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Cranberry Orange Muffins

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Why I Love This Recipe

I am absolutely in love with cranberry orange muffins. I don’t eat them frequently, but I crave them often. I remember when I fell in love, like it was yesterday. I was a barista at Starbucks and hungry at work one morning. Thanks to that first muffin they quickly became my breakfast on a very regular basis. Unfortunately I had access to the nutritional information of everything that touched our pastry case and came off our bar, so the guilt quickly set in. But my cravings never subsided. Wanting to satiate my cravings without wrecking my waistline I found and tweaked a recipe from the Food Network. These muffins are easy and relatively healthy. And they don't even require fresh cranberries so you can enjoy them anytime of year. When you make these I highly recommend sprinkling the muffin tops with a bit of granulated sugar before baking. That crisp sugariness really is the icing on the cake so to speak.

Ingredients You'll Need

1 cup dried cranberries
1/3 cup fresh squeezed orange juice
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temp
2 teaspoons grated orange zest
2/3 cup granulated sugar, plus more for topping muffins, if desired
2 large eggs, at room temp
1/2 cup milk


Preheat the oven to 375 degrees F.

Put the cranberries and orange juice in a small saucepan, bring just to a simmer over med. heat. Remove from heat, and set aside to cool and plump.

Line 12-muffin tin with paper liners or lightly brush with butter. Sift flour, baking powder, and salt into a bowl and set aside.

In a standing mixer fitted with paddle attachment, or with a hand-held mixer in a large bowl, cream butter, orange zest, and sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.

Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tins and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack.

Questions, Comments & Reviews

I made these the other night and they are OH SO YUMMY! I will be heading back to the store to grab more dried cranberries to make more tomorrow. I think I will try this instead of the sugar on top: Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.

These were delicious and very easy to make. In the oven they looked a little dry, but they were surprisingly moist inside. The dry looking crust (it wasn't dry, just looked it) kept the muffin together which means this is the perfect thing to make on the weekend and then use for breakfast. The orange and cranberry worked well together and neither overwhelmed the other. In order to make it a little healthier I forewent the sugar on top, they were still sweet and yummy.

This is a wonderful recipe. I love how soft and light the muffins turned out. Thank you so much for satisfying my craving! Instructions were perfect.

Just pulled these out of the oven for a baby shower... they are wonderful! The aroma in the house smells delicious too! Thanks for sharing the recipe.

Great recipe. Thank you! I used cut up dried dragon fruit from Trader Joes instead of the cranberries and the muffins came out with a pink hue. Very fun. Very good, too.

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