Quick Festive Cranberry Orange

Moist, fluffy muffins bursting with tart cranberries and zesty orange—perfect for holiday breakfasts or snacks.

I love making these muffins each winter because their bright orange zest and fresh cranberries brighten up chilly mornings.

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.

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My family always gathers around the kitchen table to enjoy these muffins fresh from the oven, making holiday mornings extra special.

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.

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Enjoy these festive muffins warm or at room temperature for the best flavor and texture.

Recipe Questions & Answers

→ Can I substitute fresh cranberries with dried ones?

Yes, dried cranberries can be used but reduce sugar slightly since they are sweeter. The texture and tartness will differ slightly.

→ How can I make these muffins dairy-free?

Replace buttermilk with plant-based milk and add 1 tsp lemon juice to mimic acidity. This keeps the muffins moist with a subtle tang.

→ What nuts work best in these muffins?

Chopped walnuts or pecans complement the tart cranberries and orange flavor, adding a pleasant crunch without overpowering.

→ Is there a way to add extra moisture to the batter?

Swapping buttermilk for plain yogurt or sour cream can increase moisture and yield a tender crumb.

→ Can I glaze these muffins for added sweetness?

A simple glaze made from powdered sugar and orange juice can be drizzled over cooled muffins for extra brightness and sweetness.

→ What baking tools are essential for making these muffins?

A 12-cup muffin tin, mixing bowls, a whisk, measuring tools, and a grater for orange zest are key for best results.