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Cranberry Orange Muffins

These easy cranberry orange muffins are soft, moist, and bursting with bright citrus flavor. Fresh orange zest and juicy cranberries create the perfect balance of sweet and tart flavors. Perfect for breakfast, brunch, holiday baking, or an afternoon snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 c all-purpose flour
  • 1 c granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 c fresh or frozen cranberries roughly chopped
  • 1 tbsp flour
  • 1 large egg
  • ¾ c orange juice
  • ⅓ c vegetable oil
  • 1 tbsp orange zest
  • 1 tsp vanilla extract
  • 2 tbsp coarse sugar

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
  3. Place chopped cranberries in a small bowl and toss with 1 tablespoon flour to help prevent sinking during baking.
  4. In a separate bowl, whisk together egg, orange juice, vegetable oil, orange zest, and vanilla extract until smooth and fully combined.
  5. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix. The batter should remain slightly lumpy.
  6. Fold the coated cranberries into the batter using a spatula until evenly distributed.
  7. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
  8. Sprinkle coarse sugar over the tops if desired.
  9. Bake for 18 to 22 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
  10. Cool in the muffin pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Fresh or frozen cranberries may be used.
  • Do not thaw frozen cranberries before using.
  • Avoid overmixing to keep muffins soft and tender.
  • Fresh orange zest provides the best flavor.
  • Store in an airtight container for up to 3 days.
  • Refrigerate for up to 1 week.
  • Freeze for up to 3 months.
  • Warm briefly before serving for the best texture.