Warm, tangy Cranberry Orange Muffins fill the kitchen with citrus and bright berry aroma, and they stay tender for days when stored correctly. I refined this recipe after testing several breakfast bakes, including a moist morning cake, and landed on a simple method that gives a domed top and even crumb every time — try a similar idea with this deliciously moist cranberry-orange breakfast cake for a larger-format treat.
Why Make This Recipe
- Bright, balanced flavor: the orange zest and juice lift the tart cranberries without being too sweet.
- Quick and convenient: batter comes together in one bowl and bakes in about 20 minutes.
- Versatile for occasions: perfect for weekday breakfasts, brunches, or holiday spreads — pair with glazed loaves like the cranberry bread with orange glaze for a festive table.
- Nutritional perks: cranberries provide antioxidants and whole-grain swaps can add fiber.
- Personal note: I love making a double batch and freezing extras because they thaw and reheat beautifully.
Recipe Overview
Prep time: 10 minutes.
Cook time: 18–22 minutes at 375°F (190°C).
Total time: 30 minutes including cooling.
Servings: 12 standard muffins.
Difficulty: Easy.
Method: Combine dry ingredients, whisk wet ingredients, fold in cranberries, spoon into a lined or greased 12-cup muffin tin, and bake until golden and springy. This approach gives a tender crumb without overmixing.
My Experience Making This Recipe
I tested this recipe across three ovens and adjusted oven temperature and batter thickness for consistent rise. The biggest discovery was that lightly coating frozen cranberries in flour prevents heavy sinking and gives a better distribution in each muffin.
How to Make Cranberry Orange Muffins
This recipe uses a quick-mix muffin method: dry ingredients are mixed separately, wet ingredients are combined, then the two are gently folded to avoid gluten development. Expect a slightly lumpy batter; don’t overmix or the muffins will be tough.
Ingredients
- 2 cups (250 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 tablespoon orange zest (from 1–2 oranges)
- 1 cup (240 ml) buttermilk (or 3/4 cup milk + 1/4 cup plain yogurt)
- 1/3 cup (75 g) melted unsalted butter or neutral oil
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 to 1 1/4 cups fresh or frozen cranberries, halved if large
- Optional: 2 tablespoons coarse sugar for sprinkling
Directions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with nonstick spray.
- Whisk flour, sugar, baking powder, baking soda, salt, and orange zest in a large bowl. Toss the cranberries with 1 tablespoon of flour from this mix to prevent sinking.
- In a separate bowl, whisk buttermilk, melted butter, egg, vanilla, and 2 tablespoons orange juice until smooth.
- Pour wet ingredients into the dry mix and fold gently with a spatula until just combined; the batter should be slightly lumpy. Fold in cranberries.
- Divide batter evenly among the muffin cups (about 3 tablespoons each), top with coarse sugar if using, and bake 18–22 minutes until tops are golden and a toothpick comes out with a few moist crumbs.
- Let cool in the tin 5 minutes, then transfer to a rack to cool completely.
Expert Tips for Success
- Use room-temperature eggs and buttermilk to help the batter emulsify and trap air for lift. I noticed better rise when ingredients weren’t cold.
- Don’t overmix: fold until the dry streaks disappear. Overworking creates gluten and makes muffins chewy.
- If using frozen cranberries, do not thaw; toss them in a tablespoon of flour so they don’t sink and the batter stays cold.
- For evenly browned tops, rotate the pan halfway through baking if your oven has hot spots. A light spray of water on a preheated rack will not improve texture — avoid steam.
- For a flavor boost try adding 1/2 teaspoon finely grated fresh ginger or swap some sugar for maple syrup; the maple pairing is a classic in recipes like these cranberry orange maple scones.
How to Serve Cranberry Orange Muffins
- Serve warm with unsalted butter or a smear of cream cheese for breakfast.
- Build a brunch board with sliced fruit, yogurt, and these muffins for a fuss-free spread.
- For a dessert twist, top with a light orange glaze (powdered sugar + orange juice) and a spoonful of mascarpone.
- They’re portable and great for lunchboxes, picnics, or holiday morning buffets.
