Go Back
- 2 cups all-purpose flour - 1 cup fresh cranberries, halved - 1 large orange, zested and juiced - 3/4 cup granulated sugar - 1/2 cup unsalted butter, melted - 1/2 cup buttermilk - 2 large eggs - 2 teaspoons baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon vanilla extract - 1/4 cup rolled oats (for topping) What can I use instead of cranberries? If you cannot find cranberries, you can use blueberries or raspberries. Both add a sweet-tart flavor. What can I use for gluten-free flour? Use a 1:1 gluten-free flour blend. This works well in most recipes. What dairy-free options are there for buttermilk? You can make buttermilk with almond milk or soy milk. Just add a teaspoon of vinegar to each cup. 1. Preheat your oven to 375°F (190°C). This helps your muffins bake evenly. 2. Line a muffin tin with paper liners or grease it with nonstick spray. This keeps the muffins from sticking. 3. In a large mixing bowl, whisk together: - 2 cups all-purpose flour - 2 teaspoons baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt Mix until everything is well combined. This step ensures your muffins rise properly. 1. In another bowl, beat together: - 1/2 cup melted unsalted butter - 3/4 cup granulated sugar Mix until creamy and smooth. 2. Next, add: - 2 large eggs - 1/2 cup buttermilk - Juice from 1 large orange - 1 teaspoon vanilla extract Stir until everything is well combined. The mixture should be smooth and slightly thick. 1. Gently fold in: - Zest of 1 large orange - 1 cup halved fresh cranberries 2. Gradually mix in the dry ingredients. Stir until just combined. The batter should be slightly lumpy; do not overmix. 3. Spoon the batter into your prepared muffin tin. Fill each cup about 3/4 full. 4. For extra texture, sprinkle: - 1/4 cup rolled oats on top of each muffin. 5. Bake in your preheated oven for 18-20 minutes. Check for doneness by inserting a toothpick. It should come out clean. 6. Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack. Enjoy your warm muffins! You can find the complete instructions in the Full Recipe. To make great muffins, you must avoid overmixing the batter. Overmixing can make your muffins tough. Mix just until you see no dry flour. The batter should look slightly lumpy. This will give you soft, fluffy muffins. To check if your muffins are done, use a toothpick. Insert it in the center of a muffin. If it comes out clean, the muffin is ready. If it has wet batter on it, bake a few minutes more. Cranberry orange muffins shine when served warm. Add a dab of butter on top for extra flavor. You can also sprinkle a bit of orange zest for a pop of color. These muffins are great for breakfast or as a snack. Pair them with yogurt or a cup of tea. They also go well with a light salad for lunch. To make your muffins even better, think about adding spices. A pinch of cinnamon or nutmeg can boost the flavor. These spices pair well with the tart cranberries and sweet orange. You can also add nuts or seeds for crunch. Chopped walnuts or sunflower seeds work well. They add a nice texture and make the muffins even more satisfying. For the full recipe, check out the Cranberry Orange Bliss Muffins section. {{image_2}} You can easily change the flavor of your cranberry orange muffins. Adding chocolate chips gives a sweet twist. I like to mix in about 1 cup of semi-sweet chocolate chips. You can also add nuts like walnuts or pecans for a nice crunch. Just use 1/2 cup of chopped nuts. You can also play with citrus flavors. Try mixing in lemon or lime juice with the orange juice. This adds a nice zing to the muffins. Just use the same amount of juice as you would for orange. Want to make your muffins a bit healthier? You can reduce the sugar. Try 1/2 cup of sugar instead of 3/4 cup. This still keeps the muffins sweet but cuts down on the sugar. You can also use whole wheat flour instead of all-purpose flour. This adds fiber and makes the muffins more filling. If you want a heartier muffin, try adding oats. Replace 1/2 cup of flour with 1/2 cup of rolled oats. Making mini muffins is fun and easy! Just adjust the bake time. Bake mini muffins for about 12-15 minutes. Check them with a toothpick to make sure they are done. Mini muffins are perfect for snacks or parties. I like to serve them with a side of cream cheese or a fruit spread. They look cute and taste great! For the best flavor, serve them warm right out of the oven. For the full recipe, check out the Cranberry Orange Bliss Muffins. To keep your cranberry orange muffins fresh, store them in an airtight container. They stay good in the fridge for up