Delish Cranberry Orange Muffins
Bright, bakery-style cranberry orange muffins with a tender crumb, fresh orange zest, and juicy cranberries—finished with a crunchy turbinado sugar top.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp kosher salt
- 1 tbsp orange zest from about 1 large orange
- 0.75 cup fresh orange juice freshly squeezed preferred
- 0.5 cup buttermilk shake well
- 0.5 cup unsalted butter, melted slightly cooled
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1.5 cups fresh cranberries, chopped coarsely chopped
- 2 tbsp turbinado sugar for topping
Instructions
Preparation Steps
- Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and orange zest.
- In a separate bowl, whisk orange juice, buttermilk, melted butter, eggs, and vanilla until smooth.
- Pour wet ingredients into dry and gently fold just until a few streaks of flour remain. Fold in chopped cranberries; do not overmix.
- Divide batter evenly among muffin cups and sprinkle tops with turbinado sugar.
- Bake 16 to 18 minutes until golden and a toothpick inserted in the center comes out clean. Cool 5 minutes in pan, then transfer to a rack to cool.
Notes
For extra orange flavor, brush warm muffin tops with 1 tbsp warmed orange juice mixed with 0.25 cup powdered sugar. Muffins keep 2 days at room temperature or freeze up to 2 months.