Cranberry Orange Muffins Recipe

Cranberry Orange Muffins on a plate cut in half one with butter.

5 from 2 votes

Cranberry Orange Muffins Recipe

Cranberry Orange Muffins are soft, moist, and delicious with orange zest, fresh orange juice, buttermilk, and tart cranberries.

Prep Time10

Cook Time18

Total Time28

Course: Bread, Breakfast

Cuisine: American

Servings: muffins

Author: Kristyn Merkley

Ingredients

1 cup sugar
zest of one orange
2 cups flour
2½ teaspoons baking powder
1 teaspoon salt
1½ cups fresh or frozen cranberries cut in half
1 cup buttermilk
4 tablespoons butter melted
¼ cup canola oil
2 large eggs
2 tablespoons fresh orange juice

Instructions

Preheat the oven to 425°F.
Line 18 muffin cups with paper liners. In a large bowl, rub the orange zest into the sugar until fragrant.
Add the flour, baking powder, and salt, and whisk to combine. Toss the cranberries with the flour mixture until coated.
In a medium bowl or large measuring cup, whisk together the buttermilk, melted butter, oil, eggs, and orange juice.
Pour the wet ingredients into the dry ingredients and mix until just combined. Scoop into the prepared muffin tin, filling ⅔ full. Bake 15-28 minutes, until golden on top.

Notes

Recipe Tips.

Rub the orange zest into the sugar with your fingers until fragrant for the best orange flavor.
Cut the cranberries in half so the tart flavor spreads more evenly through the muffins.
Mix the batter just until combined so the muffins stay soft.
Start checking around 15 minutes and bake until the tops are golden and a toothpick comes out clean.
Make-ahead tip: bake the muffins a day ahead and store covered, or freeze them for an easy holiday breakfast later.

Store. Keep cooled cranberry orange muffins in an airtight container. They will last at room temperature for 3-4 days, in the fridge for 5-7 days.

Freeze. Place in a freezer safe bag and store for up to 3 months.

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