Cranberry Orange Muffins – Sugar Spun Run






These cranberry orange muffins are infused with recent orange zest and juice, plus loads of cranberries (recent or frozen!). They’re so moist, smooth, and fluffy they usually come collectively rapidly! Recipe features a how-to video!

Cranberry orange muffins on a cooling rack.

A Tart & Candy Traditional Muffin Recipe

Final yr once I shared my cranberry white chocolate muffins, many of you requested directions for making them into cranberry orange muffins. I proceeded to refill on all of the recent cranberries I may get my arms on and started working perfecting this one. I believe you’re going to take pleasure in it as a lot as I do..!

Why you’ll love this recipe:

  • Straightforward recipe: no mixer and no hard-to-find elements required.
  • Made with out synthetic flavors or extracts: we’ll use the juice and zest of recent oranges as an alternative!
  • Attractive tall muffin tops, due to my favourite muffin baking methodology (additionally utilized in my banana muffin recipe!).
  • Candy oranges and tart cranberries create such a properly balanced taste.
  • Make them with a crumb topping: skip the sugar topping and prime your cranberry orange muffins with streusel topping as an alternative!

What You Want

Whereas cranberries and oranges are a given, there are a number of extra key elements you need to find out about earlier than we get began.

  • Bitter cream. Just like buttermilk, bitter cream provides depth of taste and moisture to those muffins. Don’t fear, your muffins received’t style like bitter cream–however they are going to be much more flavorful due to it! Plain, full-fat Greek yogurt might be substituted in a pinch.
  • Sugar. We’ll add sugar within the batter and an additional sprinkling on prime to stability the tartness from the cranberries.
  • Cornstarch. In the event you’ve been round for a short time, you already know the drill right here! Cornstarch is my go-to ingredient for tender, melt-in-your-mouth baked items. Don’t skip it!
  • Oranges. You will have at the least 2 recent oranges at the moment, perhaps extra. What number of you want actually relies on the dimensions of your oranges. If you find yourself having some leftover, make some orange rolls!
  • Cranberries. Keep on with recent or frozen cranberries right here. In the event you use frozen, there’s no must thaw your berries earlier than including them to the batter.

Discover we aren’t utilizing vanilla extract on this recipe–that is intentional. I discovered it diminished the recent orange taste an excessive amount of.

SAM’S TIP: When zesting your oranges (at all times zest earlier than juicing) be certain that to solely zest the orange pores and skin and keep away from the papery white layer beneath. That layer is known as the pith, and it may be bitter.

That is simply an summary of the elements I used and why. For the complete recipe please scroll all the way down to the underside of the submit!

The way to Make Cranberry Orange Muffins

  1. Zest your oranges till you’ve 2 tablespoons of zest, then set the zest apart.
  2. Squeeze ⅓ cup of juice out of your oranges, then set this apart as properly.
  1. Whisk the dry elements collectively in a big bowl, then put aside.
  2. Add the bitter cream, melted butter, and egg right into a separate bowl and whisk to mix, then add the orange juice and zest and whisk till properly integrated.
  3. Fold the moist elements into the dry elements till 50% mixed, then add the cranberries and fold once more till the batter is uniform. The batter shall be thick–take care to not over-mix!
  4. Portion the batter in a lined muffin pan (I like to make use of an ice cream scoop for this). Bake for 8 minutes at 425F (220C), then scale back the oven temperature to 350F (176C)–DO NOT open the door–and bake for one more 8-10 minutes. Let the muffins cool of their pan for 5-10 minutes earlier than eradicating to a cooling rack.

SAM’S TIP: Don’t over-mix your batter! In the event you do, you’ll create dry, dense muffins. Mix the moist and dry elements till simply mixed, then cease.

Continuously Requested Questions

Do I’ve to make use of two oven temperatures?

