Cranberry orange muffins I’m making for the 3rd time this week

Baking these muffins fills the kitchen with a cozy, inviting aroma that feels like a warm hug, while their tender crumb and slightly crisp tops make each bite irresistible. Whether you’re a seasoned baker or a newbie, this recipe is simple enough to become a staple in your baking rotation.

Why I Can’t Stop Making These Cookies

• Quick win: Ready in under 30 minutes from start to finish, perfect for busy mornings.
• Flavor twist: The bright orange zest pairs beautifully with tart cranberries far from your average muffin.
• Pantry-friendly: Uses staple baking ingredients with fresh fruit additions that elevate the flavor.
• Kid-friendly: Sweet enough to satisfy little ones but balanced with natural tartness for adults to enjoy.
• Seasonal appeal: Brilliant for winter or early spring when citrus and cranberries are at their best.

What Type of Cranberries Should I Use?

For the best texture and flavor, fresh cranberries are ideal when in season. Their natural tartness and slight crunch provide that classic burst in every bite. If you’re using frozen cranberries, make sure to thaw them beforehand, then drain and pat dry to avoid excess moisture that can make the batter soggy. Dried cranberries can work too but expect a chewier texture and sweeter taste; they’re best soaked in a little orange juice before mixing to plump them up.

Options for Ingredient Alternatives

• Butter or oil: Substitute melted coconut oil for butter (chill the dough if you do to firm up).
• Chocolate type: Swap white chocolate chips for dark or milk if you want a richer contrast.
• Milk options: Almond, oat, or soy milk work well in place of dairy milk without losing moisture.
• Extracts: Try vanilla extract instead of orange extract for a subtler flavor twist.
• Fresh vs dried fruit: Fresh cranberries offer tang and texture, dried add chewiness and sweetness.

The Biggest Challenges While Baking

• Folding delicate ingredients last: Gently fold in cranberries to avoid breaking them and staining your batter.
• Butter temperature: Use softened butter, not melted, for a fluffy, tender crumb.
• Avoid overmixing: Mix until just combined to prevent tough muffins.
• Fix dry dough with milk: Add 1 tablespoon of milk at a time if the dough feels stiff or crumbly.
• Chill 30 minutes: Optional but recommended for a thicker batter that’s easier to shape and yields tender muffins.

Storage & Freezing Instructions

Store muffins in an airtight container at room temperature for up to 3 days or refrigerate up to a week. To freeze, layer muffins between parchment paper in a freezer-safe container or bag; they keep well for up to 3 months. For make-ahead dough, shape the batter into muffin forms and freeze on a baking sheet; once solid, transfer to a bag, then bake frozen muffins with an added 5 minutes to the baking time.

Estimated Nutrition

This batch makes about 12 muffins. Estimated totals for the entire batch:

• Calories: 1,800
• Fat: 75 g
• Carbohydrates: 250 g
• Protein: 18 g

Per muffin:

• Calories: 150–160
• Fat: 6–7 g
• Carbohydrates: 20–22 g
• Protein: 1.5 g

Ingredients

• 2 1/2 cups all-purpose flour (300 g)
• 1 cup granulated sugar (200 g)
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup unsalted butter, softened (115 g)
• 1 cup buttermilk (240 ml)
• 2 large eggs
• Zest of 2 medium oranges
• 1 tsp vanilla extract
• 1 1/2 cups fresh cranberries, washed and dried (150 g)
• 2 Tbsp orange juice (optional, for soaking dried cranberries)

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease generously.
2. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Set aside.
3. In another bowl, beat the softened butter until creamy. Add eggs one at a time, mixing well after each. Stir in orange zest, vanilla extract, and buttermilk until smooth.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Avoid overmixing to keep muffins tender.
5. Carefully fold in the fresh cranberries, making sure not to crush them and turn the batter purple.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full to leave room for rising.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.

Tips, Variations & Serving Ideas

• Add a streusel topping of brown sugar and cinnamon for extra crunch.
• Swap orange for lemon zest for a slightly different citrus profile.
• Fold in 1/2 cup white chocolate chips for sweet bursts throughout.
• Underbake by 2 minutes for a softer, gooier center.
• Serve warm with a pat of butter or a drizzle of honey.
• Wrap leftover muffins individually for lunchbox treats.
• Use dried cranberries soaked in orange juice if fresh aren’t available.

FAQs

Q: Can I make these muffins gluten-free?
A: Yes, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend.

Q: Can I use frozen cranberries directly?
A: It’s best to thaw, drain, and pat frozen cranberries dry to avoid adding extra moisture.

Q: How do I keep muffins moist?
A: Don’t overmix the batter and consider adding a tablespoon of yogurt or applesauce if your muffins turn out dry.

Save This for Later (Pinterest)

Love these cranberry orange muffins? Save this recipe to your Pinterest boards for easy access anytime your craving strikes or share with friends who need a little extra sunshine in their baking!