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Whether for breakfast, snack, or dessert, muffins are always a treat! These easy cranberry muffins are the perfect balance of tart and sweet. And, you can use fresh or frozen cranberries, so you can enjoy them any time of the year. These are excellent muffins to make for extended family visiting for the holidays, or take them to a Christmas party or bake sale. Everyone loves these muffins!
The batter comes together quickly with basic pantry ingredients and a couple of fresh additions, and you can use either fresh or frozen cranberries, depending on what’s in season. Serve them warm with butter, freeze some for later, or bake a batch for holiday brunch—they’re as flexible as they are flavorful.
What You’ll Like About These Muffins
- Bright, tangy flavor. Fresh or frozen cranberries and plenty of orange zest give these muffins a lively sweet-tart taste that keeps them from feeling heavy or overly sweet.
- Tender, buttery texture. Cutting the butter into the flour and then adding the egg-milk mixture creates a moist, soft crumb that holds together well but still feels light.
- Make-ahead friendly. The muffins stay moist for a day or two at room temperature and freeze well, so you can bake once and enjoy them over several days.
- Flexible ingredients. You can use fresh or frozen cranberries, pecans or walnuts, and even adjust the amount of sugar slightly to suit your taste without compromising the texture.
Ingredient Notes
- Cranberries – Fresh or frozen chopped cranberries both work well. Tossing them with a bit of sugar before they go into the batter takes the edge off their tartness and helps keep them from sinking.
- Sugar – Dividing the sugar lets you lightly sweeten the cranberries and then use the rest in the batter. You can reduce it slightly if you like a more tart muffin, but keep enough for good browning and texture.
- Baking powder and salt – Baking powder gives the muffins lift, while salt sharpens the flavors. Make sure your baking powder is fresh so the muffins rise well.
- Unsalted butter – The butter is cut into the dry ingredients instead of creamed, which helps create a tender, almost scone-like crumb. Use cool, not melted, butter so you get that crumbly texture before adding the liquid.
- Eggs and milk – Eggs add richness and structure; milk brings moisture and helps the batter come together. Whole milk works best, but 2% is fine if that’s what you have.
- Pecans or walnuts – Nuts add flavor and a pleasant crunch. Toast them lightly beforehand if you want a deeper nutty taste, or leave them out for a nut-free muffin.
- Orange zest – Finely grated zest gives a lot of citrus aroma without adding extra liquid. Use only the brightly colored outer peel and avoid the white pith, which can be bitter.
How to Make Cranberry Orange Muffins
- Prepare your muffin tin by greasing and flouring the cups or lining them with parchment liners, and preheat the oven so it’s fully hot when the batter is ready.
- Chop the cranberries and toss them with a portion of the sugar, letting them sit briefly so they start to release a bit of juice and soften.
- Whisk the flour, remaining sugar, baking powder, and salt together in a mixing bowl so the leavening and seasoning are evenly distributed.
- Cut the butter into the dry ingredients with a pastry cutter, fork, or your fingertips until the mixture resembles coarse crumbs with small, pea-size pieces of butter throughout.
- In a separate bowl, whisk the eggs with the milk until blended, then pour this mixture into the dry ingredients and stir just until everything is moistened.
- Gently fold in the chopped nuts, orange zest, and sugared cranberries, mixing only enough to distribute them evenly without overworking the batter.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full so they have room to rise.
- Bake until the muffins are risen and golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs, then cool briefly in the pan before transferring to a rack.
Tips for Cranberry Orange Muffins
- Chop the cranberries fairly small so they distribute well throughout the batter and don’t create large wet pockets in the muffins.
- Toss the berries with sugar before adding them to help balance their tartness and keep them from sinking to the bottom.
- Mix the batter gently once the liquid is added; overmixing can make the muffins tough and dense instead of tender.
- Fill the muffin cups evenly so they bake at the same rate and you get consistent size and browning across the batch.
Recipe Variations
- Make it mini. Bake in a mini muffin tin and reduce the baking time to 12–15 minutes.
- Orange glaze drizzle. Whisk powdered sugar with a little orange juice and extra zest to make a simple glaze, then drizzle it over cooled muffins for a sweeter, more dessert-like finish.
- White chocolate cranberry orange muffins. Fold a handful of white chocolate chips into the batter along with the cranberries and nuts. The creamy sweetness pairs beautifully with the tart berries.
- Nut-free cranberry orange muffins. Skip the pecans or walnuts and add a few extra cranberries or a sprinkle of coarse sugar on top instead. You’ll still get great flavor and a nice texture without nuts.
Serving Suggestions
- Serve warm with butter, orange marmalade, or a drizzle of honey.
- Pair with coffee, tea, or mulled cider for a cozy breakfast or snack.
- Add to a holiday brunch table alongside savory dishes and fruit salad.
- Include in a muffin or quick bread gift basket during the holidays.
How to Store
- Refrigerate: Once cooled, keep the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days if your kitchen is very warm. Line the container with a paper towel to help absorb excess moisture.
- Freeze: Wrap individual muffins in plastic wrap or place them in a single layer in a freezer bag, then freeze for up to 2 months. For best results, squeeze out excess air before sealing to reduce ice crystals.
- Refresh: Thaw frozen muffins at room temperature, then warm briefly in a low oven or microwave to bring back their softness. A few seconds of gentle heat helps them taste almost freshly baked.
Cranberry Orange Muffins
Make your day brighter with cranberry orange muffins. These delightful treats are perfect for any occasion – from breakfast and brunch to snacks and teatime.
Ingredients
- 1 ½ cups chopped fresh or frozen cranberries
- 1 ¼ cups sugar, divided
- 3 cups (383 grams) all-purpose flour
- 1 ½ tbsp baking powder
- ½ tsp salt
- ½ cup cold unsalted butter
- 2 large eggs
- 1 cup milk
- 1 cup chopped pecans or walnuts
- 1 tbsp finely grated orange zest
Recommended Equipment
- Muffin pans
Instructions
- Heat the oven to 400°F. Line 18 muffin cups with paper liners.
- Toss the cranberries with 1/4 cup of the granulated sugar.1 1/2 cups chopped fresh or frozen cranberries | ¼ cups sugar
- Combine the flour, baking powder, salt, and remaining 1 cup of sugar in a mixing bowl; whisk to blend. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs.1 cups sugar | 3 cups (383 grams) all-purpose flour | 1 1/2 tbsp baking powder | 1/2 tsp salt | 1/2 cup cold unsalted butter
- In a separate bowl whisk the eggs with the milk; stir into the flour mixture just until moistened.2 large eggs | 1 cup milk
- Gently fold the chopped nuts, orange zest, and sugared cranberries into the batter.1 cup chopped pecans or walnuts | 1 tbsp finely grated orange zest
- Fill the muffin cups about 3/4 full.
- Bake the muffins for 20 to 25 minutes until a toothpick inserted into the center of a muffin comes out clean.
Nutrition
Calories: 233kcalCarbohydrates: 32gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 36mgSodium: 185mgPotassium: 82mgFiber: 1gSugar: 15gVitamin A: 218IUVitamin C: 1mgCalcium: 88mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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