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A muffin pan filled with baked cranberry orange muffins, and some ingredients in a few of the cups.
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Cranberry Orange Muffins

These festive Cranberry Orange Muffins are light and fluffy, with a moist interior and a bakery-style rise. Serve for a holiday breakfast or keep on the counter for a tasty snack!
Prep Time13 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: American
Servings: 13 muffins
Calories: 248kcal
Author: Shani W.

Equipment

  • Mixing Bowls
  • Wooden Spoon
  • Citrus Squeezer
  • Microplane
  • Strainer optional - if you use frozen berries
  • 2 Muffin Tins
  • Cupcake Liners

Ingredients
  

  • 3 cups all-purpose flour (420g)
  • 1 cup granulated sugar (215g)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 2 cups cranberries (fresh or frozen)
  • ½ cup salted butter (melted and cooled)
  • 2 count eggs (room temperature)
  • 1 cup buttermilk (240 mL, room temperature)
  • 2 teaspoons vanilla extract
  • 1 count orange (zest and 45 mL of juice)
  • turbinado sugar (optional, for sprinkling on top)

Instructions

  • Preheat your oven to 425°F. Add cupcake liners to every other cup in two muffin pans
  • In a large bowl, mix together the dry ingredients: flour, sugar, baking powder, salt, and cinnamon.
  • If using fresh cranberries, toss them in the dry bowl.
    If using frozen, wait until Step 5. You want them to stay frozen instead of thawing on the counter.
  • In another bowl, whisk together the melted butter, eggs, buttermilk, vanilla extract, and the orange zest + juice.
  • If using frozen cranberries, fold them into the wet batter.
  • Pour the wet ingredients into the dry bowl and gently fold using a wooden spoon.
    Do not over mix! The batter will be thick and you should still see little pockets of flour.
  • Fill the cupcake liners to the top, being sure to only fill every other muffin cup in the cupcake tin. Sprinkle the batter with optional turbinado sugar.
  • Bake at 425℉ for 5 minutes, then turn the oven temperature down to 350℉ and bake for 18-20 minutes. A toothpick stuck in the middle should have a bit of crumb on it.
  • Remove the muffins from the muffin tin, and let them cool on a wire rack. Enjoy!

Notes

I love these tulip cupcake liners for a professional, bakery-style final look!
Tips & Tricks:
If you don't have buttermilk in the fridge, no worries! Substitute with 1 cup of buttermilk + 1 tablespoon of apple cider vinegar or lemon juice. Stir those together, and let them sit until the milk is a little frothy.
Freezing Instructions:
Muffins are super easy to freeze! You can either add them to a freezer-safe container, or a freezer-safe storage bag (removing as much air as possible) and freeze for up to 3 months.
When you're ready to eat, simply let them thaw in the fridge or on the counter. You can eat room temperature or warm them in the microwave or toaster oven for a few minutes. 

Nutrition

Calories: 248kcal | Carbohydrates: 40g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 264mg | Potassium: 72mg | Fiber: 1g | Sugar: 17g | Vitamin A: 260IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 2mg