These orange cranberry muffins are a delicious and moist treat that is perfect for any occasion. The combination of orange and cranberry flavors is simply irresistible, and the muffins are so easy to make. The secret to their deliciousness lies in the generous use of orange zest. You can use either fresh or frozen cranberries, depending on what you have on hand. The oranges give the muffins a zesty, citrusy kick, while the cranberries provide a delightful balance of tartness and natural sweetness.
We prepare these muffins using a mixture of unsalted butter and avocado oil, along with a bit of buttermilk and fresh orange juice. This combination of ingredients ensures that the muffins turn out tender and full of flavor. Whether you enjoy them for breakfast, brunch, or as a satisfying snack, these muffins are a versatile treat. They also make a convenient addition to lunchboxes or picnics. If you're in search of an easy and delicious muffin recipe that pairs perfectly with your morning coffee, don't miss out on trying these orange cranberry muffins!
Love the orange flavor🍊? These MUFFINS are just the beginning! Here are a few of our favorites: Orange Sheet Cake, Orange Scones, Orange Flan, and Bollos de Naranja.
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What are Orange cranberry muffins?
Orange cranberry muffins are a baked treat made with fresh oranges and cranberries. These muffins typically have a tender and moist texture with a slightly tangy and sweet flavor profile. The citrusy zest and juice from the oranges add brightness to the muffins, while the cranberries provide a burst of tartness and a pop of color. The muffins are often topped with a sprinkling of sugar for a subtle crunch. Orange cranberry muffins make for a delicious breakfast or snack, perfect for enjoying any time of the day.
About this Orange Cranberry Muffin Recipe:
- Ease: This recipe is relatively easy to follow, with clear instructions and a concise list of ingredients. It doesn't require any complex techniques or specialized equipment. It's suitable for both beginner and experienced bakers.
- Taste: The combination of orange zest and cranberries creates a deliciously balanced flavor profile with a hint of citrusy freshness and tartness. The addition of sugar adds sweetness and complements the other flavors well.
- Texture: The muffins turn out moist and tender, which is ideal for a muffin recipe. The cranberries add a delightful burst of texture, and the use of buttermilk and fresh orange juice contributes to the overall texture.
- Versatility: This recipe is quite versatile. It provides variations and suggestions for ingredient substitutions, allowing for customization to suit different preferences. It can be made as either 18 standard-sized muffins or 12 jumbo-sized muffins, providing flexibility in serving sizes.
- Method: The method is well-explained, and the step-by-step instructions are easy to follow. It includes tips and suggestions to help ensure success. The method is straightforward, making it accessible to a wide range of bakers.
Orange Cranberry Muffins Ingredients
Note: The full ingredients list is provided in the recipe card below.
- All-purpose flour: A versatile and common baking ingredient, the flour provides structure and texture to the muffins.
- Baking powder: A leavening agent that helps the muffins rise and become light and fluffy.
- Kosher salt: Enhances the flavors and balances the sweetness in the muffins.
- Whole milk: Adds moisture and richness to the batter, resulting in a tender crumb.
- Fresh orange juice: Provides a bright citrus flavor that complements the tartness of the cranberries.
- Large eggs: Contribute to the structure and stability of the muffins while adding richness.
- Pure vanilla: Adds a subtle aromatic flavor that enhances the overall taste.
- Orange zest: The finely grated outer peel of the orange contains fragrant oils that infuse the muffins with intense citrus flavors.
- Unsalted butter: Melted and cooled butter adds richness, moisture, and flavor to the muffins.
- Fresh cranberries: These vibrant and tart berries add tanginess and a pop of color to the muffins.
- Granulated sugar: Provides additional sweetness and helps to create a tender texture in the muffins.
Tools you'll need
- Measuring cups and measuring spoons
- (3) 12-cup muffin pan or (2) 6-cup jumbo muffin pan
- 2 medium bowls
- Whisk
- Rubber spatula
- large ice cream scoop
- Wire rack
- Liquid measuring cup
- Measuring Cups and Spoons
- Stand Mixer or Handheld Mixer
How to Make Orange Cranberry Muffins
Note: The full instructions are provided in the recipe card below.
For the Orange Cranberry Muffins:
Preheat the oven to 375 °F. Line a (2) 12-cup muffin pan with paper liners or coat them with non-stick cooking spray. Sift together the flour and baking powder in a medium bowl and set aside.
