Fresh Cranberry Orange Muffins Recipe

Fresh Cranberry Orange Muffins Recipe:- Cranberry muffins are a wonderful treat that combine the sourness of fresh cranberries with the sweet citrus flavour of oranges. These muffins are made using fresh cranberries and oranges. Due to the fact that they pack a punch of flavour into each and every mouthful, muffins such as these are ideal for breakfast, lunch, or even as a snack.


Fresh Cranberry Orange Muffins Recipe

Because they are packed with juicy cranberries and aromatic orange zest, they are a seasonal favorite during the fall and winter months. Cranberries and orange zest are both delicious. Cranberries are a fruit that are so wonderful. Not only do they have a wet and squishy texture, but they are also packed with all of these different components.



  • 1 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup buttermilk
  • 1/4 cup orange juice (freshly squeezed)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 tablespoon orange zest (about 1 large orange)
  • 1 1/2 cups fresh cranberries, coarsely chopped
  • Optional: Turbinado sugar for topping


Also see : Essential KETO Energetic Mornings Dishes You Have To Try



Preheat the Oven: preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Make sure you use paper liners or a non-stick spray to lightly grease a muffin tray that has a capacity of 12 cups.

Prepare the Dry Ingredients: combine the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt in a large basin and mix them together until they are thoroughly combined.


Combine the Wet Ingredients: In a separate dish, combine the melted butter, buttermilk, orange juice, vanilla extract, eggs, and orange zest by whisking them together until they are thoroughly incorporated.

Mix the Batter: Pour the liquid components into the bowl containing the dry ingredients, and whisk until the ingredients are almost completely blended. Take care not to overmix the items. Incorporate the chopped cranberries in a gentle manner.


Fill the Muffin Tins: divide the mixture evenly among the muffin cups that have been prepared, filling each cup approximately two thirds of the way. To create a crispy topping, you can sprinkle turbinado sugar on top of the cakes if you so wish.

Bake: Prepare the muffins by baking them in an oven that has been warmed for 18 to 22 minutes, or until a toothpick that has been inserted into the middle of a muffin comes out clean. The tops ought to have a golden brown colour.


Cool: While the muffins are cooling, allow them to cool for around five minutes in the tin. After that, move them to a wire rack to finish cooling entirely.



  • Calories: 210
  • Total Fat: 9 g
  • Saturated Fat: 5 g
  • Cholesterol: 50 mg
  • Sodium: 180 mg
  • Total Carbohydrates: 29 g
  • Dietary Fiber: 1 g
  • Sugars: 15 g
  • Protein: 3 g


Q.1) Can I use dried cranberries instead of fresh?

Cranberries that have been dried can, in fact, be used in place of fresh ones. It is important to soak the dried cranberries in warm water for around ten minutes, then drain them before adding them to the batter. This will prevent the cranberries from drying out the muffin base.


Q.2) Can I make these muffins gluten-free?

The answer is yes; you can substitute a gluten-free all-purpose flour blend for the standard flour in the recipe. Make sure that the mixture already contains xanthan gum, or if it does not, add a half teaspoon of it.



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