Go Back
- 1 cup fresh cranberries, chopped - 1 medium orange (zest and juice) Fresh cranberries add a tart punch to the muffins. They burst with flavor when baked. Use one medium orange for both zest and juice. The zest gives a bright, citrusy aroma. The juice adds moisture and sweetness. - 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ cup brown sugar, packed - 1 tablespoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt All-purpose flour forms the base of the muffins. Granulated sugar and brown sugar blend for sweetness. Baking powder helps the muffins rise. Baking soda works with the buttermilk for extra lift. Salt enhances all the flavors, making each bite delicious. - 1 large egg - ½ cup vegetable oil - ¾ cup buttermilk (or milk mixed with vinegar) - 1 teaspoon vanilla extract The egg binds everything together. Vegetable oil gives moisture and a soft texture. Buttermilk adds a tangy flavor and makes the muffins light. Lastly, vanilla extract brings warmth and depth to the overall taste. {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it. - In a medium bowl, combine 1 cup of chopped cranberries and the zest of one medium orange. Set it aside. - In a large bowl, whisk together 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, ½ cup of packed brown sugar, 1 tablespoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Make sure it’s well mixed. - In another bowl, beat 1 large egg well. Add ½ cup of vegetable oil, ¾ cup of buttermilk, the juice of the orange, and 1 teaspoon of vanilla extract. Whisk until everything blends smoothly. - Now, pour the wet mixture into the dry ingredients. Gently mix until just combined; do not overmix. - Fold in the cranberry mixture until it is evenly spread throughout the batter. - Divide the batter evenly into the muffin cups, filling each about ¾ full. - Bake in the preheated oven for 18-20 minutes. Use a toothpick to check doneness. If it comes out clean, they are ready! - After baking, remove the muffins from the oven. Let them cool in the tin for 5 minutes. - Transfer the muffins to a wire rack to cool completely. - For serving, place the muffins on a decorative platter. Garnish with fresh cranberries and orange slices for a lovely touch. - Mix the dry ingredients well. This helps the muffins rise evenly. - When adding wet to dry, stir gently. Overmixing creates dense muffins. - Use a light hand when folding in cranberries. This keeps the batter fluffy. - Add a pinch of cinnamon or nutmeg for warmth. These spices brighten the taste. - Experiment with different citrus like lemon or lime. Each will give a fresh twist. - Serve muffins warm on a colorful plate. This makes them look inviting. - Garnish with fresh cranberries and orange slices. This adds a pop of color. - Dust with powdered sugar for a sweet touch. This elevates the presentation. Pro Tips Freshness Matters: Always use fresh cranberries for the best flavor and texture in your muffins. Don’t Overmix: Gently folding the ingredients helps keep the muffins light and fluffy; overmixing can lead to dense muffins. Cool Before Serving: Allow the muffins to cool in the tin for a few minutes to set properly before transferring them to a wire rack. Customize Your Muffins: Feel free to add nuts or chocolate chips to the batter for added texture and flavor. {{image_2}} You can easily make gluten-free cranberry orange muffins. Substitute the all-purpose flour with almond flour or oat flour. Almond flour gives a nutty flavor, while oat flour keeps it light. Both options work well. Just remember to check the measurements. Gluten-free flours can behave differently than regular flour. If you want a vegan version, swap the egg and buttermilk with plant-based choices. Use one tablespoon of ground flaxseed mixed with three tablespoons of water instead of the egg. For buttermilk, mix almond milk with one tablespoon of vinegar. Let it sit for five minutes before using. These swaps keep the muffins moist and fluffy. You can amp up your muffins by adding extras. Chopped nuts like walnuts or pecans give a nice crunch. Chocolate chips add a sweet surprise. You can also use dried cranberries or blueberries instead of fresh cranberries. These variations bring new flavors and textures to your muffins. Feel free to experiment and find your favorite mix! To store your muffins at room temperature, place them in an airtight container. This keeps them fresh for up to three days. If you live in a humid area, put a paper towel in the container to absorb moisture. You can also refrigerate them for up to a week. Just be sure to wrap them in plastic wrap to prevent them from drying out. For long-term storage, freezing muffins is a great option. First, let them cool completely. Then, wrap each muffin in plastic wrap and place them in a freezer bag. They can last up to three months in the freezer. When you're ready to enjoy one, take it out and thaw it in the fridge overnight. For a quick fix, you can microwave it for about 20-30 seconds. This will warm it up nicely! Understanding the freshness timeline for these muffins is key. When stored properly, they taste best within the first few days. After that, they may start to lose flavor and texture. If you freeze them, they will maintain their taste and texture for a longer period. Always check for any signs of spoilage before eating. To make your muffins fluffier, you need to mix gently. Overmixing makes them dense. When you combine wet and dry ingredients, stir just until blended. Use fresh baking powder for a good rise. This helps create air pockets in the batter. Yes, you can use frozen cranberries. They add great flavor, but thaw them first. Drain any excess water. This helps keep your batter from getting too wet. Frozen cranberries may not hold their shape as well, but they still taste fantastic. If you don’t have buttermilk, you can make your own. Mix ¾ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for five minutes. This creates a sour milk that works well in baking. To check if your muffins are done, use a toothpick. Insert it in the center of a muffin. If it comes out clean, they are ready. Muffins should be golden brown on top and spring back when you touch them. In this post, we explored how to make delicious cranberry muffins. We covered fresh and dry ingredients, detailed mixing and baking steps, and shared helpful tips and variations. Remember, using fresh ingredients and following the mixing tips will make your muffins fluffy. Don't hesitate to try different flavors or storage methods. Whether you’re baking for a special occasion or just for fun, these muffins will impress. Enjoy making and sharing them with others!

Cranberry Citrus Bliss Muffins

Delicious muffins bursting with fresh cranberries and citrus flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup fresh cranberries, chopped
  • 1 medium orange (zest and juice)
  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 large egg
  • 0.5 cup vegetable oil
  • 0.75 cup buttermilk (or milk mixed with vinegar)
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.
  • In a medium bowl, combine the chopped cranberries and the zest of one orange. Set aside.
  • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
  • In another bowl, beat the egg well, then add the vegetable oil, buttermilk, orange juice, and vanilla extract. Whisk until everything is blended smoothly.
  • Pour the wet ingredients into the dry flour mixture. Gently mix until just combined; be careful not to overmix.
  • Fold in the cranberry and orange zest mixture until evenly distributed throughout the batter.
  • Divide the batter evenly among the muffin cups, filling each about ¾ full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve the muffins warm on a decorative platter, garnished with a few fresh cranberries and slices of orange for added flair.
Keyword breakfast, citrus, cranberry, muffins