Orange Cranberry Muffins

Name: Orange Cranberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Cuisine: Canadian
Ingredients: 2 cups all-purpose flour (spooned and levelled); 1 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 large egg (room temperature); 1 cup milk (room temperature); 1/4 cup vegetable oil; 1 tablespoon orange zest (freshly grated); 1/4 cup orange juice (freshly squeezed); 1 1/2 cups cranberries (fresh or frozen, roughly chopped)

35 min 12 muffins Easy

All Recipes

These moist and zesty orange cranberry muffins are perfect for breakfast or a snack, bursting with fresh citrus and tart cranberries.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Easy

Orange cranberry muffins are a delightful treat that combines the tartness of cranberries with the fresh, zesty flavour of oranges. Perfect for breakfast or a midday snack, these muffins are sure to brighten your day with each bite. The contrast of the sweet and slightly sour cranberries with the vibrant orange zest creates a balance that is both refreshing and satisfying. Whether you enjoy them fresh out of the oven or save them for later, these muffins are a versatile addition to your baking repertoire.

Instructions

Preheat and prepare

Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.

Pro tip: Paper liners help ensure easy removal and clean-up.

Mix dry ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Pro tip: Make sure to spoon and level the flour for an accurate measurement.

Combine wet ingredients

In another bowl, beat the egg, then add the milk, vegetable oil, orange zest, and orange juice. Mix until well combined.

Pro tip: Ensure the egg and milk are at room temperature to prevent curdling.

Combine mixtures

Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter should be lumpy.

Pro tip: Overmixing can lead to tough muffins.

Add cranberries

Fold in the chopped cranberries gently, ensuring they are evenly distributed.

Pro tip: If using frozen cranberries, do not thaw them before adding to the batter.

Fill muffin cups

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Pro tip: Use an ice cream scoop for even portions.

Bake muffins

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool and serve

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

Pro tip: Cooling on a wire rack prevents the muffins from becoming soggy.

💡

Tips & Tricks

Use fresh or frozen cranberries for best results.
Zest the orange before juicing for maximum flavour.
Do not overmix the batter to keep the muffins tender.
Line your muffin tin with paper liners for easy removal and cleanup.

Frequently Asked Questions

How to make muffins moelleux?

To make muffins 'moelleux' or moist, avoid overmixing the batter and ensure your ingredients are at room temperature.

Can I use dried cranberries?

Yes, you can use dried cranberries, but soak them in hot water for 10 minutes before adding to the batter for extra moisture.

How long do these muffins last?

These muffins will last for up to 3 days at room temperature in an airtight container or can be frozen for up to a month.

Can I substitute orange juice?

Yes, you can use lemon juice or additional milk in place of orange juice, though the flavour will change slightly.

What is the best way to store muffins?

Store muffins in an airtight container at room temperature or freeze them in a zip-top bag for longer storage.

Serving Suggestions

Serve these orange cranberry muffins warm with a pat of butter or cream cheese for a delicious breakfast treat. Pair them with a hot cup of tea or coffee for a perfect morning combination. These muffins can be made ahead and stored in an airtight container at room temperature for up to 3 days, or they can be frozen for up to a month. Simply thaw at room temperature or reheat in the oven for a freshly baked taste.

Nutrition per serving

210

Calories

Protein

Fat

These cinnamon roll muffins are a delightful twist on a classic breakfast treat, combining the comforting flavours of cinnamon rolls with the ease of muffins.

Easy40 min

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