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Cranberry Orange Muffins

Soft, fluffy, and moist, these Cranberry Orange Muffins come together quickly and easily. They're the perfect muffins for holidays or busy weekdays.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12 muffins
Calories: 250 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups all-purpose flour (240g)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar (200g)
  • Zest of 1 orange
  • ½ cup vegetable oil (120mL)
  • ½ cup milk (120mL)
  • 2 large eggs
  • ¼ cup orange juice (60mL)
  • 2 teaspoons vanilla extract
  • 1½ cups fresh or frozen cranberries (180g)

Instructions

    Cup of Yum
  1. Preheat the oven to 400F. Line a 12-cup muffin pan with paper liners.
  2. In a large bowl, sift together flour, baking powder, and salt.
  3. In another bowl, combine sugar and orange zest. Work the zest into the sugar with your fingertips until evenly combined and the sugar feels like wet sand. Whisk in the vegetable oil, milk, eggs, orange juice, and vanilla until well combined.
  4. Pour the sugar mixture into the flour mixture and stir just until no streaks of flour remain. Fold in the cranberries. Divide the batter among the paper liners. Sprinkle with more sugar, if desired.
  5. Bake for 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. (Bake time may be a few minutes longer if using frozen cranberries.) Let cool for a few minutes in the pan before removing and enjoying.

Notes

  • Don’t use an electric mixer or could overmix the batter, resulting in dense muffins or large holes in the crumb. Just use a spatula and mix until everything is just combined.
  • Don’t open the oven door, or you risk the muffins deflating.
  • It is much easier to zest the orange before juicing.
  • Bring your eggs and milk to room temperature so it incorporates fully into the batter.
  • Press a few extra fresh cranberries on top of the muffins for a prettier presentation.
  • To check if the muffins are ready, insert a toothpick into the center of one muffin, and if it comes out clean with no wet batter, they have finished baking.
  • I recommend using real vanilla extract over artificial vanilla extract.
  • Measure your flour correctly! Adding too much flour to the recipe is the most common reason your muffins end up dense. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • If you’re not using paper liners, make sure to butter and flour the wells of your muffin tin thoroughly. Let your cranberry muffins cool for at least 10 minutes before removing them from the tin.
  • Don’t just stir in the orange zest. When you work the zest into the sugar with your fingers, it releases the oil, adding flavor.

Nutrition Information

Calories 250kcal (13%) Carbohydrates 36g (12%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 32mg (11%) Sodium 185mg (8%) Potassium 72mg (2%) Fiber 1g (4%) Sugar 18g (36%) Vitamin A 84IU (2%) Vitamin C 6mg (7%) Calcium 62mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 250

% Daily Value*

Calories 250kcal 13%
Carbohydrates 36g 12%
Protein 4g 8%
Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 32mg 11%
Sodium 185mg 8%
Potassium 72mg 2%
Fiber 1g 4%
Sugar 18g 36%
Vitamin A 84IU 2%
Vitamin C 6mg 7%
Calcium 62mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.