Cranberry orange muffins are moist, fluffy, and bursting with bright, zesty orange flavor and sweet-tart cranberries in every bite. With a tender crumb and crunchy sugar topping, these bakery-style muffins are perfect for breakfast or as a festive holiday treat.
Why You’ll Love This Recipe
1. Bakery-Style Perfection
These homemade cranberry orange muffins have the perfect fluffy texture and domed tops, just like you’d find at your favorite bakery.
2. Bursting with Flavor
Fresh orange zest and juice give the muffins a bright citrusy flavor, while the cranberries add the perfect balance of sweetness and tartness.
3. Quick and Easy to Make
You can prepare the batter in two bowls with simple ingredients, making this recipe easy to follow, even for beginners.
Ingredients You’ll Need
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup (200 g) granulated sugar
- Zest of 1–2 large oranges
- ½ cup (120 ml) neutral baking oil (e.g., vegetable or canola oil)
- 2 large eggs (room temperature)
- ½ cup (120 ml) milk (room temperature)
- ¼ cup (60 ml) freshly squeezed orange juice
- 1 teaspoon vanilla extract
Add-Ins
- 1½ cups (150 g) fresh or frozen cranberries
Optional Topping
- Granulated sugar for a crunchy top
Step-by-Step Instructions
Step 1: Combine Dry Ingredients
In a mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
Step 2: Mix Sugar with Orange Zest
In another large bowl, whisk the sugar and orange zest together until the mixture resembles wet sand. This step releases the orange oils, enhancing the flavor.
Step 3: Mix Wet Ingredients
Add the oil, eggs, orange juice, milk, and vanilla extract to the sugar mixture. Whisk until smooth and well combined.
Step 4: Combine Wet and Dry Ingredients
Gradually stir the dry ingredients into the wet mixture. Be careful not to overmix—stop once everything is just combined. A few lumps are fine.
Step 5: Let the Batter Rest
Let the muffin batter rest at room temperature for 30 minutes. This helps create bakery-style domed tops. For longer storage, you can chill the batter in the refrigerator.
Step 6: Fold in the Cranberries
Once the rest period is over, gently fold the fresh or frozen cranberries into the batter.
Step 7: Preheat the Oven and Prepare the Muffin Pan
Preheat the oven to 375°F (190°C). Line two 12-cup muffin pans with cupcake liners. For bakery-style muffins, fill every other cup to allow the muffins to rise better.
Step 8: Fill and Top the Muffin Cups
Use a 3-tablespoon cookie scoop to portion the batter into the lined muffin cups. Optionally, sprinkle granulated sugar on top of each muffin for a crunchy finish.
Step 9: Bake the Muffins
- For fresh cranberries: Bake for 18–22 minutes.
- For frozen cranberries: Bake for 20–24 minutes.
The muffins are done when a toothpick inserted into the center comes out with a few moist crumbs, or when the tops spring back when lightly pressed.
Step 10: Cool and Serve
Let the muffins cool in the pan for 5–10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Storage Tips
- Room Temperature: Store the muffins in an airtight container for up to 2 days.
- Refrigeration: After 2 days, transfer them to the fridge and store for up to 3 more days.
- Freezing: Wrap muffins individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Variations
- Mini Muffins: Use a mini muffin pan and bake for 10–12 minutes.
- Streusel Topping: Add a crumbly topping made of butter, sugar, and flour for extra sweetness.
- Orange Glaze: Drizzle an easy orange glaze made with powdered sugar and orange juice over the cooled muffins.
These cranberry orange muffins are a delightful combination of sweet and tart flavors, perfect for any time of the year, especially during the holidays.
Their moist and fluffy texture, along with the bursts of cranberry, make them a must-try for breakfast or a snack. With their bakery-style look and simple preparation, these muffins are bound to be a crowd favorite.
FAQ – Cranberry Orange Muffins
1. Can I use dried cranberries instead of fresh or frozen?
Yes, you can! Soak the dried cranberries in warm water or orange juice for 10–15 minutes to plump them up before adding them to the batter.
2. Can I use orange extract instead of fresh orange juice?
Yes, but fresh orange juice and zest provide a more natural and vibrant flavor. If using orange extract, reduce the amount to ½ teaspoon.
3. Can I freeze these muffins?
Yes! Wrap each muffin individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
4. How do I prevent overmixing the batter?
Mix just until the dry ingredients are incorporated. Overmixing can cause dense muffins instead of a light, fluffy texture.
5. What type of oil should I use?
A neutral oil like vegetable, canola, or sunflower oil works best. You can also use melted coconut oil for a slightly different flavor.