Description
These Cranberry Orange Muffins are a delightful breakfast treat bursting with fresh citrus flavor and tart cranberries. Soft, moist, and lightly sweetened, they offer a perfect balance of tangy and sweet, enhanced by aromatic orange zest and juice. Ideal for holiday mornings or any day needing a fruity, homemade muffin.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon orange zest (from 1 large orange)
Wet Ingredients
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- ¾ cup orange juice (freshly squeezed preferred)
- 1 teaspoon vanilla extract
Other
- 1 ½ cups fresh or frozen cranberries (halved if large)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat and prepare muffin tin: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to ensure easy removal and cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest to evenly distribute the leavening agents and zest throughout the flour.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy, which will give your muffins a tender texture.
- Add eggs and liquids: Beat in the eggs one at a time to incorporate fully, then stir in the vanilla extract and freshly squeezed orange juice to combine all the wet ingredients.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
- Fold in cranberries: Gently fold the fresh or frozen cranberries into the batter, being careful not to crush them to maintain bursts of tart flavor.
- Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full for even baking. Sprinkle the tops with coarse sugar if using for a sweet, crunchy topping.
- Bake: Bake the muffins for 18–22 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool muffins: Let the muffins cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely to avoid sogginess from steam.
Notes
- If using frozen cranberries, do not thaw before adding to the batter to prevent color bleeding and sogginess.
- You can substitute part of the orange juice with buttermilk for a richer, more tender muffin texture.
- These muffins freeze well for up to 2 months; thaw at room temperature before serving.
