This delightfully tangy Cranberry Orange Muffins comes together in about 30 minutes and bakes to perfection for a quick and easy breakfast or snack that your family will love! Grab those ingredients, and let’s whip up something deliciously festive, because you can easily switch up the cranberries with whatever fruit you have on hand or even throw in some nuts for a delightful crunch. Perfect for busy mornings or when you want to treat yourself to something special!
Ingredient Breakdown: What You’ll Need
Here’s a breakdown of the ingredients for these scrumptious Cranberry Orange Muffins. Trust me once you have everything gathered, you’ll be well on your way to muffin heaven!
Basic Ingredients
- 1 ½ cups all-purpose flour: You can use whole wheat flour for a healthier twist, but the texture will change a bit.
- ½ cup sugar: Brown sugar works beautifully if you want that deeper flavor, but regular granulated sugar is just fine.
- 1 tablespoon baking powder: This is your leavening agent that makes the muffins nice and fluffy!
- ¼ teaspoon salt: Just a couple pinches to balance out the sweetness.
- ½ cup orange juice: Freshly squeezed is always best, but bottled works too in a pinch!
- ¼ cup vegetable oil: This keeps your muffins moist but feel free to switch it up with melted butter.
- 1 large egg: Binds everything together, make sure it’s at room temperature for the best results.
- 1 tablespoon orange zest: This is where all the citrusy goodness comes from don’t skip it!
- 1 cup fresh cranberries: If you can’t find fresh, frozen will do just fine just don’t thaw them first!
Optional Mix-Ins
- Nuts: Walnuts or pecans would add a lovely crunch!
- Chocolate Chips: Because honestly, chocolate makes everything better, right?
- Dried Fruits: Raisins or apricots can also make great substitutes.
You see? The world of muffins is your oyster. You can play around with flavors, textures, or even colors based on your whims or what’s lurking in your pantry!
Let’s Get Cooking!
Step-by-Step Instructions
Now that we have everything prepped, it’s time to get our hands dirty. Grab your mixing bowls, a whisk, and get ready to explore the cheerful aroma of cranberries and oranges wafting through your kitchen!
Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners. (I’m telling you, it helps avoid the dreaded muffin stick!)
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and a couple pinches of salt until it’s well-mixed. It’s like a magical dust mix! (About 2-3 minutes should do.)
In another bowl, combine the orange juice, vegetable oil, egg, and fresh orange zest. Stir until it’s mixed well. That turquoise burst from the zest? Oh, it’s lovely!
Pour the wet ingredients into the dry ingredients, then mix until just combined. Seriously, don’t overmix lumps are your friends here! (A couple seconds of stirring should do think “gentle hug.”)
Now, fold in the fresh cranberries very gently. You want to keep them whole if you can; benefits of those juicy bites later on!
Divide the batter evenly among the muffin cups, you should have enough for about 12 muffins. Use a cookie scoop if you want to feel fancy!
Bake for 18-20 minutes, or until a toothpick comes out clean. You’ll know they’re done when the tops are golden brown and your kitchen smells like a winter wonderland.
Allow to cool slightly, then remove from the muffin tin. Enjoy your festive muffins while they’re still warm with a little butter, if you’re feeling indulgent!
And just like that, you’ve got a batch of these perfectly moist, satisfying Cranberry Orange Muffins ready to delight!
Why I Love This Recipe
These Cranberry Orange Muffins have become my go-to recipe because they fit my busy, chaotic life perfectly! I toss them together in no time, they come out deliciously fluffy, and bonus, they’re a wonderful way to use up cranberries when you find them on sale! I’m a real sucker for anything that brings a fresh burst of citrus to my breakfast table.
And the best part is, not only do they taste amazing, but they’re also super customizable! You can add whatever leftover goodies you have or just follow the classic recipe if you prefer, with tons of flavor either way!
If you loved this Cranberry Orange Muffins recipe, be sure to check out my Easy Purple Sweet Potato Pie, my Blueberry Lemon Dutch Baby, or my Pumpkin Dump Cake! You can find links to those right at the top of the post!
Why This Recipe Works
Quick & Easy
These muffins come together in under 30 minutes perfect for those rushed mornings or lazy weekends when you just want to whip something up fast! Plus, quick means more time to enjoy eating, right?
Customizable
You can use whatever ingredients you have lying around. Leftover berries? Toss them in! Nuts from a previous recipe? Why not! It’s all about using what you’ve got, which I absolutely adore.
Comfort Food
There’s just something so cozy about biting into a warm muffin, don’t you think? It’s the kind of comfort food you’ll want to enjoy with a cup of coffee or tea while you relax… or rush out the door, I won’t judge!
Make-Ahead Friendly
These muffins can be made ahead and stored for quick breakfast bites throughout the week. They keep beautifully in an airtight container for about 3-5 days, or you can freeze them!
Kid-Friendly
Let’s be honest, kids and muffins are a match made in heaven! Even the pickiest eaters will likely devour these, thanks to their sweet flavor and colorful cranberries. You might even get some extra brownie points for making the house smell amazing!
Serving & Storage Tips
What to Serve With This
These muffins are fabulous on their own, but they’d pair wonderfully with a dollop of whipped cream or a side of yogurt for a more filling breakfast. Add some scrambled eggs if you’re feeling extra fancy!
Storage
Store your leftover muffins in an airtight container at room temperature for 3-5 days. If you’re a meal prepper like me, toss them in the fridge after the first day, though they may lose a bit of their fluffiness, they still taste delicious!
Reheating Instructions
To reheat these muffins, pop them in the microwave for about 10-15 seconds or dump them in a toaster oven for a couple of minutes. You can even slice them in half and toast them for an extra crispy edge. Yum!
Freezer Friendly
Yes, yes, yes! These muffins freeze beautifully. Just make sure they’re completely cool before wrapping them in plastic wrap and then in foil. You can pop them in a freezer bag afterward for up to 3 months. When you’re ready to enjoy, defrost them overnight in the fridge or just pop them straight in the microwave!
So there you have it, a complete guide to easily whipping up these amazing, delicious Cranberry Orange Muffins that everyone in your family will love. I can’t wait for you to try them, and I’d love to hear how yours turn out! Leave a note in the comments or tag me on social media so we can connect!
Happy cooking, my friends! If this brought warmth to your kitchen, share it with someone you love and make sure you Follow us on Pinterest.
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Cranberry Orange Muffins
- Total Time: 30
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delightfully tangy muffins perfect for breakfast or a snack, customizable with various fruits and nuts.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup orange juice
- ¼ cup vegetable oil
- 1 large egg
- 1 tablespoon orange zest
- 1 cup fresh cranberries
- Nuts (optional, e.g., walnuts or pecans)
- Chocolate chips (optional)
- Dried fruits (optional, e.g., raisins or apricots)
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well-mixed.
- In another bowl, combine the orange juice, vegetable oil, egg, and orange zest. Stir until mixed well.
- Pour the wet ingredients into the dry ingredients, then mix until just combined.
- Gently fold in the fresh cranberries.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow to cool slightly, then remove from the muffin tin.
- Enjoy your muffins warm with a little butter!
Notes
These muffins are customizable; feel free to add other fruits or nuts as desired. They can be stored in an airtight container for 3-5 days, or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
