Moist Orange Cranberry Muffins

Name: Moist Orange Cranberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup milk; 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup fresh or frozen cranberries, chopped; Zest of 1 orange; Juice of 1 orange

Highlighted under: Sweet Cravings Bakery

Every time I bake these Moist Orange Cranberry Muffins, I feel like I'm bringing a touch of festive cheer to the table. The combination of tart cranberries and zesty orange creates a delightful balance that’s both refreshing and comforting. I love how the muffins rise perfectly with a golden top, making them not just delicious but visually appealing as well. They’re perfect for breakfast or an afternoon snack, and they make my kitchen smell incredible while baking. I hope you enjoy making them as much as I do!

Created by

Anna

Last updated on 2026-02-01T15:14:28.055Z

When I first experimented with combining cranberries and orange, I was blown away by the outcome. It was a bright, tart explosion that complemented the sweetness of the muffins perfectly. I learned that adding a bit of orange zest not only enhances the flavor but also leaves a lovely fragrance that lingers in the kitchen. Since then, this has become my go-to muffin recipe, especially during the fall and winter months.

One specific tip I found helpful is to gently fold the cranberries and zest into the batter, rather than stirring aggressively. This keeps the muffins light and fluffy. I’ve tried using both fresh and frozen cranberries, and while both work, fresh cranberries give a burst of flavor that takes these muffins to the next level!

Why You'll Love These Muffins
Bursting with vibrant orange and cranberry flavors
Perfectly moist texture that stays fresh for days
Easy to make, ideal for breakfast or snacking

Understanding the Ingredients

The key to achieving perfectly moist muffins lies in the balance of wet and dry ingredients. In this recipe, the combination of butter, eggs, and milk creates a rich base that complements the zest and juice of the orange. The butter not only contributes to the flavor but also helps keep the muffins tender. Make sure the butter is softened and at room temperature, as this allows it to incorporate more easily, leading to a fluffier texture without overmixing the batter.

Using fresh or frozen cranberries can impact the flavor and texture of your muffins. Fresh cranberries offer a tart burst, while frozen ones, if chopped while still partially frozen, can provide a unique texture and moistness. If using frozen cranberries, there’s no need to thaw them beforehand; simply toss them into the batter, which helps maintain their shape during baking. Keep in mind: If you use dried cranberries instead, they will add sweetness, so consider reducing the granulated sugar slightly for balance.

Baking Tips for Perfect Muffins

One common issue when baking muffins is overmixing the batter, which can lead to tough muffins. When combining the wet and dry ingredients, mix gently until you just see no more flour. It’s okay if the batter is a little lumpy; this will yield tender muffins with a light crumb. Additionally, filling the muffin cups only ¾ full allows for optimal rising and prevents overflow while baking.

Monitoring the baking time is crucial for achieving the ideal muffin. Start checking for doneness around 18 minutes; insert a toothpick into the center and if it comes out clean or with a few moist crumbs, the muffins are ready. If you store the muffins in an airtight container, they will stay moist for up to a week. You can also freeze them for up to three months—just ensure they’re cooled completely and wrapped tightly in plastic wrap and foil.

Ingredients

Ingredients:

For the Muffins

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup milk
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup fresh or frozen cranberries, chopped
Zest of 1 orange
Juice of 1 orange

Instructions

Instructions:

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In another bowl, beat the softened butter and eggs together. Add the milk, orange juice, and zest, mixing until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix.

Fold in Cranberries

Gently fold in the chopped cranberries, ensuring they are evenly distributed without breaking them up.

Fill Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.

Bake

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips

For an extra touch, consider adding a simple glaze made from powdered sugar and orange juice on top of the cooled muffins.

Serving Suggestions

These moist orange cranberry muffins can be enjoyed in various ways! They are delightful on their own, but for an extra special treat, try drizzling a simple glaze made from powdered sugar and orange juice over the tops once they've cooled. They also pair wonderfully with a warm cup of tea or coffee during breakfast or afternoon snack time. For a fun twist, consider serving them with a dollop of whipped cream and a sprinkle of additional orange zest.

If you're in the mood for a heartier breakfast, slice the muffins in half and toast them lightly for added texture. Top them with cream cheese or a smear of butter to enhance the flavor profile. This not only boosts their richness but also complements the tartness of the cranberries and the citrusy notes from the orange.

Storage and Variations

These muffins can be stored in an airtight container at room temperature, where they will stay fresh for up to 5 days. If you want to keep them for a longer period, freeze them. Wrap each muffin in plastic wrap and store them in a freezer bag to prevent freezer burn. When ready to enjoy, just let them thaw at room temperature or warm them in the microwave for about 15-20 seconds. They will taste just as fresh as when they were baked.

Feel free to experiment with variations of this recipe! You can substitute half of the all-purpose flour with whole wheat flour for a healthier option, or incorporate nuts like walnuts or pecans for added crunch. If cranberries aren’t available, blueberries or chopped apples can provide delightful substitutes, ensuring the muffins remain juicy and flavorful.

Questions About Recipes

→ Can I use frozen cranberries?

Yes, frozen cranberries work perfectly fine! Just ensure they are chopped and do not thaw before adding to the batter.

→ How do I store leftover muffins?

Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can I substitute the butter?

Yes, you can use vegetable oil or melted coconut oil as substitutes for the butter for a dairy-free option.

→ What can I add to enhance the flavor?

Adding a tablespoon of cinnamon or a pinch of nutmeg can give your muffins a warm, aromatic flavor.