Moist and Fluffy Cranberry Orange Muffins – A Sweet and Tangy Treat
These cranberry orange muffins are soft, moist, and bursting with flavor! The combination of tart cranberries and citrusy orange zest makes them a perfect breakfast, snack, or brunch treat. Easy to make with simple ingredients, this foolproof recipe ensures bakery-style muffins every time!
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Wooden spoon or spatula
- Muffin tin (12-cup)
- Paper muffin liners or non-stick spray
- Zester or fine grater
- Measuring cups and spoons
- Ice cream scoop (for even batter distribution)
- Toothpick (for doneness check)
- Wire cooling rack
Ingredients
- Dry Ingredients:
- 2 cups 250g all-purpose flour
- ¾ cup 150g granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Wet Ingredients:
- 2 large eggs
- ½ cup 120ml vegetable oil (or melted butter)
- ½ cup 120ml milk or buttermilk
- ½ cup 120ml fresh orange juice
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- Add-Ins:
- 1 ¼ cups 150g fresh or frozen cranberries (halved if large)
- 2 tablespoons coarse sugar for topping, optional
Instructions
- Step 1: Prepare the Oven and Muffin Tin
- Preheat your oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
- Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Step 3: Mix the Wet Ingredients
- In a medium bowl, whisk eggs, oil (or melted butter), milk, orange juice, vanilla extract, and orange zest until well combined.
- Step 4: Combine the Batter
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture using a spatula until just combined (do not overmix).
- Fold in the cranberries until evenly distributed.
- Step 5: Fill the Muffin Tin
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Sprinkle the tops with coarse sugar for a crunchy texture (optional).
- Step 6: Bake the Muffins
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Step 7: Serve and Enjoy!
- Serve warm or at room temperature with butter, honey, or jam.
Notes
For extra moisture, replace half the oil with Greek yogurt.
For sweeter muffins, increase sugar to 1 cup.
For a stronger orange flavor, add ½ teaspoon of orange extract.
Frozen cranberries can be used but do not thaw them before mixing into the batter.
Store at room temperature for 2-3 days, refrigerate for up to a week, or freeze for up to 3 months.
For sweeter muffins, increase sugar to 1 cup.
For a stronger orange flavor, add ½ teaspoon of orange extract.
Frozen cranberries can be used but do not thaw them before mixing into the batter.
Store at room temperature for 2-3 days, refrigerate for up to a week, or freeze for up to 3 months.