Cranberry Orange Muffins

4.84 from 6 votes

Cranberry Orange Muffins

Full of natural orange flavor and fresh tart juicy cranberries, these perfectly sweetened Cranberry Orange Muffins are delicious! They are super moist with a tender crumb texture and the perfect way to start your day!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Muffins

Cuisine: American

Keyword: cranberry orange muffins, muffins recipe

Servings:

Calories: 164kcal

Equipment

Ingredients

2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 tablespoon orange zest
½ cup vegetable oil
½ cup milk
¼ cup orange juice
2 large eggs
½ cup granulated sugar
½ cup brown sugar packed
1 teaspoon vanilla extract
1½ cups cranberries fresh or frozen

US Customary - Metric

Instructions

Preheat the oven to 350°F. Spray a muffin pan generously with cooking spray.
In a large bowl combine the flour, salt, baking powder and orange zest together.
In another medium size bowl, whisk together the vegetable oil, milk, orange juice, eggs, granulated sugar, brown sugar and vanilla extract.
Pour the wet ingredients into the bowl with the flour mixture and mix using a spatula until well incorporated. Do not over-mix.
Toss the cranberries with a teaspoon of flour then gently fold them into the batter.
Fill the muffin cups with the muffin mixture. I find this easier using an ice cream scoop, this way each muffin cup gets the same amount of batter.
If you like, you can top each muffin with a couple more cranberries and sprinkle with some brown sugar.
Transfer the muffin pan to the oven and bake for 20-25 minutes or until muffins are golden.
Let them cool for 5 minutes in the muffin pan, then transfer them to a wire rack to finish cooling.

Notes

Spray the pan well. The muffins will definitely stick if you do not do a good job greasing your pan. You can also use oil to grease it if you prefer.
Don’t overmix the batter. When combining the wet and dry ingredients it’s important to gently fold them together. Having lumps in the batter is normal.
Use fresh fruit. For the best flavor use fresh cranberries. Yes, you can use frozen, but fresh is always better. The same goes for the orange juice.
Leftovers can be stored in an airtight container for about 2 to 3 days at room temperature or for about a week in the fridge. If you want to reheat them, just put them in the microwave for about 15 seconds or in the toaster oven for about 2 to 3 minutes.
You can also freeze the muffins for about 3 months in a sealed freezer bag. Then just allow them to thaw out at room temperature for a few hours before eating or reheating.

Nutrition