour for whole wheat, and replace butter with coconut oil or Greek yogurt.
- Add a Glaze – Mix powdered sugar with orange juice and drizzle over cooled muffins for extra sweetness.
Variations of Cranberry Orange Muffins
- Cranberry Orange Chocolate Chip Muffins – Add 1/2 cup of white or dark chocolate chips.
- Cranberry Orange Streusel Muffins – Top with a crumbly mixture of flour, butter, and sugar before baking.
- Cranberry Orange Oat Muffins – Substitute 1/2 cup flour with rolled oats for added fiber.
- Gluten-Free Version – Use a 1:1 gluten-free baking flour blend.
- Vegan Muffins – Replace eggs with flax eggs and use almond milk with coconut oil.
Nutritional Information (per muffin, approx.)
- Calories: 220
- Carbohydrates: 33 g
- Sugars: 16 g
- Protein: 3 g
- Fat: 8 g
- Fiber: 2 g
- Vitamin C: 10% DV
Why These Muffins Are a Must-Try
- Festive Flavor: Cranberry and orange make the perfect holiday pairing.
- Quick and Easy: From start to finish, they take under 30 minutes.
- Versatile: Great for breakfast, brunch, or dessert.
- Kid-Friendly: Not overly sweet, yet packed with flavor.
- Make-Ahead Friendly: Freeze and enjoy anytime.
Serving Suggestions
- Pair with a cup of coffee or tea for a cozy morning treat.
- Serve at holiday brunches alongside quiche or savory pastries.
- Add to lunchboxes for a cheerful mid-day snack.
- Dress them up with orange glaze for dessert.
Conclusion
These Cranberry Orange Muffins combine the tangy brightness of cranberries with the refreshing zest of oranges, creating a flavor that’s both festive and timeless. Whether you’re baking for a holiday gathering, a weekend brunch, or just to treat yourself, this recipe is simple, delicious, and endlessly adaptable.
