Save to Pinterest Moist, fluffy muffins bursting with tart cranberries and zesty orange—perfect for holiday breakfasts or snacks.
I love making these muffins during the festive season as they bring a burst of fresh flavor and warmth to the table.
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 3/4 cup (150 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- Wet Ingredients: 2 large eggs, 1/2 cup (120 ml) vegetable oil, 3/4 cup (180 ml) buttermilk (or milk + 1 tsp lemon juice), Zest of 1 large orange, 1/4 cup (60 ml) fresh orange juice, 1 tsp vanilla extract
- Add-ins: 1 1/4 cups (150 g) fresh or frozen cranberries (halved if large), 1/2 cup (60 g) chopped walnuts or pecans (optional)
- Topping (optional): 2 tbsp coarse sugar, 1 tsp orange zest
Instructions
- Step 1:
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- Step 2:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Step 3:
- In another bowl, whisk eggs, oil, buttermilk, orange zest, orange juice, and vanilla until well combined.
- Step 4:
- Pour wet ingredients into dry ingredients. Stir gently just until combined do not overmix.
- Step 5:
- Fold in cranberries and nuts (if using).
- Step 6:
- Divide batter evenly among muffin cups. Sprinkle with coarse sugar and extra orange zest if desired.
- Step 7:
- Bake 18–20 minutes or until tops are golden and a toothpick inserted in the center comes out clean.
- Step 8:
- Cool in pan for 5 minutes then transfer to a wire rack to cool completely.
Save to Pinterest Gathering around the table with family to enjoy these muffins is always a special moment during the holidays.
Notes
For a glaze mix 1/2 cup powdered sugar with 1–2 tbsp orange juice and drizzle on cooled muffins. Pair with a light breakfast tea or sparkling wine for a festive touch.
Required Tools
12-cup muffin tin, Mixing bowls, Whisk, Measuring cups and spoons, Grater or microplane (for zest), Spatula
Allergen Information
Contains Eggs, wheat (gluten), tree nuts (if added), dairy (buttermilk). For nut-free omit nuts. For dairy-free use plant-based milk and add 1 tsp lemon juice.
Save to Pinterest Enjoy these muffins fresh for the best taste and texture.
Recipe FAQs
- → What substitutes can be used for buttermilk?
Plain yogurt or sour cream can replace buttermilk to keep the texture moist and tender.
- → Can dried cranberries be used instead of fresh?
Yes, but reduce sugar slightly as dried cranberries are sweeter and have a chewier texture.
- → What nuts work best in these muffins?
Chopped walnuts or pecans add a nice crunch and complement the tart cranberries and citrus flavor.
- → How can I make a glaze for the muffins?
Mix powdered sugar with orange juice until smooth, then drizzle over cooled muffins for a citrusy finish.
- → What is the best way to store these muffins?
Store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.