to one week. If you want to keep them longer, freezing is a great option. - Refrigerator Storage: Let them cool completely. Place muffins in a single layer. Use parchment paper between layers to prevent sticking. Seal tightly with a lid or plastic wrap. - Freezing Muffins: Wrap each muffin in plastic wrap. Then, place them in a freezer bag. You can freeze them for up to three months. Label the bag with the date for easy tracking. To enjoy your muffins warm, reheating is key. Here’s how to do it right. - Reheat for Best Texture: Preheat your oven to 350°F (175°C). Place muffins on a baking sheet. Heat for about 10 minutes. This keeps them soft and moist. - Refreshing Muffins After Freezing: If frozen, remove the muffin from the bag. Let it thaw in the fridge overnight. Reheat in the oven as mentioned. You can also microwave for about 20 seconds, but this may make them a bit chewy. Enjoy your muffins fresh every time! For the full recipe, refer to the Cranberry Orange Bliss Muffins 🫓 section. To keep muffins moist, use buttermilk or yogurt in the batter. These ingredients add moisture. Avoid overmixing your batter, as this can make muffins dry. Also, bake them just until a toothpick comes out clean. If you leave them in the oven too long, they can lose moisture. - Use buttermilk or yogurt - Don’t overmix the batter - Bake until toothpick is clean Yes, you can use frozen cranberries. Just toss them into the batter while still frozen. This helps them keep their shape during baking. Fresh cranberries have a bright flavor, but frozen work well too. They can be a great option when fresh ones are out of season. - Toss frozen cranberries directly into batter - Fresh cranberries have a brighter taste - Frozen cranberries are good for off-season baking If you have leftover muffins, don't worry! You can repurpose them in fun ways. Crumble stale muffins over yogurt or ice cream for a treat. You can also make a bread pudding by soaking them in a custard mixture. Another idea is to freeze them for later use. - Crumble over yogurt or ice cream - Make bread pudding with a custard mix - Freeze for later use To zest an orange, use a microplane or a fine grater. Hold the orange firmly and rub it against the grater. Be careful not to grate the white pith, as it tastes bitter. You only want the colorful outer skin. This zest adds a bright flavor to your muffins. - Use a microplane or fine grater - Rub the orange against the grater - Avoid grating the white pith for better taste This blog post showed how to make delicious cranberry orange muffins. We covered all the key ingredients, from flour to fresh cranberries, and how to mix them. You also learned some handy tips to bake perfect muffins every time. Remember, you can tweak this recipe to fit your taste. Try adding different flavors or using substitutes if needed. Enjoy your time baking and sharing these tasty treats!

Cranberry Orange Muffins

Indulge in the irresistible taste of Cranberry Orange Bliss Muffins! These delightful muffins are bursting with fresh cranberries and zesty orange, making them the perfect treat for breakfast or a snack. With a simple recipe that's easy to follow, you'll have a batch ready in just 35 minutes. Click through to explore this delicious recipe and elevate your baking game with these bright and flavorful muffins!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 cup fresh cranberries, halved

1 large orange, zested and juiced

3/4 cup granulated sugar

1/2 cup unsalted butter, melted

1/2 cup buttermilk

2 large eggs

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

1/4 cup rolled oats (for topping)

Instructions
 

Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with nonstick cooking spray.

    In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

      In another bowl, beat the melted butter and sugar together until creamy. Then, add the eggs, buttermilk, orange juice, and vanilla extract, mixing until smooth.

        Fold in the orange zest and halved cranberries to the wet mixture.

          Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; the batter should remain slightly lumpy.

            Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

              Sprinkle the rolled oats on top of each muffin for added texture and crunch.

                Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

                  Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                      - Presentation Tips: Serve warm with a dab of butter and garnish with a sprinkling of orange zest on top for an extra pop of color!