The combination of tart cranberries with citrusy orange is one of the classic pairings in baking. Muffins are great for a breakfast or snack and you can easily use fresh or frozen cranberries for year round Cranberry Orange Muffins. This recipe makes 6 jumbo size or 12 standard size muffins. Everyone will love these Cranberry Orange Muffins!!!
Even though cranberry orange is a winter favorite combination in baking, it’s not just for winter! Make Cranberry Orange Muffins year round using frozen cranberries if you can’t find fresh. Fresh raw cranberries are full of antioxidants, low in sugar, and have health benefits including promoting good digestion and helping to control blood pressure. So many good reasons to consume raw fresh cranberries! These Cranberry Orange Muffins are light and fluffy, not at all dense and dry. Every bite is bursting with the cranberry-orange pecan flavor. They’re perfect for breakfast, a brunch, or on the go. I’ve even made them for dessert with a scoop of ice cream.
INGREDIENTS TO MAKE CRANBERRY ORANGE MUFFINS
- All-purpose flour, sifted
- Sugar
- Light brown sugar
- Baking powder
- Salt
- Grated zest of 1 orange
- Large egg
- Unsalted butter
- Milk
- Fresh orange juice
- Fresh cranberries or frozen, don’t thaw
- Pecan or walnuts, optional
This recipe can easily make 6 jumbo (pictured above) or 12 standard-size (picture below) Cranberry Orange Muffins. You can use cupcake liners so they come out of the pan with ease or spray the pan well with baking spray. If you don’t want to use baking spray ,using your fingers, rub the cupcake pan with softened butter. It’s possible to make Mini Cranberry Orange Muffins too! Grease the baking pan or line with mini cupcake liners, chop the cranberries or put in a food processor, mix the batter as instructed, and bake at 375°F for 10-12 minutes.
CAN I USE DRIED CRANBERRIES?
The answer is YES, even though in this case fresh or frozen is recommended (do not thaw frozen cranberries and bake for a few minutes longer). Dried Cranberries will taste a litte sweeter and be chewy. If you’re using dried cranberries, soak the dried cranberries in hot water for 10 minutes to soften them. Drain and pat dry with a paper towel, then mix in the batter.
HOW TO MAKE CRANBERRY ORANGE MUFFINS
- Preheat oven to 375°F.
- Grease 6 jumbo or 12 standard muffin cups with cupcake liners or nonstick cooking spray.
- In a medium bowl, whisk together flour, sugar, brown sugar, baking powder, salt, and zest.
- In a large bowl, lightly whisk together egg, melted butter, milk, and fresh orange juice until blended.
- Add dry ingredients, stirring just until moistened; batter will be lumpy.
- Using a rubber spatula, fold in cranberries and nuts just until evenly distributed; a few strokes.
- DO NOT OVER MIX!
- Spoon batter into each muffin cup to the rim.
- Bake for 20-25 minutes or until golden, dry, and springy to the touch.
- A toothpick inserted in the center of the muffin should come out clean when done.
- Cool pan on a wire rack for 5 minutes before removing the muffins.
6 JUMBO CRANBERRY ORANGE MUFFINS 
12 STANDARD-SIZE CRANBERRY ORANGE MUFFINS
TO STORE:
- ROOM TEMPERATURE: Store in an air tight container at room temperature for up to 3 to 4 days.
- REFRIGERATOR: Refrigerate in an air tight container for up to a 5 days. To serve warm muffins, place on a baking sheet in a 350°F oven for 5-10 minutes.
- FREEZER: Freeze up to 3 months wrapped in a freezer storage container. You can freeze for up to 3 months but I find that baked goods stay the freshest if only frozen up to 2 months maximum. To reheat, place in a 350°F oven for 10 minutes.
Cranberry Orange Muffins
Ingredients
- 2 cup all-purpose flour, sifted
- ½ cup sugar
- ½ cup light brown sugar
- 2 tsp baking powder
- ½ tsp kosher salt
- Grated zest of 1 orange
- 1 large egg
- 4 Tbsp unsalted butter, melted
- ½ cup milk
- ½ cup fresh orange juice
- 1½ cups fresh cranberries or frozen, don't thaw
- ½ cup pecan or walnuts, chopped (optional)
Instructions
- Preheat oven to 375°F. Grease 6 jumbo or 12 standard muffin cups with cupcake liners or nonstick cooking spray. In a medium bowl, whisk together flour, sugar, brown sugar, baking powder, salt, and zest.
- In a large bowl, lightly whisk together egg, melted butter, milk, and fresh orange juice until blended. Add dry ingredients, stirring just until moistened; batter will be lumpy. Using a rubber spatula, fold in cranberries and nuts just until evenly distributed; a few strokes. DO NOT OVER MIX!
- Spoon batter into each muffin cup to the rim. Bake for 20-25 minutes or until golden, dry, and springy to the touch. (If making mini muffins bake for 10-12 minutes). A toothpick inserted in the center of the muffin should come out clean when done. Cool pan on a wire rack for 5 minutes before removing the muffins.
Notes
- Frozen Cranberries: Do not thaw frozen cranberries and bake for a few minutes longer.
- Dried Cranberries: Dried Cranberries will taste a litte sweeter and be chewy. If you’re using dried cranberries, soak the dried cranberries in hot water for 10 minutes to soften them. Drain and pat dry with a paper towel, then mix in the batter.
- ROOM TEMPERATURE: Store in an air tight container at room temperature for up to 3 to 4 days.
- REFRIGERATOR: Refrigerate in an air tight container for up to a 5 days. To serve warm muffins, place on a baking sheet in a 350°F oven for 5-10 minutes.
- FREEZER: Freeze up to 3 months wrapped in a freezer storage container. You can freeze for up to 3 months but I find that baked goods stay the freshest if only frozen up to 2 months maximum. To reheat, place on a baking sheet in a 350°F oven for 10 minutes.
