These Cranberry Orange muffins are the perfect companion for your morning coffee. Plump full of fresh cranberries and orange zest and topped with a crisp layer of turbinado sugar these easy muffins are sure to please.
I have always loved muffins. There is just a special place in my heart for individual handheld flavor treasures. These muffins, Double Chocolate Chip Muffins, Best Blueberry Muffins, and Oatmeal Muffins are just a few of our favorites. Bake a batch today, pull up a chair and put on a pot of coffee so we can visit for a bit.
Why this recipe works!
- The flavor combination is amazing! Cranberry and orange goes together like peanut butter and chocolate. A match made in heaven. Wait until you taste the crispy top edges from the turbinado sugar.
- The scrumptious muffins are quick to come together. The batch can be prepped and in the oven in less than 15 minutes giving you plenty of time for other things like brewing that pot of fresh coffee.
- The ingredient list is simple and easy on the pocket book. I buy one large orange and it covers the orange juice and orange zest in one fell swoop. Be sure to purchase a large heavy one that is full of juice. If in doubt purchase a couple of oranges and perhaps enjoy one later.
How to make Cranberry Orange Muffins
First in a medium bowl whisk together flour, baking powder, baking soda, cinnamon and nutmeg. Then using a stand mixer or hand mixer cream the butter and the sugar until light and fluffy. Now add the eggs, orange zest and vanilla extract mixing on low just until combined. Then add the orange juice, milk and flour mixture alternating between the three. Mix on low just until combined scraping down the sides and beater when necessary.
Remove the bowl from the mixer and fold in the fresh cranberries. Spoon into a 12 count muffin pan that has been lined with baking cups. Top each muffin with a teaspoon of turbinado sugar. Bake for 22-25 minutes or until a toothpick inserted in the center of one of muffins comes out clean or with just a few crumbs attached. Cool in the pan for about 10 minutes before removing to wire racks to fully cool. These muffins are best enjoyed warm.
Recipe notes and tips for Cranberry Orange Muffins
- You can use fresh or frozen cranberries. Fresh cranberries freeze very well and can maintain their quality for almost a year so I usually stock up on an extra large bag from Costco this time of the year.
- For best results use baking cups
- Fill the baking cups all the way up with the batter.
- Sprinkle a generous amount of the turbinado sugar on top of each muffin. I like to use a heaping teaspoon.
- Like all muffins with fresh fruit these are best enjoyed the day that they are baked.
- Store the muffins on the counter in an airtight container for up to 2 days or store in the refrigerator for up to 5 days. These beauties freeze well for up to 2 months.
Recipe variations
- Cranberry Orange Pecan Muffins – fold in 1/2 cup chopped pecans or walnuts at the same time as the cranberries.
- Cranberry Orange Chocolate Muffins – fold in 1/2 cup semisweet chocolate chips at the same time as the cranberries
- Cranberry Orange White Chocolate Macadamia Nut Muffins – fold in 1/2 cup white chocolate chips and 1/2 cup chopped macadamia nuts at the same as the cranberries.
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PrintCranberry Orange Muffins
These gorgeous Cranberry Orange Muffins are bursting with the flavors of fresh cranberries, fresh orange juice and orange zest. Bake a batch today and get ready to hear all the praises.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Category: breakfast
- Method: bake
- Cuisine: American
Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup butter softened
- ¾ cup sugar
- 2 eggs
- 2 tablespoons orange zest
- 1 ½ teaspoon vanilla extract
- ⅓ cup orange juice
- ¼ cup milk
- 2 cups cranberries
- 1/4 to 1/3 cup turbinado sugar
Instructions
- Preheat oven to 400 degrees. Line a 12 count standard muffin tin with baking cups.
- In a medium bowl whisk together flour, baking powder, baking soda, cinnamon and nutmeg. Set aside for a few minutes.
- Using a stand or hand mixer cream butter and sugar until light and fluffy. Add the eggs, orange zest and vanilla extract mixing on low just until combined. Add the orange juice, milk and flour mixture alternating between the three. Mix on low just until combined scraping down the sides and beater when necessary. Using a spoon or spatula fold in the cranberries.
- Divide evenly in the baking cups filling them up. Top each muffin with 1 rounded teaspoon turbinado sugar.
- Bake for 22-25 minutes or until a toothpick comes out clean. Cool in the pan for about 10 minutes before removing to wire racks
Notes
- You can use fresh or frozen cranberries. Fresh cranberries freeze very well and can maintain their quality for almost a year so I usually stock up on an extra large bag from Costco this time of the year.
- For best results use baking cups
- Fill the baking cups all the way up with the batter.
- Sprinkle a generous amount of the turbinado sugar on top of each muffin. I usually roll with a heaping teaspoon.
- Like all muffins with fresh fruit these are best enjoyed the day that they are baked.
- Store the muffins on the counter in an airtight container for up to 2 days or store in the refrigerator for up to 5 days. These beauties freeze well for up to 2 months.
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