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Cranberry Orange Muffins Recipe

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These soft and fluffy Cranberry Orange Muffins are bursting with tart cranberries and fresh citrus flavor. Perfect for breakfast, brunch, or a make-ahead snack, they offer a bright, bakery-style treat.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup vegetable oil or melted butter
  • 1 tablespoon fresh orange zest
  • 1/2 cup fresh orange juice
  • 1/4 cup milk (optional)
  • 1 1/2 cups fresh or dried cranberries
  • 1 teaspoon vanilla extract (optional)
  • Coarse sugar for topping (optional)

Instructions

  1. Preheat the oven to 375°F (190°C) and line or grease a 12-cup muffin pan.
  2. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. In another bowl, mix the eggs, vegetable oil or melted butter, orange juice, orange zest, vanilla extract, and milk if using.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined.
  5. Gently fold in the cranberries without overmixing the batter.
  6. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
  7. Sprinkle coarse sugar over the tops if desired.
  8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use frozen cranberries directly from the freezer without thawing.
  • Dried cranberries can be substituted for a sweeter flavor.
  • Avoid overmixing to keep the muffins light and tender.
  • Add white chocolate chips or chopped walnuts or pecans for extra flavor and texture.
  • Freeze cooled muffins in an airtight container for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/cranberry-orange-muffins-recipe/