Go Back
–+ servings
Easy Cranberry Orange Muffins Recipe

Cranberry Orange Muffins

iamwinfred
These tender, moist Cranberry Orange Muffins come together in under 40 minutes with simple pantry ingredients. Tart fresh cranberries burst through a citrus-scented batter and each muffin is crowned with a crunchy turbinado sugar topping — the perfect balance of sweet and tangy for breakfast, brunch, or an afternoon snack.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Brunch
Cuisine American
Servings 12 muffins
Calories 215 kcal

Equipment

  • Standard 12-cup muffin tin
  • Muffin liners or cooking spray
  • Large mixing bowl 2 needed
  • Whisk
  • Rubber spatula
  • Microplane zester or fine grater
  • Measuring cups and spoons
  • Ice cream scoop or large spoon For portioning batter
  • Cooling rack
  • Sharp knife For chopping cranberries

Ingredients
  

  • 2 cups all-purpose flour 240g
  • 3/4 cup granulated sugar 150g
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter 113g, melted and slightly cooled
  • 2 large eggs room temperature
  • 1 cup buttermilk 240ml, room temperature
  • 2 tbsp fresh orange juice 30ml
  • 1 tbsp orange zest from about 1 large orange
  • 1 tsp vanilla extract pure Madagascar recommended
  • 1 1/2 cups fresh cranberries about 150g, roughly chopped; see notes for frozen substitution

For the topping

  • 2 tbsp coarse turbinado sugar about 1/2 tsp per muffin

Instructions
 

  • Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup generously with cooking spray; position the rack in the center of the oven.
  • Rinse cranberries under cold water, pat dry, and roughly chop into halves or thirds to help them distribute evenly and prevent sinking.
  • Zest one large orange to get 1 tablespoon of zest (orange layer only, no white pith), then halve and squeeze out 2 tablespoons of fresh juice, straining out seeds.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for about 30 seconds until evenly combined, then make a well in the center.
  • In a separate bowl, whisk together the melted (slightly cooled) butter, eggs, buttermilk, orange juice, orange zest, and vanilla until smooth and slightly frothy.
  • Pour the wet ingredients into the well in the dry ingredients and fold gently with a rubber spatula just until the flour is moistened — the batter should still look slightly lumpy; do not overmix.
  • Add the chopped cranberries and fold in with 3–4 broad strokes until evenly distributed; some berries may break and release juice, which is fine.
  • Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full, then sprinkle approximately 1/2 teaspoon of turbinado sugar over each.
  • Bake on the center rack for 20–22 minutes, until tops are golden brown, spring back when lightly touched, and a toothpick inserted in the center comes out with just a few moist crumbs.
  • Cool muffins in the pan for 5 minutes, then transfer to a wire rack and cool at least 10 more minutes before serving; enjoy warm or at room temperature.

Notes

  • Do not overmix the batter — mix just until no dry flour streaks remain; a lumpy batter is correct and produces tender muffins.
  • Use room temperature eggs and buttermilk to help everything combine smoothly and create a better crumb.
  • Fresh cranberries are strongly recommended; frozen cranberries can be used without thawing — toss them in 1 tablespoon of flour first to prevent excess bleeding and add 1–2 extra minutes of bake time.
  • If using dried cranberries, soak 3/4 cup in warm water or orange juice for 15 minutes, then pat dry before folding in.
  • Don't skip the turbinado sugar topping — it creates a beautiful crunchy, sparkly crust that elevates the texture and appearance.
  • Fill muffin cups generously (about 3/4 full) to achieve bakery-style domed tops.
  • Start checking for doneness at 18 minutes since oven temperatures vary — overbaked muffins dry out quickly.
  • Store in an airtight container at room temperature for up to 3 days, refrigerated for up to 1 week, or freeze individually wrapped for up to 3 months.
  • To reheat, microwave for 15–20 seconds or warm in a 350°F oven for 5–7 minutes. Thaw frozen muffins at room temperature for 1–2 hours or microwave for 30–45 seconds.
  • The batter can be prepared the night before and refrigerated; bake fresh in the morning for a few extra minutes as needed.

Nutrition

Serving: 1MuffinCalories: 215kcalCarbohydrates: 31gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 220mgPotassium: 85mgFiber: 1gSugar: 15gVitamin A: 6IUVitamin C: 8mgCalcium: 7mgIron: 8mg
Keyword brunch muffins, cranberry muffins, cranberry orange muffins, easy muffin recipe, fall baking
Tried this recipe?Let us know how it was!