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Cranberry Orange Muffins Recipe

Megan
Cranberry orange muffins are moist and fluffy bakery style orange muffins filled with fresh or frozen cranberries with tons of fresh orange flavor. These quick, easy and flavorful orange cranberry muffins are the perfect addition to any festive breakfast.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 58 minutes
Course Breakfast, Holiday
Cuisine American
Servings 12 muffins

Equipment

  • 2 mixing bowls
  • 12 muffins liners
  • 1 - 2 12 count muffin pan(s)
  • 1 medium (2 tablespoon, 30 ml) cookie scoop optional

Ingredients
  

  • 2 cups (240 g) all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • 1 - 2 large oranges, zested
  • ½ cup (120 ml) neutral baking oil (avocado, olive oil, vegetable or canola)
  • 2 large eggs, room temperature
  • ½ cup (120 ml) milk, room temperature
  • ¼ cup (60 ml) freshly squeezed orange juice
  • 1 teaspoon vanilla extract
  • 1½ cups (150 g) fresh or frozen cranberries tossed in 2 teaspoons flour

Instructions
 

  • In a mixing bowl, whisk the flour, baking powder and salt together until well combined.
    2 cups (240 g) all purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
  • In another bowl whisk the sugar and orange zest together until well combined with a wet sand consistency. Whisk in the oil, eggs, orange juice, milk and vanilla extract until well combined. 
    Stir the dry ingredients into the wet. Do not overmix. Let the cranberry and orange muffin batter rest at room temperature for 30 minutes or in the fridge for longer storage. This step is recommended for bakery style muffins.
    1 cup (200 g) granulated sugar, 1 - 2 large oranges, zested, ½ cup (120 ml) neutral baking oil , 2 large eggs, room temperature, ½ cup (120 ml) milk, room temperature, ¼ cup (60 ml) freshly squeezed orange juice , 1 teaspoon vanilla extract
  • While the muffins rest, preheat the oven to 375 F (190 C). Line (2) 12 ct. muffin pans with cupcake liners. For bakery style muffins, alternate filled and unfilled muffin wells. At the end of the rest period and right before scooping the muffin batter into the muffin pan, fold in the fresh or frozen cranberries.
    1½ cups (150 g) fresh or frozen cranberries
  • Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup. Top the muffins with granulated sugar if you like. 
    Bake the muffins at 375 F (190 C) for 18 - 22 minutes for fresh cranberries and 20 - 24 for frozen cranberries. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back.
  • Cool the moist cranberry orange muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy!

Notes

Store: Place the orange cranberry muffins in an airtight container to store at room temperature for up to 2 days. Then transfer the muffins to the fridge for up to 3 more days. 
See the Variations section of the blog post to make these cranberry orange muffins as mini muffins, to top with streusel or to top with an orange glaze. 
 
Keyword Cranberry and Orange Muffins, Cranberry Orange Muffins, Cranberry Orange Muffins Recipe, Orange Cranberry Muffins, Orange Muffins with Cranberries
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