Easy Cranberry Orange Muffins Recipe

Cranberry orange muffins, filled with tangy, fresh cranberries and sweet orange, are perfect for holiday weekend breakfasts but easy to make any day.  

– Zest of 1 orange – ½ cup granulated sugar – 1 cup roughly chopped fresh cranberrie – 2 ¼ cups all-purpose flour – ¼ cup light brown sugar – ¾ teaspoon baking soda – ¼ teaspoon salt – 1 large egg – ¼ cup orange juice – ¾ cup buttermilk – 6 tablespoons vegetable oil – Coarse sugar for topping


Preheat oven to 425°F. Prepare 12 standard muffin cups with paper liners or nonstick cooking spray.  


Step 1

Combine orange zest and sugar in a small bowl. Mix the two with your fingertips to moisten and fragrance the sugar. Stir in cranberries; reserve.  

Step 2

Brown sugar, baking soda, salt, and flour in a large bowl. Whisk egg, orange juice, buttermilk, and oil in another basin. Mix wet ingredients in a small dry well. Mix sugar and cranberries.  

Step 3

With a large (3 tablespoons) cookie scoop, evenly distribute batter into muffin wells. Sprinkle coarse sugar on top.  

Step 4

Baking at 425°F for 10 minutes. Bake for another 6-7 minutes at 350°F until the tops are golden and a toothpick inserted into the centre comes out clean.   

Step 5

Keep the oven door closed. Cool muffins in the pan for 5 minutes before transferring them to a wire rack.  

Step 6

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