Go Back
To make these delicious cranberry orange muffins, gather the following ingredients: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ cup brown sugar, packed - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - 1 large egg - ¾ cup buttermilk (or milk mixed with 1 tablespoon vinegar) - ⅓ cup vegetable oil - Zest of 1 orange - 1 cup fresh cranberries, chopped (or dried if unavailable) - ½ cup chopped walnuts (optional) You can adapt the recipe by using different ingredients. Here are some ideas: - If you don’t have buttermilk, mix regular milk with vinegar or lemon juice. - You can swap all-purpose flour for whole wheat flour for more fiber. - If you want a nut-free muffin, leave out the walnuts. - Use dried cranberries if fresh ones are not available. These muffins are not just tasty; they also pack some nutrition. Here’s a rough estimate per muffin: - Calories: 180 - Protein: 3g - Total Fat: 7g - Saturated Fat: 1g - Carbohydrates: 28g - Fiber: 1g - Sugar: 10g These facts can help you enjoy your muffins while keeping track of your diet. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This temperature helps the muffins rise well. Line a muffin pan with paper liners or spray it with non-stick cooking spray. This step keeps your muffins from sticking, making them easy to remove. In a large bowl, add 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, and ½ cup of brown sugar. Next, mix in 2 teaspoons of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. Use a whisk to combine these dry ingredients well. This ensures even flavor in every bite. In another bowl, crack open 1 large egg. Beat it lightly, then add ¾ cup of buttermilk, ⅓ cup of vegetable oil, and the zest of 1 orange. Whisk these together until the mixture is smooth. The wet ingredients bring moisture and flavor to your muffins. Pour the wet mixture into the dry ingredients. Gently fold them together until just combined. It’s okay if some flour pockets remain. Then, add 1 cup of chopped fresh cranberries and ½ cup of chopped walnuts (if using). Carefully fold them into the batter. This step adds bursts of flavor and texture. Using a spoon or an ice cream scoop, fill each muffin cup about ¾ full with the batter. Place the muffin pan in the preheated oven. Bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, they are ready. Let the muffins cool in the pan for about 5 minutes. Then, move them to a wire rack to cool completely. Enjoy your warm, aromatic cranberry orange muffins! To keep your muffins moist, use buttermilk. It adds rich flavor and tenderness. If you don't have buttermilk, mix regular milk with vinegar. The acid helps make the muffins soft. Also, add the orange zest for extra moisture and flavor. Don't skip this step; it makes a big difference. Mix the batter gently. After adding wet ingredients to dry, fold them together. Stop mixing when you still see some flour bits. This helps create fluffy muffins. Overmixing makes the muffins tough. Remember, lumps are okay! To serve your muffins beautifully, dust them with powdered sugar. Use a fine sieve for a light sprinkle. Arrange them on a wooden board. Add fresh cranberries and orange slices for color. This makes your muffins look fancy and inviting. Enjoy serving them warm! Pro Tips Use Fresh Cranberries: They provide a tart flavor that balances the sweetness of the muffins. If using dried cranberries, consider reducing the sugar slightly. Don't Overmix: Gently folding the wet and dry ingredients helps keep the muffins light and fluffy. Overmixing can lead to dense muffins. Experiment with Spices: Add a pinch of nutmeg or ginger for a warm flavor twist. Customizing spices can make these muffins uniquely yours. Cool Before Storing: Allow muffins to cool completely before storing them in an airtight container to prevent them from becoming soggy. {{image_2}} You can easily make these muffins vegan. Replace the egg with 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. Use almond milk or soy milk instead of buttermilk. The rest of the ingredients stay the same. These changes keep the muffins fluffy and tasty. For a gluten-free version, swap all-purpose flour with a gluten-free blend. Make sure it has a binding agent like xanthan gum. Follow the same recipe steps. The texture might differ a bit, but they will still be full of flavor. Enjoy these muffins without any gluten worries. Feel free to get creative with your muffins. Here are some fun ideas: - Add ½ cup of chocolate chips for a sweet twist. - Mix in ½ cup of shredded coconut for a tropical flavor. - Use lemon zest instead of orange for a different citrus note. - Try adding spices like ginger or nutmeg for extra warmth. These variations keep your muffins exciting and fun! To keep your cranberry orange muffins fresh, store them in an airtight container. They can stay at room temperature for up to three days. If you want to keep them longer, consider refrigerating them. This method can extend their freshness to about a week. Make sure to let them cool completely before sealing them in the container. This helps prevent sogginess. Freezing is a great way to save extra muffins. First, let them cool all the way down. Then wrap each muffin tightly in plastic wrap. After that, place them in a freezer-safe bag. You can freeze these muffins for up to three months. When you’re ready to enjoy them, just take out the number you need. To reheat, remove the muffins from the fridge or freezer. If frozen, let them thaw at room temperature for about an hour. For warm muffins, use a microwave. Heat them for about 15 to 20 seconds. You can also warm them in an oven at 350°F (175°C) for about 5 to 10 minutes. Enjoy these muffins warm for the best taste! Yes, you can use frozen cranberries. They work just as well as fresh ones. Just make sure to chop them before adding to your batter. You do not need to thaw them first. The muffins will still taste great! To make muffins rise high, you need to follow a few key tips. First, make sure your baking powder is fresh. Old baking powder may not work well. Second, preheat your oven properly before baking. Finally, fill your muffin cups to about ¾ full. This helps them rise beautifully! If you don’t have buttermilk, you can make a simple substitute. Mix ¾ cup of milk with 1 tablespoon of vinegar. Let it sit for about five minutes. This will create a similar tangy flavor. You can also use plain yogurt or sour cream as alternatives. This blog post covered all you need to make delicious cranberry muffins. You learned about the key ingredients and tasty substitutions. We walked through step-by-step instructions to bake them perfectly. I shared tips to keep your muffins moist and presentable. You can even explore fun variations like vegan or gluten-free options. Lastly, proper storage helps keep your muffins fresh. With these insights, you can bake with confidence and enjoy every bite. Happy baking!

Cranberry Bliss Muffins

Delicious muffins bursting with fresh cranberries and a hint of orange zest.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 large egg
  • 0.75 cup buttermilk (or milk mixed with 1 tablespoon vinegar)
  • 0.33 cup vegetable oil
  • 1 zest of orange
  • 1 cup fresh cranberries, chopped (or dried if unavailable)
  • 0.5 cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C). Line a muffin pan with paper liners or spray with non-stick cooking spray.
  • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
  • In another bowl, beat the egg and then add the buttermilk, vegetable oil, and orange zest, whisking until smooth and fully combined.
  • Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; it’s okay if some floury pockets remain.
  • Gently fold in the chopped cranberries and walnuts until evenly distributed throughout the batter.
  • Using a spoon or ice cream scoop, fill each muffin cup about ¾ full with the batter.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Dust the muffins with powdered sugar for a beautiful presentation.
Keyword breakfast, cranberries, muffins