Go Back
- 1 ¾ cups all-purpose flour - ¾ cup granulated sugar - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - Zest and juice of 1 large orange - ½ cup unsalted butter, melted and slightly cooled - 1 large egg, at room temperature - ½ cup buttermilk (or substitute with milk mixed with 1 teaspoon vinegar) - 1 cup fresh or frozen cranberries (do not thaw if frozen) - ½ cup chopped walnuts (optional) - For the optional glaze: ½ cup powdered sugar, 1 tablespoon fresh orange juice The orange zest gives a bright flavor. If you don’t have fresh oranges, you can use lemon zest. The butter adds richness. You can use coconut oil or vegetable oil if needed. For the buttermilk, mix regular milk with vinegar for a quick substitute. This keeps the muffins moist and fluffy. The cranberries add tartness. If you can't find fresh ones, frozen ones work well too. Just don’t thaw them first. To boost the taste, try adding ½ cup of chopped walnuts. They add a nice crunch and nutty flavor. You can also mix in some chocolate chips for a sweet twist. For an extra kick, add a pinch of nutmeg or cardamom. These spices pair well with the orange and cranberry. Finally, a drizzle of glaze made from powdered sugar and orange juice makes them look and taste amazing. {{ingredient_image_2}} First, heat your oven to 400°F (200°C). This hot oven will help your muffins rise. Next, prepare your muffin tin. You can grease it with cooking spray. Or, line each cup with paper muffin liners. This step makes it easy to remove your muffins later. In a big mixing bowl, add 1 ¾ cups of all-purpose flour. Then, add ¾ cup of granulated sugar. Next, mix in 2 teaspoons of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. Use a whisk to blend these dry ingredients well. This mixture gives your muffins their structure and flavor. In another bowl, combine the zest and juice of 1 large orange. Add ½ cup of melted unsalted butter, 1 large egg, and ½ cup of buttermilk. Whisk these ingredients together until they are fully mixed. Make sure your butter is not too hot, or it may cook the egg. The wet mix adds moisture and helps bind everything together. Now, pour the wet mixture into the bowl with the dry ingredients. Gently stir it with a spatula or wooden spoon. Do not overmix; a few lumps are just fine. After that, carefully fold in 1 cup of fresh or frozen cranberries. If you like nuts, add ½ cup of chopped walnuts too. This step gives your muffins extra flavor and texture. Using a spoon or ice cream scoop, fill each muffin cup about three-quarters full. This allows space for rising. Place the muffin tin in your preheated oven. Bake for 18-20 minutes. Check if they're done by inserting a toothpick into the center. It should come out clean. Once baked, let the muffins cool in the pan for about 5 minutes. After that, move them to a wire rack to cool completely. This cooling step helps keep the muffins fluffy and soft. To get the best texture in your muffins, you need to mix well but not too much. Start with your dry mix first. Combine flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk these together well. This helps distribute all the leavening agents evenly. For the wet mix, whisk the orange zest, juice, melted butter, egg, and buttermilk. Make sure the butter is not too hot. Hot butter can cook the egg. When you mix the wet and dry, stir just until combined. Do not worry about lumps. They help keep your muffins light and fluffy. The key to fluffy muffins is to avoid overmixing. When you combine the wet and dry ingredients, use a spatula or wooden spoon. Gently fold the batter. Stop mixing as soon as you see dry flour. If you keep stirring, the muffins can become tough. After that, add the cranberries and nuts. Again, fold gently. This keeps the berries whole and adds texture. You can use either fresh or frozen cranberries for your muffins. Fresh cranberries will give a tart burst of flavor. If you use frozen berries, do not thaw them. Add them directly to the batter. This helps the muffins stay moist and keeps the cranberries from breaking apart. Frozen berries can also help keep the muffins cool while baking. This prevents overbaking and keeps the texture just right. Pro Tips Use Fresh Cranberries: Fresh cranberries offer a tart flavor that complements the sweetness of the muffins perfectly. If using frozen, do not thaw them to maintain their texture. Room Temperature Ingredients: Ensure your egg and buttermilk are at room temperature for better mixing and to achieve a light, fluffy muffin. Avoid Overmixing: When combining wet and dry ingredients, mix gently. Overmixing can lead to dense muffins, so a few lumps are okay! Customize Your Nuts: Feel free to replace walnuts with pecans or omit them altogether for a nut-free version. Each nut adds a different flavor and texture! {{image_4}} To make gluten-free cranberry orange muffins, swap all-purpose flour for a gluten-free blend. Look for a blend that includes xanthan gum for better structure. This keeps the muffins light and fluffy. Also, check that your baking powder is gluten-free. Enjoy a delicious treat without gluten! For a vegan version, replace the egg with a flaxseed egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. You can also substitute buttermilk with plant-based milk mixed with vinegar. Use melted coconut oil instead of butter for a rich taste. These swaps keep the muffins moist and tasty. To change up the flavor, try adding different fruits. Diced pears or blueberries work well. You can also mix in spices like nutmeg for warmth. If you prefer a nut-free option, leave out walnuts. For a touch of sweetness, fold in chocolate chips or top with a sprinkle of sugar before baking. These small changes can create a new favorite muffin! After baking, let your muffins cool for 5 minutes in the pan. Then, move them to a wire rack. This step helps them cool evenly. Once cool, store the muffins in an airtight container. They stay fresh at room temperature for 2-3 days. If you want to keep them longer, consider the next step. Freezing is a great way to save muffins for later. To freeze, first, ensure your muffins are completely cool. Wrap each muffin in plastic wrap. Then, place them in a freezer-safe bag or container. This method helps lock in freshness. You can freeze them for up to 3 months. When you're ready to enjoy, just take out a muffin and let it thaw at room temperature. To reheat your muffins, there are a few methods. You can use the microwave for a quick fix. Heat each muffin for about 15-20 seconds. If you prefer a crispier texture, use the oven. Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and heat for about 5-10 minutes. This way, they taste fresh and warm, just like the day you made them! Yes, you can use dried cranberries. They will add a sweeter taste. You may want to reduce the sugar a bit. Just remember, dried cranberries will not give the same tartness as fresh ones. You can make a quick substitute for buttermilk. Mix ½ cup of milk with 1 teaspoon of vinegar. Let it sit for about five minutes. This will create a thick, tangy mix that works well in the muffins. You can check if the muffins are done with a toothpick. Insert it into the center of a muffin. If it comes out clean, they are ready. The tops should also be golden brown. You can skip the glaze if you prefer. The muffins will still taste great without it. However, the glaze adds a nice sweetness and citrus kick. Many flavors go well with cranberry orange muffins. You can try adding nuts like pecans or walnuts. Spices like nutmeg or ginger also work. A touch of coconut or white chocolate can add fun twists too. Cranberry orange muffins are easy to make and taste great. We discussed the key ingredients, how to mix them, and important baking tips. You can try various adaptations, like gluten-free or vegan options. Storing and reheating properly keeps them fresh for longer. These muffins are fun to bake and share. Enjoy the flavors and feel free to get creative with your own twists! Happy baking!

