Cranberry Orange Muffins
Cranberry Orange Muffins are bursting with fresh flavors and have the most deliciously fluffy consistency! Orange zest and juice create the bright flavor of the muffins while dried cranberries are speckled throughout to lend an even more fruity flavor. These muffins can create the feeling of sunshine on even the dreariest of cloudy days!
Cranberry Orange Muffins
There’s nothing quite like the flavors of cranberry and orange together. Since I usually only get my fix around the holidays with my Cranberry Orange Relish, I’ve decided to indulge myself all year long with these Cranberry Orange Muffins! They’re perfect for any season.
The cranberries give them a nice holiday touch, while the orange muffins themselves make them ideal for serving on hot summer days.
Besides the incredible flavor, you’ll also fall head over heels for these muffins because of the incredibly fluffy consistency. It’s like biting into little orange pillows!
Just make sure (as it always is when making baked goods) to really measure every ingredient with care. When they’re made just right, these muffins rise beautifully while baking and have perfectly round tops.
Whether you serve homemade Cranberry Orange Muffins after Thanksgiving dinner, on Christmas Eve, or even on a warm afternoon in August, you’re going to love them. The orange zest and juice create a delicious fresh flavor that’s all natural, while the dried cranberries add even more fruity sweetness. All of those flavors paired with the fluffy structure make these muffins a win win!
How to Make Them
Prepare your kitchen. Preheat the oven to 350°F. Line a standard, 12-cup muffin tin with cupcake liners, and set aside.
Whisk together the dry ingredients. In a small or medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Mix together the sugars and zest. In a separate large bowl, add the sugar, brown sugar, and orange zest. Using your fingers, massage the zest and sugars together until well-mixed and fragrant.
Add the oil. Pour in the canola oil, and whisk until fluffy.
Add the remaining wet ingredients. Add the eggs, one at a time, and continue whisking until the second egg is just combined. Add the orange juice and greek yogurt, and whisk until combined.
Form the batter and add the cranberries. Pour the dry ingredients into the large bowl with the wet ingredients, and stir with a wooden spoon until just mixed. Some small lumps in the batter are okay. Fold in the dried cranberries.
Bake the muffins. Spoon about 3 tablespoons of batter into each cupcake-lined cup. Bake for 15-18 minutes, or until the edges of the muffins are golden brown and a toothpick inserted into the muffins in the middle of the pan comes out clean.
Rest and enjoy! Rest the muffins for about 10 minutes before serving. Serve warm or at room temperature.
Tips for the Best Cranberry Orange Muffins
- There’s no need to flour the dried cranberries before tossing them into the batter. They disperse pretty evenly all on their own while baking.
- Avoid over whisking your eggs.
- Speaking of over mixing, try not to do so when combining the wet and dry ingredients! Some small lumps are okay. If you mix the batter too much, the muffins won’t rise properly in the oven.
Storing
In an airtight container out of direct sunlight, these muffins will stay fresh at room temperature for about 5 days. To keep them fresh even longer, pop them into an airtight container in the fridge, where they’ll stay fresh for up to 7 days.
In the freezer, these muffins will last for up to 3 months! Just keep them in a gallon sized freezer bag.
Still in a baking mood? Make a batch of these muffins!
- Easy Banana Bread Muffins
- Pumpkin Cream Cheese Muffins
- Ricotta Chocolate Chip Banana Bread Muffins
- Cinnamon Streusel Apple Muffins
For more easy baking ideas, follow us on Instagram and Facebook!
Get the Recipe: Cranberry Orange Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon orange zest
- 1/4 cup canola oil
- 2 large eggs, room temperature
- 1/4 cup fresh orange juice
- 1/4 cup greek yogurt
- 1 cup dried cranberries
Equipment
- muffin tin
Instructions
- Preheat the oven to 350°. Line a standard, 12-cup muffin tin with cupcake liners, and set aside.
- In a small or medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a separate large bowl, add the sugar, brown sugar, and orange zest. Using your fingers, massage the zest and sugars together until well-mixed and fragrant.
- Pour in the canola oil, and whisk until fluffy.
- Add the eggs, one at a time, and continue whisking until the second egg is just combined.
- Add the orange juice and greek yogurts, and whisk until combined.
- Pour the dry ingredients into the large bowl with the wet ingredients, and stir with a wooden spoon until just mixed. Some small lumps in the batter are okay.
- Fold in the dried cranberries.
- Spoon about 3 tablespoons of batter into each cupcake-lined cup. Bake for 15-18 minutes, or until the edges of the muffins are golden brown and a toothpick inserted into the muffins in the middle of the pan comes out clean.
- Rest the muffins for about 10 minutes before serving. Serve warm or at room temperature.