I love starting my mornings with a batch of fresh cranberry orange muffins. The combination of juicy cranberries and zesty orange makes these muffins my family’s favorite
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Cranberry Orange Muffin Recipe
Cranberry orange muffins are a popular baked good with a delightful balance of sweet and tart flavors. They typically combine juicy, tangy cranberries with the bright, citrusy notes of fresh orange zest and juice
They’re perfect for holiday brunches, potlucks, or casual breakfasts at home or any brunch table or holiday spread. The orange zest and juice give every bite a light, fragrant lift, while cranberries add a flavor boost and beautiful color.
These treats can be enjoyed with a variety of breakfast favorites, such as creamy scrambled eggs, thick Greek yogurt, or a fresh fruit salad. For a heartier meal, they pair well alongside crispy bacon or smoked salmon. At brunch, you can enjoy them with vegetable frittata, avocado toast, or savory breakfast casseroles.
For drinks, serve the muffins with hot coffee, a chai latte, or a glass of cold milk. During winter gatherings or festive mornings, they go beautifully with orange juice, mulled cider, or a mimosa. For an afternoon pick-me-up, a soothing cup of Earl Grey or chamomile tea is a great choice.
Warm cranberry orange muffins also serve as a delightful snack, particularly with a swipe of fruit preserves or a bit of honey butter. They even make for a tasty dessert, perhaps warmed and served with a scoop of vanilla ice cream or a dollop of whipped cream.
Here’s how to make the cranberry orange muffins:
Cranberry Orange Muffins
Nutrition
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil (or melted butter)
- ¾ cup milk (or buttermilk for extra tenderness)
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 medium orange
- 2 tbsp fresh orange juice
- 1 ½ cups fresh or frozen cranberries (if frozen, don’t thaw)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together oil, milk, egg, vanilla, orange zest, and orange juice.
- Add wet ingredients to dry ingredients and stir gently until just combined (do not overmix).
- Fold in cranberries.
- Divide batter evenly among muffin cups (about ¾ full each). Bake 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- For a crunchier top, sprinkle muffins with coarse sugar before baking.
- Can be stored in an airtight container for up to 3 days or frozen for up to 2 months.
- Use paper liners for easy cleanup.
SIMILAR RECIPES:
Variations
These cranberry orange muffins come in many versions. Here are some of them:
- Glazed Muffins are drizzled with a simple glaze made from orange juice and powdered sugar.
- Streusel Topped Version includes a crumbly streusel made with butter, sugar, and flour sprinkled on top for a sweet, crunchy finish.
- Whole Wheat Cranberry Orange Muffins substitute whole wheat flour for some or all of the all-purpose flour for a heartier, slightly nutty muffin.
- Vegan Muffins are made with plant-based milk, oil or vegan butter, and an egg substitute.
- Nutty Version adds chopped nuts such as pecans or walnuts into the batter or sprinkles on top for added crunch and flavor.
- Dried Cranberry & White Chocolate Muffins include dried cranberries and mini white chocolate chips.
- Gluten-Free Version uses a gluten-free flour blend.
- Mini Muffin Version is portioned into mini muffin tins, making bite-sized versions that are ideal for snacks, lunchboxes, or parties.