Save Moist, fluffy muffins bursting with tart cranberries and zesty orange—perfect for holiday breakfasts or snacks.
This recipe makes holiday mornings extra special with its fresh flavors and easy preparation.
Ingredients
- 2 cups (250 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup (120 ml) vegetable oil
- 3/4 cup (180 ml) buttermilk (or milk + 1 tsp lemon juice)
- Zest of 1 large orange
- 1/4 cup (60 ml) fresh orange juice
- 1 tsp vanilla extract
- 1 1/4 cups (150 g) fresh or frozen cranberries (halved if large)
- 1/2 cup (60 g) chopped walnuts or pecans (optional)
- 2 tbsp coarse sugar (optional)
- 1 tsp orange zest (optional)
Instructions
- Step 1:
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- Step 2:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Step 3:
- In another bowl, whisk eggs, oil, buttermilk, orange zest, orange juice, and vanilla until well combined.
- Step 4:
- Pour wet ingredients into dry ingredients. Stir gently just until combined do not overmix.
- Step 5:
- Fold in cranberries and nuts (if using).
- Step 6:
- Divide batter evenly among muffin cups. Sprinkle with coarse sugar and extra orange zest if desired.
- Step 7:
- Bake 18–20 minutes or until tops are golden and a toothpick inserted in the center comes out clean.
- Step 8:
- Cool in pan for 5 minutes then transfer to a wire rack to cool completely.
Save Baking these muffins always brings my family together for a cozy morning treat.
Required Tools
12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons, grater or microplane (for zest), spatula
Allergen Information
Contains eggs, wheat (gluten), tree nuts (if added), dairy (buttermilk). For nut-free omit nuts. For dairy-free use plant-based milk and add 1 tsp lemon juice.
Nutritional Information
Calories 215, Total Fat 9 g, Carbohydrates 31 g, Protein 3 g per muffin
Save These muffins are the perfect balance of tart and sweet and quickly become a favorite at any gathering.
Kitchen Tips & Answers
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work well if thawed and drained before folding into the batter to avoid excess moisture.
- → What can I substitute for buttermilk?
Plain yogurt or sour cream can be used in place of buttermilk for added moisture and tenderness.
- → How do I prevent the muffins from becoming dry?
Avoid overmixing the batter and ensure the baking time is followed closely. Using buttermilk or yogurt adds moisture.
- → Can I add nuts to these muffins?
Yes, chopped walnuts or pecans can be folded in for extra texture and flavor, but they are optional.
- → Is there a way to add a glaze to these muffins?
A simple glaze can be made by mixing powdered sugar with fresh orange juice and drizzling it over cooled muffins.