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Cranberry Orange Muffins

Moist and flavorful muffins made with fresh cranberries, orange juice, and orange zest, perfect for a bright and festive treat.

  • Total Time: 40 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar (200g)
  • zest of 1 orange
  • ½ cup vegetable oil (120mL)
  • ½ cup milk (120mL)
  • 2 large eggs
  • ¼ cup orange juice (60mL)
  • 2 teaspoons vanilla extract
  • 1½ cups fresh or frozen cranberries (180g)

Instructions

  1. Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
  2. In a large bowl, sift together flour, baking powder, and salt.
  3. In another bowl, combine sugar and orange zest. Work the zest into the sugar with your fingertips until evenly combined and the sugar feels like wet sand.
  4. Whisk in the vegetable oil, milk, eggs, orange juice, and vanilla until well combined.
  5. Pour the sugar mixture into the flour mixture and stir just until no streaks of flour remain.
  6. Fold in the cranberries.
  7. Divide the batter among the paper liners. Sprinkle with more sugar, if desired.
  8. Bake for 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. (Bake time may be a few minutes longer if using frozen cranberries.)
  9. Let cool for a few minutes in the pan before removing and enjoying.

Notes

For best results, use fresh or frozen cranberries and consider sprinkling extra sugar on top before baking for a slight crunch. These muffins are moist and full of bright cranberry and orange flavor, making them a favorite for breakfast or snacks.

  • Author: Sophie Lane
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Method: Breakfast, Snack
  • Cuisine: American

Nutrition

  • Calories: 220
  • Sugar: 18g
  • Sodium: 210mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 35mg