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Easy Cranberry Orange Muffins Recipe with Bright Citrus Flavor

Easy Cranberry Orange Muffins

These tender cranberry orange muffins feature fresh citrus flavor, tart cranberries, and lightly crisp muffin tops. A quick high-temperature start helps create tall, rounded muffins before the oven temperature is lowered.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 2 cups (250 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1/2 cup (113 g) Unsalted butter, melted and slightly cooled
  • 3/4 cup (150 g) Granulated sugar
  • 2 eggs Large eggs
  • 1 teaspoon Vanilla extract
  • 1/2 cup (120 ml) Buttermilk
  • 1 orange Finely grated zest of a medium orange
  • 2 tablespoons Fresh orange juice
  • 1 1/2 cups (150-165 g) Fresh or frozen cranberries
Optional Topping
  • 1-2 tablespoons Coarse sugar

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or grease it lightly.
  2. Whisk the flour, baking soda, and salt together in a medium bowl.
  3. In a separate bowl, whisk the melted butter and sugar. Add the eggs, vanilla, orange zest, and orange juice, then whisk in the buttermilk.
  4. Add the dry ingredients to the wet ingredients and stir just until the flour is nearly incorporated. Fold in the cranberries without overmixing.
  5. Divide the thick batter evenly among the muffin cups, filling them nearly to the top. Sprinkle with coarse sugar if desired.
  6. Bake at 425°F (220°C) for 5 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and bake for another 13–16 minutes, until lightly golden and a toothpick comes out clean or with a few moist crumbs.
  7. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

Toss the cranberries with one or two teaspoons of the measured flour to help distribute them through the batter. If using frozen cranberries, add them while still frozen. Store cooled muffins in an airtight container and enjoy within a few days.