Go Back
To make delicious cranberry orange muffins, you will need the following ingredients: - 2 cups all-purpose flour - 1 cup fresh cranberries, chopped - Zest of 1 juicy orange - 1/2 cup granulated sugar - 1/2 cup brown sugar packed - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine salt - 1/2 cup unsalted butter, melted and slightly cooled - 2 large eggs at room temperature - 1 cup freshly squeezed orange juice - 1 teaspoon pure vanilla extract - 1/2 teaspoon ground cinnamon - 1/2 cup walnuts, chopped (optional) These ingredients work together to create a muffin that is both sweet and tart. The fresh cranberries add a burst of flavor, while the orange zest brightens each bite. The mix of granulated and brown sugar gives the muffins a rich sweetness. Using melted butter helps keep the muffins moist. Adding eggs at room temperature ensures they blend well with the other wet ingredients. Freshly squeezed orange juice makes a big difference in taste. If you like nuts, feel free to add walnuts for extra crunch. Gather these ingredients before you start baking. This way, you will be ready to create a batch of muffins that everyone will love! {{ingredient_image_2}} - Preheat oven to 375°F (190°C). - Prepare muffin tin with liners or cooking spray. Start by preheating your oven. Set it to 375°F (190°C). This step is key to get your muffins baked just right. While the oven warms, grab your muffin tin. You can use paper liners or spray the cups with cooking spray. This keeps the muffins from sticking later. - Combine flour, sugars, baking powder, baking soda, salt, and cinnamon. Next, we’ll mix the dry ingredients. In a large bowl, add 2 cups of all-purpose flour. Then, add 1/2 cup of granulated sugar and 1/2 cup of brown sugar. Sprinkle in 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of fine salt, and 1/2 teaspoon of ground cinnamon. Whisk these together until they are well mixed. This helps the muffins rise and gives them flavor. - Whisk together melted butter, eggs, orange juice, vanilla, and zest. Now, let’s prepare the wet ingredients. In another bowl, take 1/2 cup of melted butter that has cooled a bit. Add 2 large eggs and 1 cup of freshly squeezed orange juice. Don’t forget the zest of 1 juicy orange and 1 teaspoon of pure vanilla extract. Whisk these ingredients together until smooth. This mix brings moisture and flavor to our muffins. - Gradually mix wet ingredients into dry until just combined. It's time to combine the mixtures. Pour the wet ingredients into the dry ones slowly. Use a spatula or a wooden spoon to mix. Stir gently until just combined. You want to stop when you still see a few lumps. This keeps the muffins light and fluffy. - Gently fold in chopped cranberries and walnuts. Now, add the fun part: cranberries! Fold in 1 cup of chopped fresh cranberries. If you like, you can also add 1/2 cup of chopped walnuts. Gently mix them in to ensure they’re spread evenly without overworking the batter. - Fill muffin cups and bake for 18 to 22 minutes, check for doneness. Scoop the batter into the prepared muffin cups. Fill each one about two-thirds full. This allows room for rising. Place the tin in the oven and bake for 18 to 22 minutes. To check if they are done, insert a toothpick into the center. It should come out clean or with a few moist crumbs. Once baked, let the muffins cool for about 5 minutes in the tin before moving them to a wire rack. To get the best texture in your cranberry orange muffins, avoid overmixing the batter. When you mix, do it gently. Let the batter have a few lumps. This helps keep your muffins soft and fluffy. When your muffins bake, watch them closely. Insert a toothpick into the center to check for doneness. If it comes out clean or with a few moist crumbs, they are ready. After baking, cool the muffins in the tin for about five minutes. This helps them set before you move them to a wire rack. Serving your muffins warm makes them even better. You can dust them with powdered sugar for a sweet touch. For an extra burst of flavor, try a light drizzle of orange glaze made from powdered sugar and orange juice. This adds a nice shine and flavor to your muffins. Pro Tips Use Fresh Ingredients: Always opt for fresh cranberries and a juicy orange to maximize flavor and ensure your muffins have the best taste and texture. Don't Overmix the Batter: To achieve light and fluffy muffins, mix the batter just until combined. A few lumps are perfectly fine! Check for Doneness: Use a toothpick to test the center of a muffin; it should come out clean or with a few moist crumbs, ensuring they are perfectly baked. Cool on a Wire Rack: After baking, transfer muffins to a wire rack to cool completely. This prevents them from becoming soggy and maintains their texture. {{image_4}} You can easily make these muffins gluten-free. Just swap all-purpose flour with a gluten-free flour blend. Look for one that works well in baking. This simple change keeps the taste and texture nice. Want to mix it up? You can add other fruits like blueberries or raspberries. They pair well with cranberries. If you want a lighter muffin, try using yogurt instead of butter. This gives a soft and moist texture. For a fun twist, add a teaspoon of almond extract. This small change brings a warm, nutty flavor to the muffins. It blends beautifully with the orange and cranberry tastes. You can also try other extracts like lemon or vanilla for more variety. Store your cranberry orange muffins in an airtight container. They stay fresh at room temperature for up to 3 days. Keep them away from heat and direct sunlight to maintain their softness. This way, you can enjoy them for breakfast or as a snack. For longer storage, freeze the muffins. They can last for up to 3 months in the freezer. Wrap each muffin in plastic wrap and place them in a freezer bag. This method keeps them fresh and tasty for later. When you want to enjoy a warm muffin, reheat it in the oven or microwave. For the oven, set it to 350°F (175°C) and warm the muffin for about 10 minutes. If using the microwave, heat for about 15-20 seconds. This way, you’ll have a soft and warm snack ready to enjoy! Yes, but extend baking time slightly. Frozen cranberries add a nice tartness, too. Just make sure to chop them before adding to the batter. This keeps them from clumping together. Substitute eggs with flax eggs and use plant-based butter. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Lemon juice or apple juice can be alternatives. Lemon juice will add a different tart flavor, while apple juice keeps it sweet. Both options will still make your muffins tasty. Yes, chocolate chips pair well with the flavors. The sweet chocolate contrasts with the tart cranberries. Try semi-sweet or dark chocolate for a richer taste. Approximate calorie count per muffin based on recipe ingredients is around 180 calories. This can vary based on specific brands and quantities used. Always check your ingredients for precise numbers. You learned how to make delicious cranberry orange muffins. Using simple ingredients and clear steps, you can bake a treat that everyone loves. Remember not to overmix the batter for the best texture. Store them properly for lasting freshness. Feel free to try variations to match your taste. These muffins can turn any moment into a special occasion. Enjoy every bite of your homemade creations!