In the bowl of a stand mixer with the paddle attachment, cream the butter, granulated sugar, and salt on medium speed. Scraping down the bowl occasionally until the mixture is smooth and light in color, about 5 minutes.
Whisk together the eggs, buttermilk, orange juice, vanilla and oil. Add to the butter-sugar mixture in two or three additions, mixing after each addition until fully incorporated and scraping down the bowl as needed.
Add the sifted dry ingredients and mix on low speed until evenly moistened. Fold in the cranberries. Divide the batter evenly into each cup in the prepared muffin pan, filling them three-quarters full. Gently tap the filled tin to release any air bubbles. Sprinkles with coarse sugar.
Bake the Orange Cranberry muffins at 375°F /191°C and until a skewer inserted near the center of the muffin comes out clean, about 30 minutes. Cool the muffins in the tin for a few minutes, then transfer to a rack to cool completely.
For the Orange Glaze:
In a mixing bowl, sift the powdered sugar to remove any lumps and make it smooth. Add freshly squeezed orange juice and grated orange zest (if using) to the powdered sugar. Mix these ingredients together until well combined. If the glaze seems too thick, gradually add orange juice, starting with 1 tablespoon. Stir well after each addition until you reach your desired glaze consistency.
You can make it thinner or thicker by adjusting the amount of orange juice. Optionally, add vanilla extract for a subtle vanilla flavor that complements the orange. Once you've achieved the desired consistency and flavor, your orange glaze is ready to use. Drizzle the glaze over your orange cranberry muffins while they are still warm. Use a spoon or a small spatula to help spread it evenly. Allow the glaze to set for a few minutes before serving. It will slightly harden as it cools.
Camila's Quick Note: For an alternative to sugar, replace it with 360g of streusel topping. This muffin base can serve as a versatile foundation for various muffin varieties, including:
Blueberry Muffins: Omit the cranberries and lemon zest, and instead, fold in 340g of blueberries (fresh or frozen). Follow the remaining ingredients and instructions as stated above.
Mixed Berry Muffins: Omit the cranberries and lemon zest, and instead, fold in 340g of mixed berries (fresh or frozen). Mixed berries could include raspberries, blueberries, chopped strawberries, or quartered blackberries. Follow the remaining ingredients and instructions as stated above.
Substitutions
- All-purpose flour: You can try substituting with whole wheat flour, gluten-free flour blends, or almond flour for a different texture and flavor.
- Baking powder and baking soda: If you don't have these leavening agents, you can use self-rising flour, which already contains them. Just omit the baking powder and baking soda from the recipe.
- Whole milk: You can substitute with other types of milk, such as almond milk, soy milk, or coconut milk, for a dairy-free option.
- Fresh orange juice: You can use store-bought orange juice if you don't have fresh oranges. However, fresh juice will provide a more vibrant flavor.
- Large eggs: You can replace eggs with alternatives like flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or applesauce (¼ cup per egg) for a vegan or egg-free version.
- Granulated sugar: Alternatives like brown sugar, light brown sugar, or coconut sugar can be used instead of granulated sugar for a slightly different flavor profile.
Variations
- Orange Cranberry Almond Muffins: Add a delightful nutty twist by mixing a handful of sliced almonds into the batter. They will provide a crunchy texture and enhance the overall flavor profile.
- Orange Cranberry Chocolate Chip Muffins: Fold some semi-sweet chocolate chips with the cranberries for indulgence. The combination of citrus, tart cranberries, and chocolate creates a delightful contrast of flavors.
- Orange Cranberry Spice Muffins: Enhance the warm and cozy flavors by adding a pinch of cinnamon, nutmeg, or ginger to the batter. These spices will add a comforting aroma and a hint of seasonal goodness.
- Orange Cranberry Coconut Muffins: Incorporate shredded coconut into the batter for a tropical twist. The coconut will add a subtle sweetness and a pleasant chewiness to the muffins.
- Orange Cranberry Lemon Muffins: Add a zing of lemon flavor by including lemon zest and a splash of lemon juice alongside the orange elements. The combination of citrus flavors will create a refreshing and tangy muffin.
- Orange Cranberry Walnut Muffins: Replace the cranberries with chopped walnuts to introduce a rich and earthy flavor. The walnuts will provide a satisfying crunch and pair beautifully with the orange zest.
