Cranberry Orange Muffins
Tender muffins with tart cranberries, fresh orange zest and buttery golden tops. Bake a dozen for a fall breakfast or brunch.
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20m
12
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Ingredients
- 2 cups (240 g) all-purpose flour, spooned and leveled
- 3/4 cup (150 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine table salt
- 1 tablespoon finely grated orange zest, from 1 large washed orange (orange part only)
- 2 large eggs, at room temperature
- 1/2 cup (120 ml) 2% milk, at room temperature
- 1/4 cup (60 ml) fresh orange juice, from the zested orange
- 1/2 cup (113 g) unsalted butter, melted and cooled until just warm
- 1 teaspoon vanilla extract
- 1 1/2 cups (150 g) fresh cranberries, rinsed, dried and coarsely chopped
Instructions
- 1
Prepare the oven and fruit
Heat the oven to 375°F (190°C) with a rack in the center. Line a standard 12-cup metal muffin pan with paper liners. Melt the butter and let it cool until just warm. Zest the washed orange before juicing it; measure 1 tablespoon zest and 1/4 cup juice. Coarsely chop the cranberries. Allow about 20 minutes for preheating and preparation.
- 2
Mix the dry ingredients
Rub the orange zest into the sugar with your fingertips until fragrant. In a large bowl, whisk the flour, orange sugar, baking powder and salt until evenly combined. Toss in the chopped cranberries to distribute them through the flour.
- 3
Combine the batter gently
In a second bowl, whisk the eggs, milk, orange juice and vanilla until blended. Slowly whisk in the cooled melted butter. Pour the wet mixture into the flour mixture and fold with a spatula just until no dry flour remains. Stop while the batter is still lumpy; beating it smooth can make the muffins tough. Bake promptly after mixing.
- 4
Portion and bake
Divide the batter evenly among the 12 lined wells, about a rounded 1/3 cup per well, keeping the batter below the rims. Bake for 22 to 26 minutes, checking at 22 minutes; plan on 25 minutes. The tops should be lightly golden and spring back when gently touched. A toothpick inserted into the crumb of a center muffin should come out without wet batter; cranberry juice alone is fine.
- 5
Cool and serve
Let the muffins stand in the pan for 5 minutes, then transfer them to a wire rack for at least 5 more minutes before serving. The 55-minute total includes this 10-minute cooling period. The batch makes 12 muffins; one muffin is one serving. Cool completely before packing for storage.
Chef's Tips
Use fresh cranberries for the recipe as written. For frozen cranberries, measure the same 150 g, coarsely chop carefully while still firm and fold in without thawing; allow extra baking time if the centers need it. Sweetened dried cranberries are not a direct equivalent. These muffins contain wheat, milk and eggs and are vegetarian as written. Nutrition is estimated per muffin from the listed weights and 2% milk; ingredient brands and portion sizes change the values. There is no glaze or extra sugar topping in this estimate. Store fully cooled muffins airtight at room temperature for up to 2 days, or freeze individually wrapped for up to 1 month for best quality. Thaw wrapped muffins at room temperature. This formula has not been kitchen-tested; oven and altitude differences may require adjustment.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this cranberry orange muffins
How long does it take to make Cranberry Orange Muffins?
The listed total time is 55 minutes. Prep time is 20 minutes and cooking time is 25 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Cranberry Orange Muffins recipe make?
This recipe yields 12 servings.
What is the difficulty level of this Cranberry Orange Muffins recipe?
The listed difficulty level is easy.