Save 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.
Save 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.
Save 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.