Cranberry Orange Muffins
Bursting with vibrant citrus flavors and studded with tangy cranberries, these cranberry orange muffins are the perfect balance of sweet and tart. Made with freshly squeezed orange juice and fragrant orange zest, each bite delivers a bright and refreshing taste of sunshine. The tender, moist crumb pairs beautifully with the juicy, slightly tart cranberries, while a sprinkle of coarse sugar on top adds a delightful crunch. Ready in just 35 minutes, these easy homemade muffins are ideal for breakfast, brunch, or a cozy snack with coffee or tea. Plus, they’re freezer-friendly, making them a convenient, make-ahead treat. Whether you’re baking them for a holiday gathering or as an everyday indulgence, these muffins are sure to brighten your day!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 tablespoon orange zest
- 0.5 cups freshly squeezed orange juice
- 0.25 cups whole milk
- 0.25 cups unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoons vanilla extract
- 1.5 cups fresh or frozen cranberries, roughly chopped
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Stir in the orange zest to evenly distribute it throughout the dry ingredients.
In a separate medium bowl, combine the orange juice, milk, melted butter, egg, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently stir with a wooden spoon or spatula until just combined. Be careful not to overmix; a few lumps are okay.
Fold in the chopped cranberries gently to ensure even distribution throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
If desired, sprinkle the tops of the muffins with coarse sugar for added texture and sweetness.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 322 mg | 108% | |
| Sodium | 2227 mg | 97% | |
| Total Carbohydrate | 418.2 g | 152% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 203.4 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 196 mg | 15% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 948 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