- Orange Cranberry Cream Cheese Muffins: Fill each muffin cup halfway with batter, then add a dollop of cream cheese filling (a mixture of cream cheese, sugar, and vanilla). Top with more batter and cranberries before baking. The cream cheese filling adds a creamy and tangy surprise in the center of the muffins.
What to Serve with
How to Store & Re-Heat
To store: Orange Cranberry Muffins, let them cool completely and place them in an airtight container or sealable bag. They can be stored at room temperature for up to 3 days or refrigerated for up to 5 days. For longer-term storage, freeze them in a freezer-safe container or bag for up to 3 months.
To reheat: Microwave the muffins for 10-15 seconds per muffin if at room temperature or thawed from the refrigerator. If frozen, thaw in the fridge overnight and warm in the microwave or oven until heated. Enjoy the freshly reheated Orange Cranberry Muffins!
Make-Ahead
To make Orange Cranberry Muffins ahead of time, allow them to cool completely and store them in an airtight container or bag. They can be kept at room temperature for up to 3 days or refrigerated for up to 5 days. For longer storage, freeze them in a freezer-safe container or bag for up to 3 months. When ready to enjoy, thaw them at room temperature or in the refrigerator if frozen. Reheat in the microwave or oven if desired. Enjoy the convenience of make-ahead Orange Cranberry Muffins whenever you like!
How to Freeze
To freeze orange cranberry muffins, start by allowing them to cool completely at room temperature. If desired, individually wrap each muffin with plastic wrap or aluminum foil for convenience. Next, place the muffins in an airtight freezer-safe container or freezer bag, leaving some space between them. Seal the container or bags, label them with the freezing date, and store them in the coldest part of your freezer for up to 2-3 months. When ready to enjoy, thaw muffins at room temperature for a few hours, or reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.
Tips for Making The Best Orange Cranberry Muffins
- Fresh Ingredients: Use fresh oranges and cranberries for the best flavor. Fresh orange juice and zest will provide that vibrant citrus taste, and plump cranberries will give a burst of tartness. Avoid using dried cranberries, as they won't have the same impact.
- Don't Overmix: When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can result in dense and tough muffins. Mix until the ingredients are just combined, and there are no streaks of flour left.
- Fold in Cranberries Gently: When adding the cranberries to the batter, fold them in gently with a rubber spatula. This will ensure even distribution without crushing the cranberries or turning the batter pink.
- Toss Cranberries with Flour: Coating the cranberries in a tablespoon of flour before adding them to the batter helps prevent them from sinking to the bottom during baking.
- Use Buttermilk: Buttermilk adds moisture and a slight tang to the muffins, making them tender and flavorful. If you don't have buttermilk, you can substitute it by adding a tablespoon of white vinegar or lemon juice to regular milk and letting it sit for a few minutes.
- Proper Baking Time: Bake the muffins at a higher temperature initially (400°F) for 5 minutes to create a nice rise, then reduce the temperature to 375°F for the remaining baking time. This helps achieve that golden crust and fluffy interior.
- Cooling and Storage: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy. Store any leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
FAQ
Why are my muffins too dense and heavy?
This can happen if you overmix the batter. Be sure to mix just until the dry and wet ingredients are combined. Overmixing can cause gluten to develop, resulting in dense muffins.
Why do my muffins have a flat top and didn't rise well?
Overmixing the batter or using old baking powder can cause muffins to have a flat top. Ensure you use fresh baking powder, and only mix until the ingredients are combined.
How can I prevent my cranberries from sinking to the bottom of the muffins?
To prevent cranberries from sinking, you can toss them in a bit of flour before folding them into the batter. This helps them stay suspended in the batter.
Why are my muffins too dry or crumbly?
Overbaking or using too much flour can result in dry muffins. Make sure to follow the recommended baking time and measure your flour accurately, using the spoon-and-level method.
How can I make my muffins more flavorful?
If you find the orange and cranberry flavors are not pronounced enough, try adding more orange zest or using fresh cranberries instead of dried ones for a more intense cranberry flavor.
My muffins are too sweet. How can I reduce the sweetness?
You can reduce the sugar in the recipe or use unsweetened dried cranberries to lower the overall sweetness of the muffins.
What can I do if my muffins stick to the muffin tin?
To prevent sticking, you can line your muffin tin with paper liners or grease it properly with butter or non-stick cooking spray.
Why do my muffins have a bitter taste?