Cranberry Bliss Muffins

Delicious muffins bursting with cranberries and a hint of orange, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.75 cups all-purpose flour
  • 0.75 cups granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 large orange (zest and juice)
  • 0.5 cups unsalted butter (melted and slightly cooled)
  • 1 large egg (at room temperature)
  • 0.5 cups buttermilk (or substitute with milk mixed with 1 teaspoon vinegar)
  • 1 cups fresh or frozen cranberries (do not thaw if frozen)
  • 0.5 cups chopped walnuts (optional)
  • 0.5 cups powdered sugar (for glaze)
  • 1 tablespoon fresh orange juice (for glaze)

Instructions
 

  • Preheat your oven to 400°F (200°C). Prepare a muffin tin by either greasing it with cooking spray or lining each cup with paper muffin liners.
  • In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk these dry ingredients together until well blended.
  • In a separate bowl, whisk together the zest of the orange, orange juice, melted butter (let it cool slightly if too hot), egg, and buttermilk until all ingredients are fully mixed.
  • Pour the wet mixture into the bowl with the dry ingredients. Gently stir using a spatula or wooden spoon until just combined. Take care not to overmix; it’s perfectly fine to have a few lumps in the batter.
  • Carefully fold in the cranberries and chopped walnuts (if using), ensuring they are evenly distributed throughout the muffin batter without overworking it.
  • Using a spoon or an ice cream scoop, evenly distribute the batter into the prepared muffin cups, filling each cup about three-quarters full for optimal rising.
  • Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one comes out clean.
  • Once baked, allow the muffins to cool in the pan for approximately 5 minutes. Then, transfer them to a wire rack to cool completely.
  • For a delightful finishing touch, if you'd like to make the glaze, mix the powdered sugar with the orange juice in a small bowl until smooth. Drizzle this mixture over the cooled muffins for added sweetness and a citrusy zing.

Notes

For a delightful finishing touch, drizzle with a glaze made of powdered sugar and orange juice.
Keyword baking, cranberries, muffins, orange