- Cooking spray
- 2 Cups whole-wheat pastry flour
- 1/2 Cup raw sugar
- 2 Teaspoons baking powder
- 1/4 Teaspoon salt
- 1/2 ripe banana, peeled
- 2/3 Cups orange juice
- 2 Teaspoons orange zest
- 6 Tablespoons unsweetened applesauce
- 1 Teaspoon vanilla extract
- 1 Cup fresh cranberries
Preheat the oven to 350 degrees.
Lightly spray a muffin tin with cooking spray and if not using nonstick, line with paper or silicone cups. Set aside. In a large bowl, whisk the flour, sugar, baking powder, and salt together and set aside.
Mash the banana really well using a fork or potato masher and set aside. Make a well in the flour mixture and pour in all of the remaining ingredients. Stir until just combined. Spoon batter into cups ¾ full and bake until a toothpick inserted comes out clean, about 15-25 minutes (bake time varies on cranberry size and their natural moisture). Immediately transfer the muffins to a wire rack and let cool.
Calories Per Serving125
Folate equivalent (total)11µg3%
Juicy cranberries and bright citrus mixed with just a few basic ingredients to make an awesome breakfast is always a good idea. Since I always thought that cranberries are an underrated fall flavor, lost in all that pumpkin, apples, and cinnamon baked goods, I wanted to give them a little more attention.
I used my Lemon Blueberry Muffins Recipe as the base. These muffins are fully loaded with berries. They are the star of the show. When you eat fruit muffins, you certainly don’t want to find just a few berries sunk in the bottom. You want to feel juicy berries in each bite. Well, these yummy Cranberry Orange Muffins bursting with cranberries. You can use fresh or frozen, as well.
After the white chocolate cranberry combo, orange-cranberry s the next best thing. So, I added freshly grated orange zest in the batter and a fresh orange juice.
These muffins turned out moist, light, and fluffy, just like cupcakes. They can be done in half an hour from start to finish. You don’t need a mixer for this recipe. Everything is whisked by hand. There’s nothing fancy about them, just a few basic ingredients, but the muffins taste awesome.
Cranberry Orange Muffins with Streusel Topping are the perfect way to start your day on a cold fall or winter day. They will warm you up and brighten your day. You bake them for holidays, Thanksgiving or Christmas breakfast, or make a great Sunday breakfast. But, you can make them any day if you need a make-ahead breakfast to grab and go on a busy morning.
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Cranberry Orange Muffins come out perfectly.
You do not need to precook, or chop your cranberries before baking. Despite the tartness of a whole, plain, cranberry, there is no need to precook them before adding them to this bread batter. Simply add them to the batter whole and they will burst while baking.
Add 1 tablespoon of lemon juice or white vinegar to &frac23 cup of whole milk. Allow to sit for for 5-10 minutes.
Cranberry Orange Muffins Recipe
Cranberry orange muffins are so sweet and delicious! There is something so pleasing about the tart cranberries combined with the sweet and citrusy orange flavor! We have such fond memories of my Nana making these muffins and me gobbling them up, hot and fresh out of the oven!
These muffins are ridiculously easy to make and can be made as a delicious breakfast or a quick and easy afternoon snack. They are far more natural than the box mixes and have less fat and calories! You can control what you put in the muffins, substituting skim milk for whole milk or using different oils. We love whole milk and butter, so we will always keep those in my muffins!
Cranberry Orange muffins are also really easy to to bake and then freeze. Since we are a family of two, it is hard for us to eat the 12 muffins in the two or three days that they stay fresh. Just let the muffins cool completely. Then place them in plastic bags and freeze them for up to three months. When you are ready for a muffin, just pop it in the toaster, or split it open, butter it and throw it in a hot pan!
Muffins obviously go extremely well with bacon and some delicious butter, or another healthy slather of marmalade.
Make The Most Moist Cranberry Orange Muffins
Use whole milk if possible. Yes, it isn’t going to be as diet conscious as using skim, but it will add a bunch more moisture to the muffin. The combination of moisture and airiness is what makes a great muffin.
Some folks even suggest buttermilk for that reason, but I think whole milk works just fine.
Next, don’t over mix the batter. I know it is tempting to mix until every little bit of flour is mixed into a soup of flour and milk and butter. However, over-mixing the batter results in a denser muffin texture too.
You just want a good mix and if there are still some little balls of dry ingredients, don’t sweat it. As long as you premixed your dry ingredients well then that will not be an issue. The moisture evaporating from the heat helps break those up.
In other words, you will not end up with hard little balls of flour in your muffins.
Also, don’t overpack the flour when you scoop it up to measure. If you are tempted to pack the flour down in your measuring cup then you may be adding too much flour as a result. If that is the case then your muffins may turn out sort of dry and crumbly.
Next, when you remove the muffins from the oven, then don’t let them sit in the pan too long. Use some tongs to gently pull them from the muffin tray and allow the steam to escape.
If you leave the muffins in the muffin tray, then you risk getting soggy bottom muffins that break apart too easily on top. Especially with oversized muffins like these, letting off some steam takes on special importance.
Cranberry Orange Muffins
- 2 cups flour (plus 1 tablespoon to coat berries)
- 1 cup Granulated sugar
- 1 ½ tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- ¾ cup Orange juice
- 2 tablespoons butter softened
- 1 tablespoon orange zest
- 1 egg
- 2 cups fresh cranberries
- ½ cup chopped nuts (I used pecans)
Orange Sugar Topping
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These light and fluffy muffins deliver a tart and sweet flavor that will delight even the pickiest of taste buds. Cranberries add a zesty pop of flavor, while the fresh orange juice and zest add sweetness.
