Cranberry Orange Muffin Recipe

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.

Course Breakfast

Cuisine American

Keyword cranberry orange muffins with orange juice, how to make cranberry orange muffins, the best cranberry orange muffins recipe

Prep Time 15

Cook Time 22

Servings muffins

Calories 236kcal

Author Beth Pierce

Ingredients

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
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, nutmeg, and salt. Set aside for a few minutes.
Using a stand or hand mixer on medium cream butter and sugar until light and fluffy. Turn the mixer to stir. Add the eggs, orange zest and vanilla extract mixing just until combined. Add the orange juice, milk and flour mixture alternating between the three. Mix 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 texture and quality for almost a year so I usually stock up on an extra large bag from Costco this time of the year.
Dried cranberries can be used in a pinch but for optimum tesxture soak the in hot water for about about 15 to soften and pat them dry with a paper towel. .
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.
For a change of pace drizzle the muffins with an orange glaze or add a streusel topping. Both are delicious.
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 at room temperature for up to 2 days or store in the refrigerator for up to 5 days.
Freeze fully cooled muffins for up to 2 months stored in a heavy duty freezer bag or sturdy freezer container.

Nutrition