Orange Cranberry Muffins

Several rows of baked muffins from Cran Orange Muffin Recipe.

With a fluffy interior and a crispy golden top, these Orange Cranberry Muffins boast a vibrant citrusy sweetness complemented by bursts of tangy cranberry. They are truly delightful, making them a perfect fit for the holiday season.

Course Breakfast or Dessert

Cuisine American

Keyword Cranberry and Orange Muffins, Orange Cranberry Muffins

Prep Time 15

Cook Time 18

Servings muffins

Calories 209kcal

Author Heather

Ingredients

2 1/2 cups all purpose flour *+ 1 tablespoon for coating cranberries
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt *see Note #1 below
2 large eggs *room temperature
1 cup granulated sugar
3/4 cup Greek yogurt (preferably full-fat) *room temperature
1/2 cup vegetable oil *or any neutral oil of your choice
1 heaping tablespoon orange zest
1/4 cup fresh orange juice
1 teaspoon orange extract
1 1/4 cups fresh or frozen cranberries *see Note #2 below
3 tablespoons sparkling sugar *optional, see Note #3 below

Instructions

Preheat oven to 450℉ and fill muffin tins with muffin liners.
In a large bowl, whisk together 2 1/2 cups flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, sugar, Greek yogurt, vegetable oil, orange zest, orange juice, and orange extract until well combined.
Add the flour mixture to the wet ingredients in two batches, stirring just until combined. Allow the batter to sit for 10 minutes.
Meanwhile, in a small bowl, toss 1 cup of frozen cranberries with 1 tablespoon of flour.
Gently fold in the flour coated cranberries into the muffin batter.
Using a large cookie scoop, fill muffin liners 3/4 full with batter.
Place the remaining 1/4 cup of cranberries on the tops of the muffin batter, filling in any gaps. Sprinkle each muffin with a small amount of sparkling sugar.
Bake at 450℉ for 10 minutes, then reduce the temperature to 325℉ and bake for an additional 8-10 minutes or until a toothpick inserted into the center comes out clean and the muffin tops spring back to the touch.
Allow the muffins to cool for about 5 minutes before transferring them onto a cooling rack.

Notes

Recipe Notes

Note #1- If using sea salt flakes, first grind in a mortar and pestle before adding to the batter. This will ensure that the flakes are more evenly distributed in the batter.

Note #2-

Fresh Cranberries

If using fresh cranberries, rinse and pat them dry. Coat 1 cup of cranberries with flour to help prevent them from sinking to the bottom of the muffins while baking. Then, gently fold them into the batter. Fresh cranberries contribute a burst of tartness and juiciness to the muffins.

Frozen Cranberries

If using frozen cranberries, there’s no need to thaw or rinse them before incorporating. Toss them in a tablespoon of flour while still frozen and then stir into the batter. An additional two minutes of baking time may be needed. Frozen cranberries add a similar burst of flavor as fresh ones.

Dried Cranberries

For dried cranberries, hydrate them first by soaking in hot water for about 10 minutes. Drain, pat them dry and then coat in 1 tablespoon of flour before adding to the batter. Dried cranberries offer a chewy texture and a concentrated sweetness.

Note #3- Using the sparkling sugar for the top of the muffins is optional. However, it adds a tasty crunch and beautiful sparkling appeal.

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