Freshly baked cranberry orange muffins
Can You Freeze Fresh Cranberries?
Absolutely. I measure out the amount I will need for recipes and note that on the date’s freezer bags. Then I place all those individual bags into one 2-gallon freezer.
You can freeze fresh cranberries for up to 12 months. Freezing them ensures you will have whole cranberries all year.
Note: Cranberries are harvested from mid-September to early November.
Our favorite cinnamon muffin recipe even has a hot cocoa mix in the recipe.
Freshly baked cinnamon muffins
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Tips for Making Bakery Style Cranberry Orange Muffins
- Mix in the wet ingredients just until combined. This will keep the muffins light and fluffy.
- Sprinkling the batter with coarse sugar before baking will give the top a bit of crunch and texture.
- If you don’t have fresh oranges, you can use orange juice and skip the orange zest. Just know that the orange flavor won’t be as strong or fresh.
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Cranberry Orange Muffins
Cranberry is an underrated fall flavor, dontcha think? It’s often lost in all the pumpkin, cinnamon, and apple flooding kitchens in the fall. (Um, not that I’m complaining.) Cranberry deserves some love! That being said, how about a POP of vibrant cranberry for breakfast? An abundance of cranberries in every soft, buttery bite. Paired with a bright zest of orange and a sweet orange glaze to finish things off.
Orange is cranberry’s soulmate. Like peanut butter is to jelly chocolate, Fridays are to wine, and french fries are to a chocolate frosty–> an obvious match made in heaven.
Anyway, cranberry and orange are absolute perfection together and I’ve been dreaming about today’s muffins since I posted this particular cranberry orange bread recipe last year. I have since made that bread, I don’t know, about 1 million times. Sometimes with streusel, sometimes without (who am I?), but always always always with tons of cranberries and orange zest. Divine.
And so, today’s muffins were born. Festive, fluffy, cinnamon-spiced, and packed with flavor. We’re talking huge flavor! I used my blueberry muffin recipe as the base. Why? All that glorious butter flavor packed inside. Paired with juicy cranberries and bright citrus, the combination of flavor is unreal in these cranberry orange muffins.
These are simple to make. There’s nothing fancy, nothing strange about them. Just a few basic ingredients to make one outrageous morning breakfast.
The star of the show is obviously the cranberries. You may use fresh or frozen. I go a little heavy handed on them– and I think you’ll love that. Because you know when you bite into a “fruit” muffin only to find three small blueberries in one bottom corner? So all you’re really eating is baked flour, sugar, and butter masking as a “fruit” muffin? No, that’s not happening here. All crannies, all over the place.
Besides the burst of tart cranberries, I absolutely love the texture of these cranberry orange muffins. They have more of a cake-like crumb, which is a result of creaming butter and sugar together– as opposed to using oil. They’re light and fluffy, just like cupcakes. Also: they’re so moist. Two eggs, yogurt, and a splash of orange juice (for flavor!) are to thank for their tender, moist centers.
The sweet orange glaze adds to their charm. You can leave the glaze off, but it adds a little extra orange flavor. Kevin and I both liked the muffins with the glaze more. Shocking.
Warm from the oven, these glazed cranberry orange muffins are the best treat to cozy up with on chilly mornings. Or this brown sugar goodness. Both winners.
Recipe Cranberry-Orange Muffins
- Calories: 160
- Protein: 5 g
- Total Fat:2g
- Unsaturated Fat:2 g
- Saturated Fat:0 g
- Natural Sugar: 2 g
- Added Sugar: 17 g
Ready to infuse your kitchen with irresistible holiday aroma? Make a batch (or double batch) of these fluffy treats. Each one comes complete with a subtly sweet and tart flavor, and offers luscious cranberries in every bite. The orange zest and juice complement the cranberries perfectly, and these muffins freeze beautifully, which means you can warm them in the microwave for busy morning meals or afternoon snacks.
- • ¾ cup whole-wheat flour
- • 1 cup rolled oats
- • 1 teaspoon baking powder
- • ½ teaspoon baking soda
- • ½ teaspoon kosher salt
- • 1 teaspoon ground cinnamon
- • 1 cup nonfat Greek yogurt, at room temperature
- • ¾ cup honey or maple syrup
- • 2 tablespoons melted butter, at room temperature
- • 1 egg, at room temperature
- • 2 teaspoons orange zest, from about 1 orange
- • ¼ cup orange juice, from about 1 orange (it’s okay if you get less)
- • 1 teaspoon vanilla extract
- • ⅛ to ¼ teaspoon almond extract, optional
- • 1 cup fresh or frozen cranberries (if using frozen, do not defrost)
Preheat the oven to 350˚F and mist a standard-size muffin tin with nonstick oil spray. (Alternatively, you can use paper liners and mist the insides with a bit of oil spray to prevent the muffins from sticking.)
In a large mixing bowl, stir together the whole-wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and kosher salt to combine.
In a separate smaller bowl, whisk together the Greek yogurt, honey, egg, orange zest and juice, vanilla extract (and optional almond extract), and butter. Make a well in the center of the flour mixture and pour the yogurt mixture into the well. Using a spoon or spatula, stir a few times to just barely combine the batter. Then add the cranberries, and continue to stir until the batter is fully combined.
Divide the batter evenly among 12 muffin tins and bake for 18-20 minutes, rotating the pan halfway through to ensure the muffins are baked evenly. The muffins are done when the tops are firm and spring back to touch, and a toothpick inserted into the center of comes out clean.