Tender cranberry orange muffins bursting with flavor from fresh orange juice, orange zest, and tangy cranberries. This simple recipe will become a family favorite!
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 12
Ingredients
2cups(260g)all-purpose flour
½cup(100g)granulated sugar
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
¼cup(60ml)fresh orange juice
½cup(120ml)milk, room temperature
½cup(114g)unsalted butter, melted and cooled
2large eggs, room temperature
1tablespoonorange zest
¾cup(75g)fresh cranberries
2tablespoonscoarse sugar, optional
Instructions
Preheat the oven to 400°F. Line a muffin pan with paper liners; set aside.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
In a small bowl or 2-cup liquid measuring cup, whisk the orange juice milk, butter, eggs, and orange zest together until well combined.
Make a well in the center of the dry ingredients and pour the wet ingredients in. Stir with a silicone spatula until almost fully combined.
Add the cranberries and gently fold them into the batter.
Divide the batter evenly between the muffin cups and sprinkle the tops with coarse sugar if using.
Bake for 12-15 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Transfer muffins to a wire rack to cool completely.
Notes
Make ahead tip
The muffins will keep for up to 3 days stored in an airtight container at room temperature.
The muffins can be refrigerated for up to 1 week.
The muffins can also be frozen for up to 3 months. Thaw overnight in the refrigerator or microwave a single muffin for 40-60 seconds.