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Quick and easy Cranberry orange muffins

Cranberry Orange Muffins

Moist, fluffy muffins bursting with tart cranberries and fresh orange zest. A perfect balance of sweet and tangy. Great for breakfast, snacks, or holiday baking.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins

Nutrition

Calories: 215kcalCarbohydrates: 31gProtein: 3gFat: 9gSaturated Fat: 1gSugar: 16g

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.
Keyword baking recipes, breakfast muffins, homemade dessert, muffin recipe
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