Go Back
Cranberry orange muffins on a wooden board, with a halved muffin showing its fluffy crumb and dried cranberries, and an orange wedge in the background.
Inga

The Best Cranberry Orange Muffins

Soft, moist cranberry orange muffins made with fresh orange juice, fragrant orange zest, and sweetened dried cranberries. A simple recipe with golden tops and a fluffy crumb, perfect for breakfast, brunch, or an afternoon treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups 240 g all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup 200 g granulated sugar
  • Finely grated zest of 1 orange
  • ½ cup 120 ml vegetable oil
  • ½ cup 120 ml milk
  • 2 large eggs
  • ¼ cup 60 ml freshly squeezed orange juice
  • 2 teaspoons vanilla extract
  • About 1 cup 150 g sweetened dried cranberries

Equipment

  • Standard 12-cup muffin pan
  • Paper muffin liners
  • 2 mixing bowls
  • Whisk and spatula
  • Fine grater or zester
  • Wire cooling rack

Method
 

  1. Prepare the oven and pan. Preheat the oven to 400°F (200°C). Line a standard 12-cup muffin pan with paper liners.
  2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
  3. Mix the wet ingredients. In a separate bowl, whisk together the sugar, orange zest, vegetable oil, milk, eggs, orange juice, and vanilla extract until well blended.
  4. Combine the mixtures. Pour the wet ingredients into the dry ingredients. Gently stir with a spatula just until the flour is incorporated, scraping the bottom and sides of the bowl. Do not overmix.
  5. Add the cranberries. Gently fold in the dried cranberries until evenly distributed. If desired, reserve a few from the measured amount to scatter over the tops.
  6. Fill the muffin cups. Divide the batter evenly among the 12 prepared muffin cups. Top with any reserved cranberries.
  7. Bake. Bake for about 25 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking a few minutes early, as ovens vary.
  8. Cool. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Serve slightly warm or let cool completely before storing.

Notes

  • Measure the orange juice: One orange may provide enough juice, but measure out ¼ cup (60 ml), since oranges vary in size.
  • Cranberries: This recipe uses sweetened dried cranberries. The weight measurement is the most accurate, as cup measurements vary by brand.
  • Mix gently: A few small lumps in the batter are fine. Avoid beating it smooth after adding the flour.
  • Storage: Store completely cooled muffins in an airtight container at room temperature for up to 3 days.
  • Freezing: Wrap cooled muffins individually and place in a freezer bag. Freeze for up to 3 months for best quality. Thaw at room temperature.

     

  •  
  •  

  • Nutrition

    Per serving: 1 muffin
    Calories: 280 kcal | Carbohydrates: 44 g | Protein: 3.5 g | Fat: 10 g | Saturated Fat: 1.5 g | Cholesterol: 33 mg | Sodium: 200 mg | Fiber: 1 g | Sugar: 26 g
    Nutrition values are approximate and calculated using whole milk and sweetened dried cranberries.