Easy Orange Cranberry Muffins
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. Fresh or frozen cranberries work in this recipe. They're the perfect accompaniment to a cup of coffee.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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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
- 1 tablespoon 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
- 43 g (⅓ cup) orange zest
- 80 g unsalted butter , soft
- 312 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
How to Store & Re-Heat
- Muffins can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week. To reheat, microwave for a few seconds, or wrap individual muffins in aluminum and place in a preheated 350 F oven until warm. Be careful not to overheat, as they may become tough.
- The muffins can also be frozen in an airtight container or sealable freezer-friendly plastic bag for up to 3 months. Thaw for about 3 to 4 hours on the countertop before serving.
Nutrition Facts
Easy Orange Cranberry Muffins
Amount per Serving
Calories
209
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
31
mg
10
%
Sodium
76
mg
3
%
Potassium
53
mg
2
%
Carbohydrates
35
g
12
%
Fiber
1
g
4
%
Sugar
21
g
23
%
Protein
3
g
6
%
Vitamin A
146
IU
3
%
Vitamin C
6
mg
7
%
Calcium
25
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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