Orange Cranberry Muffins (Printable)

Zesty orange and tart cranberry baked treats, moist and perfect for breakfast or a snack.

# What's Needed:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1/2 cup vegetable oil
08 - 1/2 cup whole milk
09 - 1/2 cup freshly squeezed orange juice
10 - Zest of 1 large orange
11 - 1 tsp vanilla extract

→ Add-ins

12 - 1 1/2 cups fresh or frozen cranberries, unthawed if frozen
13 - 1/2 cup chopped walnuts or pecans (optional)

→ Topping (optional)

14 - 2 tbsp coarse sugar for sprinkling

# How to Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
03 - In a separate bowl, whisk eggs, vegetable oil, whole milk, orange juice, orange zest, and vanilla extract until smooth.
04 - Fold the wet mixture into dry ingredients gently until just combined, avoiding overmixing.
05 - Carefully fold in cranberries and nuts if using, distributing evenly through the batter.
06 - Spoon batter evenly into muffin cups, filling about three-quarters full. Sprinkle tops with coarse sugar if desired.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Tips for Success:

01 -
  • They're impossibly moist inside with a tender crumb that practically melts on your tongue—the orange juice keeps them fresh for days, which is saying something when they disappear this fast.
  • The tartness of cranberries balanced with bright orange zest creates this sophisticated flavor that feels fancy enough for company but simple enough for a Tuesday morning.
  • They come together in under 40 minutes from start to finish, making them perfect for those moments when you want homemade goodness without the fuss.
02 -
  • The moment you add wet ingredients to dry ingredients, you've started a timer. Every second of mixing develops gluten and makes your muffins tougher. Lumpy batter is your friend—lumpy batter becomes tender muffins.
  • Frozen cranberries are not just acceptable, they're preferred. They won't bleed color or fall apart during baking. If you use fresh cranberries, toss them lightly in a bit of flour first to help them stay suspended and not sink to the bottom.
  • Fresh orange juice makes a world of difference. Bottled juice is pasteurized and loses much of its brightness and complexity. If you squeeze your own juice and it seems too acidic, remember that's part of what keeps these muffins moist and tender.
03 -
  • Zest your orange before you juice it—it's infinitely easier and you won't accidentally zest the white pith underneath, which tastes bitter.
  • Room temperature ingredients mix together more smoothly and evenly. Take your eggs and milk out 30 minutes before you start baking for noticeably better results.
  • If you don't have a muffin tin, you can bake these in a loaf pan for about 35 to 40 minutes, creating a tender orange cranberry quick bread instead.

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