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Cranberry Orange Muffins

Cranberry Orange Muffins

5 from 12 reviews

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.

Ingredients

Scale
  • 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

  1. Preheat oven to 400 degrees.  Line a 12 count standard muffin tin with baking cups.
  2. In a medium bowl whisk together flour, baking powder, baking soda, cinnamon and nutmeg. Set aside for a few minutes.
  3. 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.
  4. Divide evenly in the baking cups filling them up.  Top each muffin with 1 rounded teaspoon turbinado sugar.
  5. 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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