Why You’ll Love This Recipe
This recipe combines the tartness of cranberries with the fresh, aromatic flavor of orange zest. The result is a light, fluffy muffin with just the right amount of sweetness and a burst of citrusy freshness. With simple ingredients and easy steps, these muffins are the perfect quick and delicious treat to enjoy in the morning or with your afternoon tea. Plus, they’re versatile enough to be made with fresh or frozen cranberries, so you can enjoy them year-round.
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup milk
- 1 tablespoon orange zest (from 1 large orange)
- 1 ½ cups fresh or frozen cranberries
- 1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, eggs, milk, orange zest, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the cranberries.
- Divide the batter evenly among the muffin cups. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
- Servings: 12 muffins
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
Variations
- Vegan Cranberry Muffins: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use non-dairy milk (like almond or oat milk).
- Gluten-Free Muffins: Use a 1:1 gluten-free flour blend to make these muffins gluten-free.
- Spiced Cranberry Muffins: Add a teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.
- Orange Glaze: For an extra citrusy kick, drizzle a simple orange glaze over the cooled muffins made with powdered sugar and fresh orange juice.
- Nutty Cranberry Muffins: Add chopped pecans or walnuts to the batter for extra texture and flavor.
Storage/Reheating
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. Alternatively, you can store them in the refrigerator for up to a week.
- Reheating: Reheat muffins in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for about 5 minutes to enjoy them warm.
FAQs
1. Can I use frozen cranberries?
Yes, you can use frozen cranberries. Just be sure to fold them in gently and don’t thaw them beforehand to prevent the batter from turning pink.
2. Can I substitute the orange zest?
If you don’t have an orange, you can use lemon zest instead for a different citrus flavor, or simply skip it if you prefer a more neutral muffin.
3. Can I use whole wheat flour?
Yes, you can substitute part of the all-purpose flour with whole wheat flour for a heartier muffin. You may need to adjust the amount of liquid slightly.
4. How do I prevent the cranberries from sinking to the bottom?
To prevent the cranberries from sinking, toss them in a small amount of flour before folding them into the batter. This helps coat them and keeps them suspended in the muffin.
5. How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they’re ready. If it’s wet, give them a few more minutes.
6. Can I make these muffins ahead of time?
Yes, you can prepare the batter the night before and refrigerate it until you’re ready to bake. Just be sure to allow it to come to room temperature before baking for even results.
7. Can I make mini muffins instead of regular muffins?
Yes, you can adjust the cooking time by reducing it to 12-15 minutes for mini muffins. Check with a toothpick to ensure they’re fully baked.
8. Can I use a sugar substitute?
Yes, you can substitute granulated sugar with your preferred sugar substitute, such as stevia or monk fruit. Be sure to adjust according to the substitute’s conversion guidelines.
9. Can I add other fruits to the muffins?
Yes, you can add other fruits such as blueberries, raspberries, or chopped apples for added variety.
10. How do I make these muffins dairy-free?
To make these muffins dairy-free, substitute the butter with vegan butter or coconut oil and use a non-dairy milk such as almond milk or oat milk.
Conclusion
These Cranberry Muffins with Orange Zest are a delightful, easy-to-make treat that’s perfect for breakfast, brunch, or an afternoon snack. The combination of tart cranberries and zesty orange creates a delicious balance of flavors that will brighten your day. With just a few simple ingredients, you can make a batch of muffins that’s sure to be enjoyed by everyone!
Cranberry Muffins with Orange Zest
These Cranberry Muffins with Orange Zest are the perfect balance of sweet and tart, with the fresh, aromatic flavor of orange zest elevating the classic cranberry muffin. Soft, fluffy, and easy to make, they’re the ideal breakfast, brunch, or snack. Whether you use fresh or frozen cranberries, this recipe is a versatile treat that will brighten any occasion.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, melted
2 large eggs
½ cup milk
1 tablespoon orange zest (from 1 large orange)
1 ½ cups fresh or frozen cranberries
1 teaspoon vanilla extract
Instructions
-
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
-
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
-
In a separate bowl, whisk together the melted butter, eggs, milk, orange zest, and vanilla extract until well combined.
-
Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the cranberries.
-
Divide the batter evenly among the muffin cups. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
-
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Tossing the cranberries in a little flour before folding them into the batter will help prevent them from sinking to the bottom.
For a heartier muffin, substitute part of the all-purpose flour with whole wheat flour.
For a dairy-free version, use plant-based butter and milk.