Bitterness can result from using too much orange zest, including the bitter white pith when zesting the orange. Use only the bright orange part of the zest for a sweeter flavor.
My muffins are too moist and undercooked in the center. What went wrong?
Ensure that you bake your muffins for the recommended time and at the correct temperature. A toothpick inserted into the center should come out clean when they're done.
Can I make these muffins gluten-free?
Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour. Make sure it's a 1:1 replacement for the best results.
How do I store these muffins to keep them fresh?
Store your muffins in an airtight container at room temperature for up to 3 days. To keep them longer, you can freeze them in an airtight container or freezer bag for up to 3 months.
Related Recipes:
- Pumpkin Muffins with Pecan Streusel
- Blueberry muffins
- spiced apple muffins
- Banana Mini Chocolate Chip Muffins
- Chocolate Banana Muffins
- Pumpkin Cornbread Muffins with Pumpkin Spice
Recipe
Easy Orange Cranberry Muffins
Tools
- 12-cup muffin pan or (2) 6-cup jumbo muffin pan
- Stand Mixer or Handheld Mixer
Ingredients
For the Orange Cranberry Muffins:
- 375 g (3 cups) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 100 ml buttermilk , at room temperature
- 40 ml fresh orange juice or buttermilk
- 80 ml avocado oil or vegetable oil
- 3 large eggs , room temperature
- 15 ml pure vanilla
- 40 g (⅓ cup) orange zest
- 80 g unsalted butter , soft
- 310 g (3 cups) cranberries fresh or frozen
- 300 g (1-½ cups) granulated sugar
Additional:
- 60 g turbinado sugar for sprinkling
For the Orange Glaze:
- 125 g ( 1 cup) Powdered sugar (also known as confectioners' sugar or icing sugar)
- 2 to 3 tablespoons freshly squeezed orange juice
- zest from 1 orange (optional, for extra flavor)
Instructions
For the Orange Cranberry Muffins:
- Preheat the oven to 375 °F. Line a (2) 12-cup muffin pan with paper liners or coat them with non-stick cooking spray. Sift together the flour and baking powder in a medium bowl and set aside.
- In the bowl of a stand mixer with the paddle attachment, cream the butter, granulated sugar, and salt on medium speed. Scraping down the bowl occasionally until the mixture is smooth and light in color, about 5 minutes.
- Whisk together the eggs, buttermilk, orange juice, vanilla and oil. Add to the butter-sugar mixture in two or three additions, mixing after each addition until fully incorporated and scraping down the bowl as needed.
- Add the sifted dry ingredients and mix on low speed until evenly moistened. Fold in the cranberries. Divide the batter evenly into each cup in the prepared muffin pan, filling them three-quarters full. Gently tap the filled tin to release any air bubbles. Sprinkles with coarse sugar.
- Bake the Orange Cranberry muffins at 375°F /191°C and until a skewer inserted near the center of the muffin comes out clean, about 30 minutes. Cool the muffins in the tin for a few minutes, then transfer to a rack to cool completely.
For the Orange Glaze (optional):
- In a mixing bowl, sift the powdered sugar to remove any lumps and make it smooth. Add freshly squeezed orange juice and grated orange zest (if using) to the powdered sugar. Mix these ingredients together until well combined. If the glaze seems too thick, gradually add orange juice, starting with 1 tablespoon. Stir well after each addition until you reach your desired glaze consistency.
- You can make it thinner or thicker by adjusting the amount of orange juice. Optionally, add vanilla extract for a subtle vanilla flavor that complements the orange. Once you've achieved the desired consistency and flavor, your orange glaze is ready to use. Drizzle the glaze over your orange cranberry muffins while they are still warm. Use a spoon or a small spatula to help spread it evenly. Allow the glaze to set for a few minutes before serving. It will slightly harden as it cools.
- Camila's Quick Note: For an alternative to sugar, replace it with 360g of streusel topping. This muffin base can serve as a versatile foundation for various muffin varieties, including:
- Blueberry Muffins: Omit the cranberries and lemon zest, and instead, fold in 340g of blueberries (fresh or frozen). Follow the remaining ingredients and instructions as stated above.
- Mixed Berry Muffins: Omit the cranberries and lemon zest, and instead, fold in 340g of mixed berries (fresh or frozen). Mixed berries could include raspberries, blueberries, chopped strawberries, or quartered blackberries. Follow the remaining ingredients and instructions as stated above.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.