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A freshly baked cranberry orange muffin on a light wood kitchen table, with a few muffins in the background
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Cranberry Orange Muffins

Bake cranberry orange muffins with orange zest and juice. Get tips for fresh or frozen berries, gentle mixing and a tender crumb.
Course Breakfast
Cuisine American
Keyword cranberry orange muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 240kcal
Author C. Sophie

Equipment

  • Muffin pan
  • Medium bowl
  • Large bowl
  • Whisk
  • Measuring cups
  • Measuring spoons

Ingredients

Dry ingredients

  • 2 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet ingredients

  • 1/2 cup unsalted butter, melted
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon grated orange zest
  • 2 tablespoons freshly squeezed orange juice
  • 1 cup fresh or frozen cranberries

Instructions

  • Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  • In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  • In a large bowl, whisk together the melted butter, buttermilk, eggs, orange zest, and orange juice.
  • Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
  • Gently fold in the cranberries.
  • Divide the batter evenly among the muffin cups.
  • Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Nutritional information:
  • Calories: 240
  • Protein: 3g
  • Carbohydrates: 35g
  • Fat: 10g
  • Saturated fat: 6g
  • Cholesterol: 40mg
  • Sodium: 250mg
  • Potassium: 0mg
  • Fiber: 1g
  • Sugar: 18g
Tip: Let the muffins cool completely before storing them in an airtight container.