Cranberry Orange Muffins
Cranberry Orange Muffins are soft, fluffy, and filled with sweet-tart cranberries and fresh citrus flavor. They’re perfect for breakfast, holiday brunch, or anytime you want a bakery-style homemade treat.
Ingredients
• 2 cups all-purpose flour
• 1 cup sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 cup milk or buttermilk
• ½ cup melted butter (or oil)
• 1 tsp vanilla extract
• 1 tbsp orange zest
• ½ cup fresh orange juice
• 1½ cups fresh or dried cranberries
Instructions
1. Preheat oven to 375°F and line a muffin tin with liners.
2. Combine flour, sugar, baking powder, baking soda, and salt in a bowl, then whisk well.
3. In another bowl, whisk eggs, milk, butter, orange juice, zest, and vanilla.
4. Add the wet ingredients to the dry bowl and gently mix until barely combined.
5. Fold in cranberries carefully.
6. Divide batter evenly into muffin cups.
7. Let them bake for 18–22 minutes, until lightly golden and a toothpick inserted comes out clean.
Notes
- Overmixing can make muffins dense, so stir the batter lightly.
- Fresh orange zest gives the strongest flavor.
- Coat the cranberries in a little flour so they do not sink while baking.
- Use buttermilk for extra tenderness.
- Add coarse sugar on top for crunch.
- Muffins can be frozen and stored for up to three months.
- Drizzle orange glaze for a festive bakery finish.