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Cranberry Orange Muffins

Three cranberry orange muffins on a white plate, with fresh cranberries. Close-up shows texture and color.

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Bright, tart muffins with fresh cranberries and orange zest, perfect for holiday breakfasts and winter brunches.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 1 cup fresh or frozen cranberries, roughly chopped
  • Optional: Coarse sugar for topping
  • Optional: Powdered sugar for glaze

Instructions

  1. Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract. Add the orange zest.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the chopped cranberries.
  6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  7. If desired, sprinkle the tops with coarse sugar.
  8. Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  10. If desired, prepare a simple glaze by mixing powdered sugar with a little milk or orange juice and drizzle over the cooled muffins.

Notes

  • For a stronger orange flavor, you can add a tablespoon of orange juice to the wet ingredients.
  • If using frozen cranberries, do not thaw them before adding to the batter.
  • These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.

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