Cranberry Orange Muffins (Print)
Tangy muffins filled with fresh cranberries and bright orange for a flavorful morning treat.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup vegetable oil
08 - 1/2 cup plain Greek yogurt or sour cream
09 - 1/4 cup freshly squeezed orange juice
10 - Zest of 1 large orange
11 - 1 teaspoon pure vanilla extract
→ Fruit
12 - 1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)
→ Optional Topping
13 - 2 tablespoons coarse sugar for sprinkling
# How To Make It:
01 - Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
03 - In a separate bowl, whisk the eggs, vegetable oil, Greek yogurt (or sour cream), orange juice, orange zest, and vanilla extract until smooth.
04 - Pour wet ingredients into the dry mixture and stir gently just until combined, avoiding overmixing to maintain a tender texture.
05 - Fold in the fresh or frozen cranberries carefully to distribute evenly throughout the batter.
06 - Divide the batter evenly into the prepared muffin cups and sprinkle the tops with coarse sugar if using.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
# Expert Advice:
01 -
- They're moist and tender without tasting overly heavy or dense.
- The tartness of cranberries plays perfectly against the sweet orange, so you don't get that one-note sugar rush.
- Ready to bake in under 20 minutes once the oven preheats—weekday breakfast just got easier.
02 -
- Frozen cranberries work better than fresh here because they stay intact and don't bleed into the batter as much.
- Don't overmix the batter once you combine wet and dry—mix just until the flour disappears, then stop.
- Orange zest is non-negotiable if you want that real citrus flavor; juice alone won't give you the same brightness.
03 -
- Use good quality orange juice or squeeze it yourself—it makes a real difference in flavor and brightness.
- Don't thaw frozen cranberries before adding them; keep them frozen so they hold their shape and don't bleed color into the batter.