Sure! This baking method yields lovely, bakery-style muffins with smooth fluffy interiors and tall tops. Baking on the excessive temperature the entire time would dry out the muffins, whereas baking on the low temperature would yield flat, common wanting muffins. Plus, it’s not onerous to do–simply set a timer and scale back the temperature when it goes off!

Can I substitute dried cranberries for recent?

You’ll be able to, however I’m not a fan of utilizing dried cranberries right here. They’re sweetened, so they are going to make your muffins a lot sweeter than supposed. Additionally they work greatest if you happen to rehydrate them, which simply makes for an pointless further step within the recipe.

In the event you should use dried cranberries, word that they aren’t an excellent substitution; you would wish ¾-1 cup of dried cranberries as an alternative of 1 ½ cups of recent or frozen.

Can I freeze cranberry orange muffins?

Sure! These muffins freeze properly and make an ideal grab-and-go breakfast. To ensure they style recent, wrap them rather well with plastic wrap and foil earlier than storing in an hermetic container within the freezer. They may preserve this manner for a number of months.

These muffins can be good served for breakfast on Thanksgiving or Christmas! I can’t wait to listen to how you want them 🥰

Get pleasure from!

Let’s bake collectively! Subscribe to my publication to be notified of all the most recent recipes and comply with alongside on YouTube the place I share a whole lot of free recipe tutorials! 💜

Cranberry Orange Muffins

These cranberry orange muffins are infused with recent orange zest and juice, plus loads of cranberries (recent or frozen!). They’re so moist, smooth, and fluffy! Recipe features a how-to video!


Course: Bread, Breakfast, muffins

Delicacies: American

Prep Time: 15 minutes

Prepare dinner Time: 18 minutes

Complete Time: 33 minutes

Servings: 12 muffins

Energy: 235kcal

Forestall your display screen from going darkish


  • Preheat your oven to 425F (220C) and line a 12-count muffin tin with paper liners (or make my parchment paper liners and use them). Put aside.

  • In a big mixing bowl, whisk collectively flour, sugar, cornstarch, baking powder, baking soda, and salt.

    1 ¾ cups (220 g) all-purpose flour, ¾ cup (150 g) granulated sugar, 2 Tablespoons cornstarch, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt

  • In a separate medium sized mixing bowl, whisk collectively bitter cream, melted butter, and egg till well-combined.

    ¾ cup (180 g) bitter cream, ½ cup (113 g) unsalted butter, 1 giant egg

  • Add orange juice and zest to the bitter cream combination and whisk properly.

    ⅓ cup (78 ml) orange juice, 2 Tablespoons orange zest

  • Pour the moist elements into the dry elements and use a spatula to softly fold the moist and dry elements collectively till about nearly 50% mixed, then add cranberries and proceed to softly fold till cranberries are properly distributed and you’ve got a uniform batter (batter shall be thick, don’t over-mix or your muffins shall be dense).

    1 ½ cups (167 g) recent cranberries

  • Evenly divide batter into your ready muffin tin and sprinkle tops with extra granulated sugar.

    Further granulated sugar

  • Bake within the heart rack of 425F (220C) oven for 8 minutes, then with out opening the oven door, scale back the oven temperature to 350F and bake for one more 8-10 minutes, till a toothpick inserted within the heart of the muffin comes out clear or with a number of moist crumbs.

  • Enable muffins to chill of their pan for 5-10 minutes earlier than rigorously eradicating from pan and permitting to chill utterly on cooling rack.



Retailer in an hermetic container at room temperature for as much as 3 days.


Serving: 1muffin | Energy: 235kcal | Carbohydrates: 32g | Protein: 3g | Fats: 11g | Saturated Fats: 6g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.3g | Ldl cholesterol: 42mg | Sodium: 207mg | Potassium: 71mg | Fiber: 1g | Sugar: 15g | Vitamin A: 371IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 1mg

Dietary data relies on third-party calculations and must be thought-about an estimate solely. Precise dietary content material will fluctuate primarily based upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.

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