Storage and Reheating Guide
Store cooled muffins in an airtight container at room temperature for up to 2 days to preserve crumb and texture. For longer storage, freeze individually wrapped muffins in a freezer bag for up to 3 months; thaw at room temperature or reheat straight from frozen. Reheat in a 325°F (160°C) oven for 8–12 minutes or microwave for 20–30 seconds — use the oven for best texture.
Recipe Variations
- Gluten-free: substitute a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it; bake the same temperature but add 2–3 minutes. For inspiration on cranberry-orange pairings, see this savory-to-sweet idea in the cranberry orange chicken meatballs post.
- Dairy-free: swap melted butter for melted coconut oil and use almond milk thinned with a tablespoon of lemon juice in place of buttermilk.
- Lower sugar: reduce sugar to 1/2 cup and add 1–2 tablespoons maple syrup for moisture.
- Streusel-topped: mix 1/3 cup flour, 2 tablespoons brown sugar, 2 tablespoons cold butter, and 1/4 teaspoon cinnamon; sprinkle on batter before baking for a crunchy top.
Nutritional Highlights
- Cranberries add vitamin C and polyphenols, while orange zest contributes vitamin C and aromatic oils.
- You can boost fiber by using part whole-wheat or oat flour; expect a slightly heartier texture.
- Allergen note: contains wheat, egg, and dairy (modifiable as noted above). A standard muffin is roughly 220–300 calories depending on fat and sugar choices; consider portioning accordingly.
Troubleshooting Common Issues
- Soggy centers: this often means underbaking or too much liquid. Check with a toothpick and add 2–4 minutes as needed.
- Muffins sinking after baking: overmixing or opening the oven door early are common causes; avoid both and ensure accurate leavening measurements.
- Tough texture: usually from overmixing or replacing fat with low-moisture substitutes; use the gentle fold method and maintain enough fat for tenderness.
Frequently Asked Questions
Q: Can I use dried cranberries instead of fresh or frozen?
A: Yes, but dried cranberries are sweeter and chewier. Rehydrate them in warm water or orange juice for 10 minutes, drain, and pat dry before folding in. Reduce added sugar by 1–2 tablespoons if using dried fruit.
Q: How do I get a domed top on each muffin?
A: A slightly stiffer batter and a hot oven (375°F) help create an initial oven-spring. Fill cups nearly full and avoid adding too much liquid. Also, don’t overmix — a gentle fold keeps the trapped air for lift.
Q: Can I halve the recipe or make mini muffins?
A: Yes. For mini muffins, reduce bake time to 10–12 minutes and watch closely. Halving the recipe works fine; adjust mixing bowl size and check baking times if using different-sized pans.
Q: Can I make these ahead for a party?
A: Bake, cool completely, and freeze in a single layer on a sheet before transferring to a sealed bag. Thaw at room temperature or reheat in a low oven (325°F) for 8–12 minutes. They keep well and retain good texture when reheated gently.
Cranberry Orange Muffins
- Total Time: 30 minutes
- Yield: 12 standard muffins 1x
- Diet: Vegetarian
Description
Warm, tangy Cranberry Orange Muffins filled with bright berry aroma and a citrus twist.
Ingredients
- 2 cups (250 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 tablespoon orange zest (from 1–2 oranges)
- 1 cup (240 ml) buttermilk (or 3/4 cup milk + 1/4 cup plain yogurt)
- 1/3 cup (75 g) melted unsalted butter or neutral oil
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 to 1 1/4 cups fresh or frozen cranberries, halved if large
- Optional: 2 tablespoons coarse sugar for sprinkling
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with nonstick spray.
- Whisk flour, sugar, baking powder, baking soda, salt, and orange zest in a large bowl. Toss cranberries with 1 tablespoon of flour to prevent sinking.
- In a separate bowl, whisk buttermilk, melted butter, egg, vanilla, and 2 tablespoons orange juice until smooth.
- Pour wet ingredients into the dry mix and fold gently with a spatula until just combined; the batter should be slightly lumpy. Fold in cranberries.
- Divide batter evenly among the muffin cups (about 3 tablespoons each), top with coarse sugar if using, and bake for 18–22 minutes until tops are golden and a toothpick comes out with a few moist crumbs.
- Let cool in the tin for 5 minutes, then transfer to a rack to cool completely.
Notes
Use room-temperature ingredients for better rise. Do not overmix the batter to ensure tender muffins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg