Save Moist, fluffy muffins bursting with tart cranberries and zesty orange—perfect for holiday breakfasts or snacks.
This recipe quickly became my go-to for festive mornings thanks to its burst of cranberry and orange flavors.
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 3/4 cup (150 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- Wet Ingredients: 2 large eggs, 1/2 cup (120 ml) vegetable oil, 3/4 cup (180 ml) buttermilk (or milk + 1 tsp lemon juice), zest of 1 large orange, 1/4 cup (60 ml) fresh orange juice, 1 tsp vanilla extract
- Add-ins: 1 1/4 cups (150 g) fresh or frozen cranberries (halved if large), 1/2 cup (60 g) chopped walnuts or pecans (optional)
- Topping (optional): 2 tbsp coarse sugar, 1 tsp orange zest
Instructions
- Step 1:
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- Step 2:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Step 3:
- In another bowl, whisk eggs, oil, buttermilk, orange zest, orange juice, and vanilla until well combined.
- Step 4:
- Pour wet ingredients into dry ingredients. Stir gently just until combined do not overmix.
- Step 5:
- Fold in cranberries and nuts (if using).
- Step 6:
- Divide batter evenly among muffin cups. Sprinkle with coarse sugar and extra orange zest if desired.
- Step 7:
- Bake 18–20 minutes or until tops are golden and a toothpick inserted in the center comes out clean.
- Step 8:
- Cool in pan for 5 minutes then transfer to a wire rack to cool completely.
Save These muffins always bring my family together on chilly winter mornings, making breakfast feel extra special.
Notes
For a glaze, mix 1/2 cup powdered sugar with 1–2 tbsp orange juice and drizzle on cooled muffins. Pair with a light breakfast tea or sparkling wine for a festive touch.
Required Tools
12-cup muffin tin, Mixing bowls, Whisk, Measuring cups and spoons, Grater or microplane (for zest), Spatula
Allergen Information
Contains: Eggs, wheat (gluten), tree nuts (if added), dairy (buttermilk). For nut-free omit nuts. For dairy-free use plant-based milk and add 1 tsp lemon juice.
Save Enjoy these festive muffins fresh or store in an airtight container for up to 3 days for maximum flavor.
Recipe FAQs
- → Can I use dried cranberries instead of fresh?
Yes, dried cranberries can be used as a substitute. Reduce the sugar slightly since dried cranberries are sweeter than fresh ones.
- → What can I substitute for buttermilk?
You can replace buttermilk with plain yogurt, sour cream, or milk mixed with a teaspoon of lemon juice for similar moisture and tang.
- → Are walnuts necessary in this muffin?
Walnuts or pecans are optional and add a pleasant crunch, but you can omit them to keep the muffins nut-free.
- → How can I ensure the muffins stay moist?
Using buttermilk or yogurt and avoiding overmixing helps maintain a moist, tender crumb in the muffins.
- → What is the best way to add orange flavor?
Incorporate both fresh orange zest and orange juice into the batter for optimal brightness and aromatic citrus notes.
- → Can these muffins be made vegan?
To make them vegan, substitute eggs with a flax or chia egg and use plant-based milk with lemon juice instead of buttermilk.