Soft and fluffy, these cranberry orange muffins are the highlight of my mornings! These muffins are so delightful and are way tastier than the ones you find in stores. They’re the right amount of sweet and so easy to make at home with kitchen staples. These muffins don’t take long to make, so you can either whip up a batch in the morning or prepare them the night before.
See my full recipe tutorial below, complete with step-by-step photos and all the tips you need to make them perfectly. Once you’ve made this a couple of times, you’ll be able to whip up a batch in your sleep. Try my Blueberry Scones or Glazed Donuts for another tasty recipe to start your day with.
WHAT YOU NEED TO MAKE THIS RECIPE
Baking powder — to help lift your muffins, you’ll need baking powder. Make sure the baking powder is fresh and hasn’t expired.
Orange — you’ll need the zest from an orange as well as the juice for that bright citrus flavor. While you can use bottled orange juice, you don’t want to skip the orange zest.
Vegetable oil — the secret to a soft, tender, and moist muffin is using vegetable oil. Canola oil can be used as well.
Milk — I recommend using milk instead of water for more flavor. Milk also adds sweetness and a creamy texture to the muffins.
HOW TO MAKE CRANBERRY ORANGE MUFFINS
1. In a large bowl, sift together flour, baking powder, and salt.
2. 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. Whisk in the vegetable oil, milk, eggs, orange juice, and vanilla until well combined.
3. Pour the sugar mixture into the flour mixture and stir just until no streaks of flour remain.
4. Add the cranberries.
5. Carefully fold in the cranberries. You don’t want to break them.
6. Divide the batter among the paper liners in the muffin tin. Sprinkle with more sugar, if desired. Bake for 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
PRO TIPS FOR MAKING THIS RECIPE
- Don’t use an electric mixer or you could over-mix the batter, resulting in dense muffins or large holes in the crumb. Just use a spatula and mix until everything is just combined.
- Don’t open the oven door, or you risk the muffins deflating.
- It is much easier to zest the orange before juicing.
- Bring your eggs and milk to room temperature so they incorporates fully into the batter.
- Press a few extra fresh cranberries on top of the muffins for a prettier presentation.
- To check if the muffins are ready, insert a toothpick into the center of one muffin, and if it comes out clean with no wet batter, they have finished baking.
- I recommend using real vanilla extract over artificial vanilla extract.
- Measure your flour correctly! Adding too much flour to the recipe is the most common reason your muffins end up dense. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- If you’re not using paper liners, make sure to butter and flour the wells of your muffin tin thoroughly. Let your cranberry muffins cool for at least 10 minutes before removing them from the tin.
- Don’t just stir in the orange zest. When you work the zest into the sugar with your fingers, it releases the oil, adding flavor.
FREQUENTLY ASKED QUESTIONS
Can I use frozen or dried cranberries?
You can! If using frozen cranberries, do not thaw them before adding them to the muffin batter. It’ll bleed into the batter and not hold its shape. The final bake time may increase by a minute or two since the fruit is starting cold.
For dried cranberries, use a bit less than the amount listed for fresh cranberries. You can also soak the dried cranberries in warm water for 10 minutes to soften them before patting them dry to add to the batter. The dried cranberries are chewier and sweeter.
How long do leftovers last?
These cranberry muffins will keep well in an airtight container for up to 3-5 days. I would keep them in the fridge due to the cranberries.
How do I freeze muffins?
Freeze them on a tray until fully frozen, then transfer them to a freezer bag, press the air out, and store them for up to two months. Alternatively, wrap them individually in plastic wrap once they’ve cooled and freeze them. When you’re ready to enjoy them, you can thaw overnight in the fridge and warm up in the microwave or defrost in the microwave.
If you love this recipe try these out!
If you’ve tried this Cranberry Orange Muffins recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Cranberry Orange Muffins
Equipment
Ingredients
- 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
- Preheat the oven to 400F. Line a 12-cup muffin pan with paper liners.
- In a large bowl, sift together flour, baking powder, and salt.
- 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. Whisk in the vegetable oil, milk, eggs, orange juice, and vanilla until well combined.
- Pour the sugar mixture into the flour mixture and stir just until no streaks of flour remain. Fold in the cranberries. Divide the batter among the paper liners. Sprinkle with more sugar, if desired.
- 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.) Let cool for a few minutes in the pan before removing and enjoying.
Notes
- Don’t use an electric mixer or could overmix the batter, resulting in dense muffins or large holes in the crumb. Just use a spatula and mix until everything is just combined.
- Don’t open the oven door, or you risk the muffins deflating.
- It is much easier to zest the orange before juicing.
- Bring your eggs and milk to room temperature so it incorporates fully into the batter.
- Press a few extra fresh cranberries on top of the muffins for a prettier presentation.
- To check if the muffins are ready, insert a toothpick into the center of one muffin, and if it comes out clean with no wet batter, they have finished baking.
- I recommend using real vanilla extract over artificial vanilla extract.
- Measure your flour correctly! Adding too much flour to the recipe is the most common reason your muffins end up dense. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- If you’re not using paper liners, make sure to butter and flour the wells of your muffin tin thoroughly. Let your cranberry muffins cool for at least 10 minutes before removing them from the tin.
- Don’t just stir in the orange zest. When you work the zest into the sugar with your fingers, it releases the oil, adding flavor.