Cranberry Citrus Delight Muffins

Delicious muffins bursting with the flavors of fresh cranberries and citrus.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 180 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup fresh cranberries, chopped
  • 1 zest juicy orange
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 cup unsalted butter, melted and slightly cooled
  • 2 large eggs at room temperature
  • 1 cup freshly squeezed orange juice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 2/3 cup walnuts, chopped (optional)

Instructions
 

  • Begin by preheating your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup with butter or cooking spray.
  • In a spacious mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, fine salt, and ground cinnamon until well combined and free of lumps.
  • In a separate bowl, whisk together the melted butter, large eggs, freshly squeezed orange juice, pure vanilla extract, and orange zest until the mixture is smooth and well blended.
  • Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon just until the mixture comes together. Be careful not to overmix; the batter should have a few lumps for optimal texture.
  • Fold in the chopped cranberries and walnuts (if using), ensuring they are evenly distributed throughout the batter without overworking it.
  • Using a scoop or a spoon, divide the batter evenly among the 12 muffin cups, filling each approximately two-thirds full to allow room for rising.
  • Bake in the preheated oven for 18 to 22 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached.
  • Once baked, allow the muffins to cool in the tin for about 5 minutes before gently transferring them to a wire rack to cool completely.

Notes

Serve warm, optionally dusted with powdered sugar or drizzled with orange glaze.
Keyword breakfast, cranberry, muffins, orange