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    Home » Recipes » Muffins

    Cranberry Orange Muffins

    Published: Dec 21, 2021 · Modified: Mar 23, 2023 by brooke · This post may contain affiliate links · 1 Comment

    38 shares
    Jump to Recipe

    These easy cranberry orange muffins are so simple and quick to make from scratch, and bursting with cranberry and sweet orange flavor.

    Cranberry Orange Muffins with paper open and more in the background

    CRANBERRY ORANGE MUFFINS

    Cranberry is one of my favorite fall flavors that seemed to get hidden a but due to pumpkin and apple. But I am here to say these cranberry orange muffins cannot be missed. The sweet and tart flavors of the cranberries and oranges give such a wonderful flavor pop, not to mention such a beautiful color.

    cranberry orange muffins and extra cranberries and oranges in the muffin tin

    INGREDIENTS NEEDED

    • Butter
    • Sugar
    • Brown Sugar
    • Eggs
    • Sour Cream
    • Vanilla
    • Flour
    • Baking Powder
    • Salt
    • Cinnamon
    • Nutmeg
    • Milk
    • OJ
    • Cranberries, fresh or frozen
    • Orange Zest
    • Turbinado Sugar for Topping
    all ingredients needed to make cranberry orange muffins

    STEP BY STEP INSTRUCTIONS

    Preheat oven to 425°F. Spray a muffin pan with nonstick spray or line with cupcake liners. Set aside.

    In a medium bowl blend butter and sugars until smooth. Add the eggs, sour cream, and vanilla. 

    In a bowl, toss together the flour, baking powder, cinnamon, nutmeg and salt. Pour into the wet ingredients and slowly mix with a whisk. Add the orange juice and milk, gently whisking until combined and little lumps remain. Fold in the cranberries and orange zest.

    butter and sugar mixed
    added more wet ingredients
    adding flour
    adding milk and oj
    adding cranberries and zest

    Spoon batter into prepared muffin pan. Sprinkle tops of batter with turbinado sugar.

    Bake for 5 minutes at 425°F, then keeping the muffins in the oven, lower the oven temperature to 350°F and bake for 14-16 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 19-21 minutes, or so. Allow to cool slightly.

    batter in muffin cups
    muffins done baking

    HELPFUL TIPS

    • Not over-mixing the batter makes these muffins bake up tall and creates the perfect moist and tender texture!
    • You can make these with fresh or frozen cranberries! If you use frozen, you don’t need to thaw them. You can also use dried, but just half the amount.
    • Make sure all ingredients are room temperature before making.
    • I like to make sure and spoon the batter all the way to the top of the cups to help create a nice tall muffin!
    • These can be made into mini muffins instead, just bake at 350 F the whole time for 10-12 minutes instead.

    3 cranberry orange muffins stacked

    HOW TO STORE

    You can store these muffins in an airtight container for 3-4 days, although they will lose the crunchy top once placed inside. Or they can be stored in the freezer for a few months to keep fresh.

    one muffin sitting on top of the muffin pan with the others behind it

    OTHER MUFFIN AND BREAD RECIPES TO TRY:

    Blueberry Coffee Cake Muffins

    Sour Cream Banana Bread

    Double Chocolate Zucchini Muffins

    Apple Fritter Bread

    For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.

    Cranberry Orange Muffins with a single one opened.

    Cranberry Orange Muffins

    brooke
    These easy cranberry orange muffins are so simple and quick to make from scratch, and bursting with cranberry and sweet orange flavor.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Course Breakfast
    Cuisine American
    Servings 14
    Calories 235 kcal

    Ingredients
     
     

    • ½ cup butter room temp
    • ½ cup granulated sugar
    • ⅓ cup brown sugar
    • 2 large eggs room temp
    • ¼ cup sour cream room temp
    • 1½ teaspoon vanilla
    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • ½ teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ¼ cup milk, I use buttermilk usually room temp
    • ⅓ cup orange juice
    • 1½ cups cranberries
    • zest from an orange
    • turbinado sugar for sprinkling on top

    Glaze (optional)

    • 1 cup powdered sugar
    • 1 tablespoon orange juice
    • a splash of milk

    Instructions
     

    • Preheat oven to 425°F. Spray a muffin pan with nonstick spray or line with cupcake liners. Set aside.
    • In a medium bowl blend butter and sugars until smooth. Add the eggs, sour cream, and vanilla. 
    • In a bowl, toss together the flour, baking powder, cinnamon, nutmeg and salt. Pour into the wet ingredients and slowly mix with a whisk. Add the orange juice and milk, gently whisking until combined and little lumps remain. Fold in the cranberries and orange zest.
    • Spoon batter into prepared muffin pan. Sprinkle tops of batter with turbinado sugar.
    • Bake for 5 minutes at 425°F, then keeping the muffins in the oven, lower the oven temperature to 350°F and bake for 14-16 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 19-21 minutes, or so. Allow to cool slightly.
    • While the muffins are cooling for a few minutes, you can make the glaze by whisking ingredients together. Drizzle over warm muffins.

    Notes

    Make sure all ingredients are room temperature before making.
    Fresh or frozen cranberries can be used for this recipe. If using frozen, do not thaw before.
    You can use dried cranberries for this also, just use ¾ cup instead.
    If wanting to make mini muffins bake at 350 F for about 10-12 minutes.
    I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

    Nutrition

    Calories: 235kcalCarbohydrates: 37gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 47mgSodium: 250mgPotassium: 74mgFiber: 1gSugar: 22gVitamin A: 295IUVitamin C: 5mgCalcium: 75mgIron: 1mg
    Keyword cranberry, muffin, orange
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Sandy

      December 19, 2022 at 12:35 pm

      5 stars
      I made these with gluten free Cup4Cup flour and got RAVING reviews from everyone who tasted them. They were one of the BEST muffins I’ve ever tasted! Fantastic texture, flavor and beautiful too! Would give them 10 stars if I could!

      Reply

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