Cranberry Orange Muffins & Perfect for Breakfast or Brunch!
Recipe Overview
Overview
Cranberry Orange Muffins are a delightful way to start your day, especially during the holiday season. The combination of tart cranberries and zesty orange creates a refreshing flavor profile that is both uplifting and comforting. The process begins with coating the cranberries in flour, which is a clever trick to ensure they don’t sink to the bottom of the muffins during baking. This small step makes a big difference in the final presentation and texture.
As you mix the wet ingredients, the addition of freshly squeezed orange juice and zest elevates the flavor, making each bite a burst of citrus goodness. The use of both white and brown sugar adds depth to the sweetness, balancing the tartness of the cranberries perfectly. The muffins are baked at a high temperature, which helps them rise beautifully and develop a lovely golden crust.
Once baked, these muffins are best enjoyed warm, allowing the flavors to shine through. They are moist and tender, with a crunchy topping that adds a delightful texture. Perfect for brunch gatherings or as a sweet treat with your morning coffee, these Cranberry Orange Muffins are sure to impress. Don’t forget to share your thoughts in the comments after trying this recipe!
Recipe Details
Steps & Tips
Sprinkle a couple tablespoons of flour over the cranberries and stir to coat.
Tip: Sprinkle flour on cranberries to prevent them from sinking to the bottom of the muffins.
In a small bowl, whisk together flour, baking soda, baking powder, and salt for about 30 seconds.
In a large bowl, add white sugar, brown sugar, eggs, and vanilla extract, then whisk for about 2 minutes.
Tip: Whisk the wet ingredients for about 2 minutes for a good mixture.
Zest one orange and squeeze in the juice of one orange, about 1/4 cup.
Add buttermilk and vegetable oil to the mixture and mix until combined.
Add the dry ingredients to the wet mixture and mix just until combined.
Tip: Do not over mix the batter after adding dry ingredients.
Fold the cranberry and flour mixture into the batter with a spatula.
Line a muffin tin with muffin liners.
Fill each muffin liner about 2/3 to 3/4 full, ensuring each scoop has cranberries.
Tip: Fill muffin liners about 2/3 to 3/4 full to allow for rising.
Bake in a preheated oven at 400°F for about 25 minutes or until a toothpick comes out clean.
Let the muffins sit in the pan for about 10 minutes.
Let the muffins cool for about 25-30 minutes before removing from liners.
Tip: Let muffins sit for about 25-30 minutes to avoid sticking to the liners.
Tip: Check muffins after 17-18 minutes if using regular muffin liners, as baking time may vary.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using flour to coat cranberries helps prevent them from sinking in the batter.
- •Zesting the orange adds a vibrant flavor to the muffins.
- •Baking muffins at a high temperature helps achieve a nice dome shape.
- •Letting muffins cool in the pan for a few minutes helps them set properly.
