Description
These Citrus Orange Cranberry Muffins are bursting with fresh cranberries, sweet orange zest, and a sparkling sugar top. A perfect sweet-tart muffin recipe ideal for holiday breakfasts, brunches, or make-ahead snacks. Moist, fluffy, and easy to freeze, these muffins are a winter citrus delight!
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon fresh orange zest
1/2 cup fresh orange juice
1/2 cup whole milk
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 and 1/2 cups fresh cranberries
2 tablespoons coarse sugar (for topping)
Instructions
1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup lightly.
2. In a large bowl, whisk together flour, baking powder, salt, and granulated sugar. Stir in the orange zest to release its oils.
3. In a separate bowl, whisk the eggs, then add milk, melted butter, orange juice, and vanilla extract. Mix until smooth.
4. Gently pour the wet mixture into the dry ingredients. Fold until just combined—do not overmix.
5. Gently fold in the cranberries. If using frozen cranberries, do not thaw them.
6. Fill each muffin cup about 3/4 full. Sprinkle the tops generously with coarse sugar.
7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
To keep cranberries from sinking, toss them in 1 tablespoon of flour before mixing in.
Don’t overmix the batter or the muffins may turn out dense.
Fresh orange zest makes a huge difference—use a microplane to get only the colorful peel.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 16g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg