Go Back
Baking is a delightful way to infuse your kitchen with warmth and tantalizing aromas, and there’s something particularly special about the combination of orange and cranberry. Fluffy Orange Cranberry Muffins are not only visually appealing with their vibrant colors, but they also offer a delicious burst of flavor that captures the essence of seasonal ingredients. As the colder months approach, the allure of freshly baked goods becomes even more pronounced, making these muffins an ideal choice for breakfast, brunch, or even as a mid-afternoon snack.

Fluffy Orange Cranberry Muffins

Discover the joy of baking with these Fluffy Orange Cranberry Muffins! Perfectly moist and bursting with flavor, these muffins combine the zesty brightness of fresh oranges and the tartness of cranberries, making them a delightful treat for breakfast or snacks. Packed with vitamins, they are as wholesome as they are delicious. Follow our step-by-step guide and enjoy baking these scrumptious muffins that embrace the cozy flavors of the season!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 cup fresh cranberries, chopped (or use dried cranberries)

3/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, melted and slightly cooled

3/4 cup buttermilk (or make your own using 3/4 cup milk with 1 tablespoon lemon juice or vinegar)

Zest of 1 large orange (about 1 tablespoon)

2 large eggs

1 teaspoon vanilla extract

1/2 cup freshly squeezed orange juice (for the best flavor)

Optional: 1/4 cup coarse sugar for topping

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C). Prepare your muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.

    Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, chopped cranberries, granulated sugar, baking powder, baking soda, and salt. Ensure the cranberries are coated with flour; this step helps keep them suspended in the batter and prevents them from sinking during baking.

      Mix the Wet Ingredients: In another bowl, combine the melted butter, buttermilk, orange zest, eggs, vanilla extract, and freshly squeezed orange juice. Whisk vigorously until the mixture is smooth and uniform.

        Combine Wet and Dry Ingredients: Gently pour the wet mixture into the bowl with the dry ingredients. Using a spatula, fold the ingredients together until just combined. Avoid overmixing; it's okay if the batter is a bit lumpy—this will ensure your muffins are fluffy!

          Fill the Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. For a delightful crunch, sprinkle coarse sugar on top of each muffin before baking.

            Bake: Place the muffin tin in the preheated oven. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Look for a golden-brown top as an indicator of doneness.

              Cool and Serve: After baking, let the muffins cool in the tin for about 5 minutes. Then, gently transfer the muffins to a wire rack to cool completely. Enjoy them warm, or they can be served at room temperature for a delicious treat any time!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 muffins