Cranberry Orange Muffins
Moist and fluffy cranberry orange muffins with a crisp sugar coating. These easy homemade muffins are a fun seasonal treat, bursting with flavor from freshly squeezed oranges and tart cranberries. A perfect addition to any breakfast or brunch!
It’s officially holiday baking season! I suppose you could also say it already started, since Thanksgiving is behind us. Does the baking season begin for you in September and October when pumpkin and apples are abundant and fresh? Does it maybe begin for you in November, just in time for Thanksgiving? Or do you wait until after Thanksgiving has passed and we’re inching towards Christmas and Hanukkah?
Whenever you start, we’re definitely in it now. There’s no looking back, just forward.
So, let’s get things started… with these cranberry orange muffins! A must make for any breakfast or brunch, all season long! And a great grab and go snack as well!
There were several rounds of trials for these cranberry orange muffins, to get them exactly how I wanted before sharing them with you. They needed to be big and fluffy, not at all tense or short. And with an added touch of sweetness. In the end, these completely met my expectations and I hope they do for you as well! They’re big and fluffy bakery style muffins with a sweet crunchy topping and loads of flavor in every bite!
If you’re a fan of cranberries, these are a must make!
The cranberry and orange flavor combination is a classic for the Fall and Winter holidays. It’s a perfect pairing. A little bit sweet and a little bit tart.
Be sure to add these fluffy homemade cranberry orange muffins to your baking plans this season! A fun treat for the entire family!
Cranberry-oranged baked goods are a huge hit in my house. I’ve been making cranberry-orange pinwheel cookies for easily several decades. They’re a yearly must make here! And more recently, I shared a cranberry orange loaf cake. Droolworthy brunch food! It never lasts very long here! If you’re in the mood for even more cranberry-orange goodies, you should definitely check both of those recipes out. I promise you won’t be disappointed.
Tips tricks and questions answered…
Can I use frozen cranberries?
If you don’t have access to fresh cranberries, frozen is your next best option. Do not thaw them prior to baking.
Can I use dried cranberries?
If you don’t have access to either fresh or frozen cranberries, you can substitute with dried sweetened cranberries.
Do I really need to slice the cranberries?
Yes! If using fresh or frozen cranberries, definitely spend the extra time slicing them. This helps to add even more cranberry flavor throughout all of the muffins.
What if I don’t like cranberries?
If they’re not your cup of tea, no worries. Check out my other muffin recipes for some great options: Muffin Recipes
What sugar should I sprinkle on top?
For this recipe, I used turbinado sugar. It has a perfect big coarse texture with a nice rich flavor. If you don’t have it or can’t find it locally, you can substitute with another coarse sugar.
Can I add a glaze to the tops?
Definitely! If you want an extra punch of sweetness and flavor, I’d recommend using a vanilla or orange glaze for this recipe. Use the below recipes for either option:
*Substitute orange juice for the lemon juice.
Can I make this into a cake instead?
This recipe was specifically written for muffins. If you’re looking for a cake or loaf recipe, I’d recommend checking out my Cranberry Orange Loaf Cake recipe.
How should these be stored?
Store these muffins in an airtight container for up to several days. They may also be frozen and thawed at a later date. Frozen muffins keep for roughly 3-6 months.
Can I use a different flour?
If you don’t have access to all purpose flour, you can typically substitute whole wheat white flour 1:1 with all purpose. The same applies with certain gluten free flours which state substitutions of a 1:1. Any other variety may need some adjustments with the flour amount used. Please note that I have not tested this recipe using other flours and cannot guarantee the results.
Can I make substitutions to the ingredients?
Yes and no. Baking is a science. This recipe works with the exact measurements listed. Altering one or several of those can cause the recipe to fail. If you’re familiar with baking substitutions, go for it! Outside of any alterations I’ve already mentioned, for specific substitution questions, ask in the comments below.
How many will this serve?
This recipe makes 9 standard sized muffins.
Cranberry Orange Muffins
- 1/4 C unsalted butter, softened
- 1/2 C granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp orange extract
- 2 Tbsp orange juice, freshly squeezed
- Zest of 1 orange
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 C all purpose flour
- 1/2 C sour cream
- 1 C cranberries, fresh or frozen, halved
- turbinado sugar, for topping
- Preheat oven to 375°F Line a standard muffin pan with 9 paper liners.
- Prepare cranberries. Slice fresh or frozen cranberries in half, across the center. Measure 1 cup total halved cranberries. Set aside.
- In a large borl or stand mixer, cream together butter and sugar until light and fluffy. Mix in eggs one at a time, followed by the orange extract, vanilla extract, zest and orange juice. Scrape bowl as needed.
- In a small bowl, combine flour, salt, baking powder and baking soda. Alternate additions of the flour mixture and sour cream. Mix until just combined and no streaks remain.
- Mix halved cranberries in by hand.
- Divide batter equally between 9 prepared liners. A large cookie scoop may be used to assist in even distribution. Liners should be filled almost to the top. Sprinkle the exposed batter with coarse turbinado sugar.
- Bake at 375°F for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean or with a few moist crumbs. Cool in pan until easy to handle, then transfer to a wire rack to cool completely.
More breakfast recipes to try:
- Cranberry orange loaf cake
- Glazed gingerbread muffins
- Gingerbread latte loaf with cream cheese frosting
- Giant cinnamon roll cake with vanilla glaze
- Double chocolate muffins
- Orange cinnamon sweet rolls
- Apple cider loaf cake
- Cinnamon struesel pumpkin coffee cake
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