Description
Bright, fluffy, and full of citrusy zing, these cranberry orange muffins are a bakery-style treat you can make at home. Perfect for breakfast, brunch, or a cheerful snack.
Ingredients
1 ½ cups all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
½ tsp salt
½ cup whole milk
2 large eggs
½ cup unsalted butter, melted
Zest and juice of 1 medium orange
1 cup fresh or frozen cranberries
Instructions
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, combine melted butter, eggs, milk, orange juice, and orange zest. Mix until smooth.
Add wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
Fold in cranberries.
Divide batter evenly among the muffin cups, filling each about two-thirds full.
Bake for 18–20 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use frozen cranberries straight from the freezer—no need to thaw.
Add a sprinkle of coarse sugar on top before baking for a bakery-style finish.
Muffins store well in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Swap orange juice with buttermilk for a tangier twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
