Moist Orange Cranberry Muffins

Name: Moist Orange Cranberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup unsalted butter, melted; 1 cup buttermilk; 2 large eggs; 1 tbsp orange zest; 1 cup cranberries (fresh or dried)

Highlighted under: Fresh Baking Recipes

I absolutely love starting my mornings with a burst of flavor, and these Moist Orange Cranberry Muffins deliver just that! Each bite is packed with the refreshing essence of orange and the tanginess of cranberries, making them a delightful treat. I've perfected the balance between moisture and fluffiness, ensuring that they never dry out. These muffins are great for breakfast or as a quick snack, perfect for any time of the day. Trust me, once you try them, you’ll keep coming back for more!

Created by

Anna

Last updated on 2026-02-01T16:21:28.076Z

When I first experimented with these muffins, I knew I wanted a recipe that celebrated seasonal flavors. The tangy cranberries paired with the bright notes of orange zest created a delightful combination that became an instant favorite in my home. I also learned early on the importance of not overmixing the batter. This ensures a fluffy and tender muffin that doesn't turn out dense.

Over the years, I've tried adding different ingredients—like a sprinkle of cinnamon or substituting yogurt for oil—but the classic combination remains unbeatable. The cranberries can be fresh or dried, but using fresh ones gives a lovely tart surprise in every bite. Trust me, these muffins will become a staple!

Why You Will Love This Recipe
The zesty orange flavor brightens up your morning.
Moist and fluffy texture that’s simply irresistible.
Perfectly sweet and tart balance with cranberries.

Understanding the Ingredients

The combination of all-purpose flour and granulated sugar creates a sturdy base for these muffins while allowing for that desired fluffy texture. The sugar not only sweetens the muffins but also helps to retain moisture during baking, contributing to their signature softness. If you're aiming for a healthier option, you can substitute half of the all-purpose flour with whole wheat flour, although it may slightly alter the texture.

Buttermilk is a key ingredient in this recipe; it reacts with the baking powder and baking soda, creating a light and airy muffin. If you don't have buttermilk, you can easily make a substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice and letting it sit for about 5-10 minutes before use. This will give you a similar acidity that activates the leavening agents.

Perfecting the Muffin Technique

When mixing your batter, be careful not to overmix once you combine the wet and dry ingredients. Overmixing can lead to dense muffins instead of the fluffy texture we're aiming for. Mix until the flour is just incorporated; it’s okay if there are a few lumps. A gentle folding technique is key when integrating the cranberries, which helps maintain the structure of your batter.

For even baking, avoid overcrowding the muffin tin. Fill each cup only three-quarters full to allow room for rising. If you want a bakery-style dome, consider briefly baking the muffins at a higher temperature of 425°F (220°C) for the first 5 minutes before reducing the heat to 375°F (190°C) for the remainder of baking. This gives the muffins that perfect lift and golden top.

Ingredients

For the Muffins

2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted
1 cup buttermilk
2 large eggs
1 tbsp orange zest
1 cup cranberries (fresh or dried)

Instructions

How to Make

Prepare the Muffin Batter

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well mixed. In another bowl, combine the melted butter, buttermilk, eggs, and orange zest. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Add the Cranberries and Bake

Gently fold in the cranberries, being careful not to overmix. Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool slightly before transferring to a wire rack.

Pro Tips

For an extra touch, consider glazing your muffins with a simple orange icing. Just mix powdered sugar with a little orange juice until smooth and drizzle it over the cooled muffins.

Storage and Make-Ahead Tips

These orange cranberry muffins can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, consider freezing them. To freeze, wrap each muffin individually in plastic wrap and place them in a freezer bag. They can last for up to three months in the freezer. When ready to enjoy, simply thaw at room temperature or warm them in the microwave for about 20-30 seconds.

If you want to make these muffins ahead of time for a special occasion or busy week, you can prepare the batter up to a day in advance. Store it in the refrigerator, and then proceed with baking when you're ready. Just remember that the baking time may slightly increase if the batter is cold from the fridge.

Serving Suggestions

These muffins are incredibly versatile and can be enjoyed in various ways. Serve them warm with a pat of butter or a drizzle of honey for a delightful breakfast addition. They also pair beautifully with a side of Greek yogurt or a fresh fruit salad. For a festive touch, sprinkle some powdered sugar on top before serving—this adds a sweet finish and looks lovely on the table.

Consider adding extra textures by incorporating chopped nuts, such as pecans or walnuts, into the batter alongside the cranberries. This not only enhances the flavor profile but also increases the nutritional value. Alternatively, for a chocolate lover's twist, try folding in some mini chocolate chips; the sweet chocolate complements the tart cranberries deliciously.

Questions About Recipes

→ Can I use frozen cranberries?

Yes, frozen cranberries work well. Just add them straight from the freezer without thawing.

→ How do I store the muffins?

Store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

→ Can I make these muffins vegan?

Yes, you can substitute the eggs with flax eggs and the buttermilk with a plant-based milk mixed with vinegar.

→ What can I substitute for buttermilk?

You can mix regular milk with a teaspoon of lemon juice or vinegar and let it sit for 5-10 minutes to mimic buttermilk.