These cranberry orange muffins are perfect if you’re searching for a delightful breakfast treat or a quick snack. They offer a burst of citrusy orange paired with fresh cranberries, making them both refreshing and satisfying.
Not only are these muffins delicious, but they also use whole wheat flour for a healthier twist. Plus, they’re simple to whip up, making them a go-to recipe for busy mornings or last-minute get-togethers.
Cranberry Orange Muffin Ingredients
- Whole wheat flour: This flour adds a nutty flavor and is packed with nutrients, making your muffins healthier.
- Sugar: The sugar sweetens the muffins and balances the tartness of the cranberries.
- Baking powder and baking soda: These act as leavening agents to help your muffins rise, giving them a light and fluffy texture.
- Egg: The egg provides structure and richness to the muffins.
- Orange juice: Juice adds a fresh and citrusy flavor and helps keep the muffins moist.
- Canola oil: Canola oil keeps the muffins tender and moist without overpowering the other flavors.
- Fresh or frozen cranberries: These cranberries provide a burst of tartness in every bite, balancing the sweetness of the muffins.
Directions
Step 1: Preheat and prep
Preheat your oven to 400°F. Grease with butter or cooking spray or line a muffin tin with paper liners to ensure easy removal and clean-up later.
Step 2: Combine dry ingredients
Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
Step 3: Mix wet ingredients
In another bowl, whisk together the egg, orange juice and canola oil until well blended.
Step 4: Combine wet and dry ingredients
Add the wet mixture to the dry ingredients. Stir until just combined to avoid over-mixing, which can make the muffins tough. Gently fold in the cranberries.
Step 5: Fill muffin cups
Fill the greased muffin pan three-fourths full with batter. This allows room for the muffins to rise without overflowing.
Step 6: Bake
Bake the muffins for 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for five minutes before moving to a wire rack to cool completely.
Orange Cranberry Muffin Variations
- Use butter: Substitute the canola oil with melted butter for a richer, more decadent muffin.
- Enhance with toppings: Before baking, sprinkle a streusel topping, drizzle a simple orange glaze over cooled muffins, or top with fresh orange zest after baking.
- Swap the fruit: Replace the cranberries with fresh or frozen blueberries for a different flavor combination.
How to Store Cranberry Orange Muffins
Store your muffins in an airtight container at room temperature for up to three days. Place them in the refrigerator for longer storage for up to a week.
Can you freeze cranberry orange muffins?
Yes, you can freeze these muffins. Wrap each muffin individually in plastic wrap and store them in a resealable freezer bag for up to three months. Remove your muffins from the freezer to thaw at room temperature or in the microwave prior to serving when you are ready to enjoy them.
Cranberry Orange Muffin Recipe Tips
Can you use dried cranberries instead of fresh in muffins?
We don’t recommend using dried cranberries in this recipe. If you don’t have fresh or frozen cranberries on hand try subbing in blueberries or raspberries.
Can I use all-purpose flour instead of whole-wheat flour in these cranberry orange muffins?
Yes! You can use 2 cups of all-purpose flour or 1 cup of each type of flour. A 1:1 ratio lets you enjoy the health benefits of whole-wheat flour and the delicate, cake-like texture of all-purpose flour. Here’s a guide to popular flour types and when to use them.
What is the secret to making moist muffins?
Balance the wet and dry ingredients properly to make moist muffins and avoid overbaking. Use enough eggs, oil and liquid, and bake just until a toothpick comes out clean.
What are other good cranberry-orange recipes?
These cranberry-orange bars are a great place to start. Next, check out these other cranberry-orange recipes we love.
