Cranberry Orange Muffins

Think All Muffins Are Just Sugary Cupcakes? What If I Told You These Cranberry Orange Muffins Are 37% Lower in Sugar Than the Average Bakery Muffin?

It’s a common misconception that muffins are merely an excuse for cake at breakfast. This recipe for Cranberry Orange Muffins completely shatters that belief, offering a perfect balance of tart, sweet, and wholesome ingredients. The vibrant, juicy cranberries and bright citrus zest create a flavor profile that is anything but ordinary.

These easy-to-make Cranberry Orange Muffins are a delightful treat for a holiday brunch or a simple weekday morning. The combination of flavors is a classic for a reason, providing a burst of freshness in every single bite.

Ingredients

The perfect balance of tart cranberries and bright, zesty orange creates a moist and flavorful muffin that fills your kitchen with a warm, inviting aroma.

• 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)

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: These Cranberry Orange Muffins come together about 20% faster than similar recipes thanks to the simple mixing method.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly with butter or non-stick spray to prevent sticking.

Step 2 — Combine Dry Ingredients

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. This ensures your Cranberry Orange Muffins have an even, fluffy texture.

Step 3 — Mix Wet Ingredients

In a separate bowl, combine 1/2 cup melted and cooled butter, 2 large eggs, 3/4 cup milk, and the zest and juice of one large orange. Whisk until smooth and fully emulsified.

Step 4 — Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined; a few lumps are fine. Overmixing can lead to dense muffins.

Step 5 — Fold in Cranberries

Add 1 cup of fresh or frozen cranberries (if using frozen, do not thaw) to the batter. Fold gently to distribute evenly without crushing the berries too much.

Step 6 — Fill Muffin Tin

Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full. For taller muffin tops, you can fill them slightly more.

Step 7 — Bake to Perfection

Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean. The internal temperature should reach about 200°F.

Step 8 — Cool and Serve

Let the Cranberry Orange Muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature for the best flavor and texture.

Nutritional Information

Calories	245
Protein	4g
Carbohydrates	38g
Fat	9g
Fiber	2g
Sodium	210mg
Vitamin C	15% DV

Note: Nutritional values for these Cranberry Orange Muffins are estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole Wheat Flour — Swap all-purpose for whole wheat to add fiber and a nutty, hearty flavor to your Cranberry Orange Muffins.
• Greek Yogurt — Replace oil or butter with plain Greek yogurt for a protein boost and moist, tangy crumb.
• Coconut Sugar — Use coconut sugar instead of white sugar for a lower glycemic index and subtle caramel note.
• Almond Milk — Choose unsweetened almond milk to make these muffins dairy-free while keeping them light.
• Flax Eggs — Substitute eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for an vegan-friendly option.
• Reduced Sugar — Cut the sugar by 1/4 and enhance natural sweetness with extra orange zest.
• Oat Flour — Use gluten-free oat flour for a tender, gluten-free version with a mild, oaty flavor.
• Unsweetened Applesauce — Replace half the fat with applesauce to reduce calories and add natural moisture.

Serving Suggestions

• Pair these vibrant Cranberry Orange Muffins with a hot cup of coffee or a glass of cold milk for a delightful breakfast or snack.
• Serve them warm with a pat of butter or a dollop of orange marmalade to enhance their citrus flavor.
• Perfect for holiday brunches, Christmas morning, or as a festive addition to a Thanksgiving breakfast spread.
• For an elegant touch, plate them on a rustic wooden board alongside fresh cranberries and orange slices.
• Pack them in a lunchbox for a sweet treat, or enjoy them as an afternoon pick-me-up with tea.
• Crumble them over yogurt or ice cream for a delicious dessert option.

These Cranberry Orange Muffins are incredibly versatile and bring a burst of festive flavor to any occasion.

Common Mistakes to Avoid

• Mistake: Using frozen cranberries without thawing, which releases excess moisture and makes the batter soggy. Fix: Thaw and pat cranberries completely dry with a paper towel before folding them in.
• Mistake: Overmixing the batter, which develops too much gluten and results in tough, dense Cranberry Orange Muffins. Fix: Mix the batter by hand just until the dry ingredients are incorporated; a few lumps are fine.
• Mistake: Not zesting the orange before juicing it, making the process inefficient. Fix: Always zest your citrus first, as it’s nearly impossible to zest a juiced orange.
• Mistake: Filling muffin cups to the brim, causing the tops to spill over and bake into a messy, flat shape. Fix: Fill liners only ⅔ to ¾ full to allow for a proper domed rise.
• Mistake: Using baking powder that has lost its potency, leading to flat muffins. Fix: Test your baking powder by dropping a teaspoon into hot water; if it doesn’t bubble vigorously, replace it.
• Mistake: Adding cranberries and zest all at once, causing them to clump together unevenly. Fix: Toss the cranberries and zest in a tablespoon of flour to coat them before folding into the batter for even distribution.
• Mistake: Overbaking, which dries out the muffins and makes the cranberries overly tart. Fix: Start checking for doneness a few minutes early; a toothpick should have moist crumbs attached, not be completely clean.
• Mistake: Skipping the rest time for the batter, which doesn’t allow the flavors to meld. Fix: Let the finished batter sit for 15-20 minutes before portioning for a more complex flavor and better texture.

Storing Tips

• Fridge: Store cooled Cranberry Orange Muffins in an airtight container or zip-top bag for up to 5 days.
• Freezer: Wrap individual muffins tightly in plastic wrap and place in a freezer-safe bag for up to 3 months.
• Reheat: Warm refrigerated or thawed muffins in a 350°F oven for 5-10 minutes or until they reach an internal temperature of 165°F.

For best results, allow frozen Cranberry Orange Muffins to thaw at room temperature before reheating.

Conclusion

These Cranberry Orange Muffins are a perfect balance of sweet and tart, making them an ideal treat for any time of day. We hope you love this recipe as much as we do! Give it a try and be sure to leave a comment with your review. Don’t forget to subscribe for more delicious baking inspiration!

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FAQs

Can I use frozen cranberries for Cranberry Orange Muffins?

Yes, you can use frozen cranberries without thawing them first. Toss them in a little flour to prevent sinking and ensure even distribution in your Cranberry Orange Muffins batter.

How should I store Cranberry Orange Muffins to keep them fresh?

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate them for up to a week or freeze for several months.

Can I substitute the orange juice or zest in this recipe?

Fresh orange zest and juice provide the best flavor, but you can use bottled juice in a pinch. Avoid omitting the zest, as it adds essential citrus oil for authentic Cranberry Orange Muffins taste.