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Cranberry Orange Muffins

These Cranberry Orange Muffins are soft, fluffy, and bursting with tart cranberries and fresh citrus flavor. Made with orange juice, fragrant orange zest, and simple pantry ingredients, these homemade orange cranberry muffins are perfect for breakfast, brunch, or an afternoon snack. Enjoy these delicious breakfast muffins warm from the oven or freeze a batch for busy mornings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup milk
  • ½ cup unsalted butter melted and slightly cooled
  • ¼ cup fresh orange juice
  • 1 tablespoon fresh orange zest
  • 1 teaspoon vanilla extract
  • 1½ cups fresh or frozen cranberries roughly chopped
  • 1 tablespoon flour optional, for coating the cranberries

Method
 

  1. Preheat the Oven: Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Mix the Wet Ingredients: In a separate bowl, whisk the eggs, milk, melted butter, orange juice, orange zest, and vanilla extract until smooth.
  4. Combine the Batter: Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix.
  5. Add the Cranberries: Toss the cranberries with the optional tablespoon of flour, then gently fold them into the batter.
  6. Fill the Muffin Pan: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
  7. Bake: Bake for 18–23 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool: Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack to cool.

Notes

Fresh or frozen cranberries: Both work well. Add frozen cranberries directly to the batter without thawing.
Extra orange flavor: Add a little more orange zest or drizzle the cooled muffins with an orange glaze made from powdered sugar and orange juice.
Avoid overmixing: Stir only until the ingredients are combined to keep the muffins light and tender.
Storage: Keep cooled muffins in an airtight container at room temperature for up to 3 days.
Freezing: Freeze completely cooled muffins in a freezer-safe container for up to 3 months. Thaw at room temperature or warm gently before serving.
Mini muffins: Use a mini muffin pan and start checking for doneness after 10–14 minutes.
Nutrition: Calories are estimates and may vary depending on ingredient brands and muffin size.