Cranberry Orange Muffins
Bursting with bright orange zest and tart cranberries, these muffins are tender, moist, and easy to make. Perfect for breakfast, snacks, or lunchboxes, they combine wholesome ingredients with simple preparation for a flavorful, satisfying treat.
Equipment
- 12-cup muffin pan
- Zester
- Mixing Bowls – 2
- whisk
- Silicone Spatula
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ⅓ cup light brown sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon optional, to taste
- 2 Tbsp orange zest from 1–2 oranges
- 2 large eggs room temperature
- ½ cup unsalted butter melted
- 1 ½ tsp vanilla extract
- ½ cup milk
- ⅓ cup fresh orange juice
- 1 ½ cups cranberries fresh or frozen
Instructions
- Preheat Oven and Prepare Pan: Start by preheating your oven to 420°F (215°C). This high initial temperature will help your muffins rise beautifully and create a light, golden top. Line a standard 12-cup muffin pan with paper liners, or lightly grease each cup with butter or nonstick spray if you prefer not to use liners. Set aside while preparing the batter.
- Combine Dry Ingredients: In a large mixing bowl, add 2 cups of all-purpose flour, ½ cup granulated sugar, and ⅓ cup light brown sugar. Sprinkle in 2 teaspoons of baking powder, ½ teaspoon of salt, and ½ teaspoon of ground cinnamon (optional for a subtle warm flavor). Finally, add 2 tablespoons of finely grated orange zest. Using a whisk or a fork, gently mix the dry ingredients until evenly combined and fragrant. This ensures the rising agents and flavors are well distributed.
- Whisk Wet Ingredients Together: In a separate medium bowl, crack 2 large eggs and lightly whisk until blended. Add ½ cup of melted unsalted butter, 1½ teaspoons of vanilla extract, ½ cup of milk, and ⅓ cup of freshly squeezed orange juice. Whisk thoroughly until the mixture is smooth and homogeneous. The combination of milk and orange juice helps create a tender, moist crumb, while the butter and eggs provide richness and flavor.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Using a silicone spatula or wooden spoon, gently fold the mixtures together. Stir just until all the dry ingredients are moistened; it is normal for the batter to appear slightly lumpy. Over-mixing at this stage can make muffins dense, so resist the urge to whisk vigorously. The goal is to achieve a tender, light texture.
- Fold in the Cranberries: Measure 1½ cups of cranberries (fresh or frozen—no need to thaw frozen cranberries) and gently fold them into the batter. Use a spatula to lift the batter from the bottom, folding over the cranberries to evenly distribute them. Avoid over-stirring, as this can crush the cranberries and release too much moisture, which may affect the muffin’s structure.
- Portion Batter into Muffin Pan: Using a ¼-cup scoop or a large spoon, fill each muffin cup nearly to the top with batter. Evenly filling the cups ensures consistent baking and produces tall, bakery-style muffins with rounded tops. Tap the pan gently on the counter to settle the batter and remove any large air pockets.
- Bake at High Temperature Initially: Place the muffin pan in the preheated oven at 420°F (215°C) and bake for 5 minutes. The initial high heat jump-starts the rise of the muffins, helping them develop a nice dome. This step is key for creating muffins with a professional-looking top.
- Lower Temperature and Continue Baking: After 5 minutes, carefully reduce the oven temperature to 350°F (180°C) without opening the oven door. Continue baking for 15–20 minutes, or until the muffins are golden brown and a toothpick or skewer inserted into the center comes out clean. Keep a close eye on the muffins during the final 5 minutes to avoid over-browning.
- Cool in Pan Briefly: Once baked, remove the muffin pan from the oven and place it on a cooling rack. Let the muffins cool in the pan for about 5 minutes. This brief cooling allows the muffins to firm slightly, making them easier to remove without breaking.
- Transfer and Fully Cool: Gently lift the muffins from the pan and place them directly on the cooling rack. Allow them to cool to room temperature before serving. Cooling fully enhances the flavors, especially the citrus aroma and the tartness of the cranberries, while preventing sogginess in the center.
Notes
- Always mix by hand rather than using an electric mixer; over-mixing can make the muffins dense instead of light and tender.
- Fold the cranberries gently to avoid breaking them and releasing too much juice, which could make the muffins wet.
- Use fresh or frozen cranberries interchangeably. Frozen cranberries can go straight into the batter without thawing.
- Fill the muffin cups evenly and almost to the top for uniform, bakery-style domes.
- A ¼-cup cookie scoop ensures consistent portioning and even baking.
- The combination of butter, eggs, and milk provides a moist, tender texture, so don’t substitute with low-fat ingredients without adjusting liquids.
