Easy Cranberry Orange Muffins: Soft & Bakery-Style
I love baking these Cranberry Orange Muffins when I want something bright, cozy, and homemade without spending all day in the kitchen. The fresh orange zest gives them a beautiful citrus aroma, while the tart cranberries add just the right pop of flavor in every bite.
I usually make a batch on quiet mornings or when friends stop by unexpectedly — they always disappear fast. What I enjoy most about Cranberry Orange Muffins is how simple they are to pull together with basic pantry ingredients, yet they taste like something you’d pick up from a bakery.
They’re soft, lightly sweet, and perfect with a cup of coffee or tea. Whether it’s for breakfast, brunch, or an afternoon snack, these muffins never disappoint.
Why You’ll Love This Recipe
- Bold citrus flavor: Fresh orange zest and juice give these muffins a bright, refreshing taste.
- Easy to make: Simple steps and everyday ingredients make this recipe beginner-friendly.
- Perfect texture: Soft, fluffy centers with lightly golden tops every time.
- Versatile treat: Great for breakfast, snacks, brunch, or even dessert.
- Crowd-pleasing: Ideal for holidays, gatherings, or gifting to friends and neighbors.
Cranberry Orange Muffins
Ingredients
Method
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest.
- In another bowl, whisk milk, melted butter, eggs, and orange juice.
- Pour wet ingredients into dry ingredients and gently mix until just combined.
- Fold in cranberries.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake for 20–22 minutes, or until a toothpick inserted comes out clean.
- Let cool slightly before serving.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- Add a simple orange glaze for extra sweetness if desired.
- You can swap cranberries for blueberries for a different twist.
Pro Tips
- Zest your orange before juicing it for easier handling.
- Toss cranberries in a little flour to prevent them from sinking.
- Don’t overmix the batter — stir just until combined.
- Use room-temperature eggs for smoother batter.
- Fill muffin cups about ¾ full for nicely domed tops.
- For extra flavor, sprinkle a little sugar on top before baking.
- Let muffins cool for 5 minutes before removing from the pan.
- Test doneness with a toothpick inserted into the center.
FAQs
Can I use dried cranberries instead of fresh?
Yes, dried cranberries work well. Soak them in warm water for 10 minutes first to soften.
Can I make these muffins ahead of time?
Absolutely. Bake them a day ahead and store in an airtight container.
Can I freeze Cranberry Orange Muffins?
Yes, freeze cooled muffins for up to 2 months. Thaw at room temperature.
What type of orange should I use?
Any standard navel orange works great for both zest and juice.
Can I make this recipe dairy-free?
You can substitute milk with almond or oat milk and use dairy-free butter.
