Cranberry Orange Muffins

These Cranberry Orange muffins are the perfect companion for your morning coffee, with the perfect balance of sweetness and tartness.  Plump full of fresh cranberries and orange zest and topped with a crisp layer of turbinado sugar, these easy muffins are sure to please.  They are bursting with fresh orange flavor balanced with the fresh flavor of cranberries. 

I have always loved muffins.  There is just a special place in my heart for individual handheld flavor treasures.  These muffins, Double Chocolate Chip Muffins, Best Blueberry Muffins, and Oatmeal Muffins are just a few of our favorites.  Bake a batch today, pull up a chair, and put on a pot of coffee so we can visit for a bit.

Why this recipe works!

• The flavor combination is amazing!  Cranberry and orange go together like peanut butter and chocolate.  A match made in heaven.  Wait until you taste the crispy top edges from the turbinado sugar.
• The scrumptious muffins are quick to come together.  The batch can be prepped and in the oven in less than 15 minutes, giving you plenty of time for other things like brewing that pot of fresh coffee.
• The ingredient list is simple and easy on the pocketbook.  I buy one large orange, and it covers the orange juice and orange zest in one fell swoop.  Be sure to purchase a large heavy one that is full of juice.  If in doubt, purchase a couple of oranges and perhaps enjoy one later.

How to make Cranberry Orange Muffins

First, in a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.  Then using a stand mixer or hand mixer on medium speed, cream the butter and the sugar until light and fluffy.  Turn the mixer to stir, and add the eggs, orange zest, and vanilla extract.  Then add the orange juice, milk, and dry ingredients alternating between the three.  Mix just until combined scraping down the sides and beater when necessary.

Remove the bowl from the mixer and fold in the fresh cranberries.  Spoon into a 12-count muffin pan that has been filled with muffin liners.  Top each muffin with a teaspoon of turbinado sugar.  Bake for 22-25 minutes or until a toothpick inserted in the center of one of the muffins comes out clean or with just a few crumbs attached.  Cool in the pan for about 10 minutes before removing to a wire rack to fully cool.  These muffins are best enjoyed warm.

Recipe notes and helpful tips

• You can use fresh or frozen cranberries.  Fresh cranberries freeze very well and can maintain their texture and quality for almost a year, so I usually stock up on extra-large bags from Costco this time of the year.
• Dried cranberries can be used in a pinch, but for optimum texture, soak them in hot water for about 15 minutes to soften and pat them dry with a paper towel. 
• For best results, use baking cups.
• Fill the baking cups all the way up with the batter.
• Sprinkle a generous amount of the turbinado sugar on top of each muffin.  I like to use a heaping teaspoon.
• For a change of pace, drizzle the muffins with an orange glaze or add a streusel topping. Both are delicious. 
• Like all muffins with fresh fruit, these are best enjoyed the day that they are baked.
• Store the muffins on the counter in an airtight container at room temperature for up to 2 days or store them in the refrigerator for up to 5 days. 
• Freeze fully cooled muffins for up to 2 months stored in a heavy-duty freezer bag or sturdy freezer container.

Recipe variations

• Cranberry Orange Pecan Muffins – fold in 1/2 cup chopped pecans or walnuts at the same time as the cranberries.
• Cranberry Orange Chocolate Muffins – fold in 1/2 cup semisweet chocolate chips at the same time as the cranberries
• Cranberry Orange White Chocolate Macadamia Nut Muffins – fold in 1/2 cup white chocolate chips and 1/2 cup chopped macadamia nuts at the same as the cranberries.

More muffin recipes to try

Cranberry Orange Muffin Recipe

These gorgeous Cranberry Orange Muffins are bursting with the flavors of fresh cranberries, fresh orange juice and orange zest. Bake a batch today and get ready to hear all the praises.

4.94 from 15 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 22 minutes minutes

Servings: 12 muffins

Calories: 236kcal

Author: Beth Pierce

Ingredients

• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup butter softened
• ¾ cup sugar
• 2 eggs
• 2 tablespoons orange zest
• 1 ½ teaspoon vanilla extract
• ⅓ cup orange juice
• ¼ cup milk
• 2 cups cranberries
• 1/4 to 1/3 cup turbinado sugar

Instructions

• Preheat oven to 400 degrees.  Line a 12 count standard muffin tin with baking cups.
• In a medium bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside for a few minutes.
• Using a stand or hand mixer on medium cream butter and sugar until light and fluffy. Turn the mixer to stir.  Add the eggs, orange zest and vanilla extract mixing just until combined.  Add the orange juice, milk and flour mixture alternating between the three.  Mix just until combined scraping down the sides and beater when necessary. Using a spoon or spatula fold in the cranberries.
• Divide evenly in the baking cups filling them up.  Top each muffin with 1 rounded teaspoon turbinado sugar.
• Bake for 22-25 minutes or until a toothpick comes out clean.  Cool in the pan for about 10 minutes before removing to wire racks

Notes

• You can use fresh or frozen cranberries.  Fresh cranberries freeze very well and can maintain their texture and quality for almost a year so I usually stock up on an extra large bag from Costco this time of the year.
• Dried cranberries can be used in a pinch but for optimum tesxture soak the in hot water for about about 15 to soften and pat them dry with a paper towel.  .
• For best results use baking cups
• Fill the baking cups all the way up with the batter.
• Sprinkle a generous amount of the turbinado sugar on top of each muffin.  I like to use a heaping teaspoon.
• For a change of pace drizzle the muffins with an orange glaze or add a streusel topping. Both are delicious. 
• Like all muffins with fresh fruit these are best enjoyed the day that they are baked.
• Store the muffins on the counter in an airtight container at room temperature for up to 2 days or store in the refrigerator for up to 5 days. 
• Freeze fully cooled muffins for up to 2 months stored in a heavy duty freezer bag or sturdy freezer container. 

Nutrition

Calories: 236kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 249mg | Potassium: 75mg | Fiber: 1g | Sugar: 18g | Vitamin A: 313IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 1mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

On the hunt for more delicious recipes?  Follow Small Town Woman on Facebook, Pinterest, and Instagram.