These Cranberry Orange Muffins are a fantastic way to start the day; they are super moist and flavorful. The fresh cranberries, orange juice, and orange zest in these holiday muffins make them visually appealing and delicious—ideal for a quick breakfast on the go, special occasions, or any time of day.
These cherry orange muffins are so light and airy that they improve my mornings. Compared to store-bought muffins, these are light years superior in flavor. They’re simple to whip up at home with only a few ingredients. Making a batch of these muffins is so easy that you may do it first thing in the morning or the night before.
Ingredients Required for Cranberry orange muffins
- Cranberries
- Vanilla
- Flour
- Oil
- Orange juice
- Baking powder
- Baking Soda
- Milk
- Egg
- Salt
- Granulated Sugar
- Brown Sugar
- Yogurt
How to make Cranberry orange muffins
- Set oven temperature to 425 degrees Fahrenheit (218 degrees Celsius). Use a nonstick cooking spray or paper cupcake liners to line a 12-cup muffin tin. Place aside.
- In a medium bowl, beat the butter on high speed for approximately 1 minute using a handheld or stand mixer equipped with a paddle attachment. Cream the white and brown sugars together for at least 2 minutes after adding them. When necessary, scrape the bowl’s bottom and sides. Put in the eggs, then the yogurt, and finally the vanilla. Mix on low for 1 minute, then increase to high and beat until smooth and blended. When necessary, scrape the bowl’s bottom and sides. Next, incorporate the orange zest by beating it in.
- Mix the flour, baking powder, soda, cinnamon, and salt in a large basin. Add the liquids to the dry and whisk carefully to combine. Whisk in the orange juice and milk until the mixture is smooth, and there are no visible lumps. Use a wooden spoon or rubber spatula to fold in the cranberries gently.
- Place batter on the top of each muffin cup in the preheated pan. Sprinkle a few more cranberries on top of the batter for decoration. (This adds a nice splash of color to the finished muffins.) First, heat the oven to 425 degrees Fahrenheit (218 degrees Celsius) for 5 minutes, then reduce the heat to 350 degrees Fahrenheit (177 degrees Celsius) and bake for 18 to 20 minutes longer or until a toothpick inserted in the center comes out clean. These muffins need around 23–25 minutes in the oven.
- Glaze the Cranberry Orange Muffins as they cool by mixing the glaze ingredients. Spread on hot muffins. Cool for about a minute or two, and then serve.
Pro Tips
Prepare in Advance and Freeze: If you don’t want to use glaze, you may store the muffins for up to 5 days if you keep them covered and at room temperature. Store muffins with glaze in an airtight container at room temperature for up to a day or in the fridge for up to a week. Whether glazed or unglazed, muffins freeze well for up to 2 months.
Yogurt: Use the yogurt you choose; I like low-fat plain Greek yogurt, but any yogurt will do. It may be orange-flavored, vanilla-flavored, honey-flavored, low-fat, or full-fat. You may also use sour cream.
Instead of fresh or frozen cranberries, you may use 1 and 1/2 cups of dried cranberries in this recipe.
Mini Muffins: Bake for 11-13 minutes at 350 degrees Fahrenheit (177 degrees Celsius) or until done. Check the doneness with a toothpick.
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Cranberry orange muffins
Ingredients
- 1/2 cup 113g unsalted butter, softened to room temperature
- 1/2 cup 100g granulated sugar
- 1/4 cup 50g packed light or dark brown sugar
- 2 large eggs
- 1/2 cup 120g yogurt
- 2 teaspoons pure vanilla extract
- zest of 2 oranges
- 1 3/4 cups 219g all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 Tablespoons 30ml orange juice
- 2 Tablespoons 30ml milk (any kind)
- 1 1/2 cups 185g fresh or frozen cranberries (do not thaw)
Instructions
- Set oven temperature to 425 degrees Fahrenheit (218 degrees Celsius). Use a nonstick cooking spray or paper cupcake liners to line a 12-cup muffin tin. Place aside.
- In a medium bowl, beat the butter on high speed for approximately 1 minute using a handheld or stand mixer equipped with a paddle attachment. Cream the white and brown sugars together for at least 2 minutes after adding them. When necessary, scrape the bowl's bottom and sides. Put in the eggs, then the yogurt, and finally the vanilla. Mix on low for 1 minute, then increase to high and beat until smooth and blended. When necessary, scrape the bowl's bottom and sides. Next, incorporate the orange zest by beating it in.
- Mix the flour, baking powder, soda, cinnamon, and salt in a large basin. Add the liquids to the dry and whisk carefully to combine. Whisk in the orange juice and milk until the mixture is smooth, and there are no visible lumps. Use a wooden spoon or rubber spatula to fold in the cranberries gently.
- Place batter on the top of each muffin cup in the preheated pan. Sprinkle a few more cranberries on top of the batter for decoration. (This adds a nice splash of color to the finished muffins.) First, heat the oven to 425 degrees Fahrenheit (218 degrees Celsius) for 5 minutes, then reduce the heat to 350 degrees Fahrenheit (177 degrees Celsius) and bake for 18 to 20 minutes longer or until a toothpick inserted in the center comes out clean. These muffins need around 23–25 minutes in the oven.
- Glaze the muffins as they cool by mixing the glaze ingredients. Spread on hot muffins. Cool for about a minute or two, and then serve.
