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Cranberry Orange Muffins

These moist Cranberry Orange Muffins are made of tart and sweet dried cranberries and zesty orange. Great to serve for breakfast or snacks! 

Moist Dried Cranberry Orange muffins

How to make Cranberry Orange Muffins with dried cranberries

Start by soaking the dried cranberries with hot water for 10 to 15 minutes or until plump. Skip this method if using fresh or frozen cranberries.

Preheat the oven to 350 °F. Line the 12-cup muffin pan with muffin liners.

Prepare the wet ingredients. In a large bowl beat softened butter until light and fluffy, then gradually add granulated sugar and brown sugar until creamed. Add eggs, sour cream, orange zest, orange juice, and vanilla. Mix until well blended. Set aside

Prepare the dry ingredients. In a medium-size bowl sift flour, baking powder, baking soda, and salt.

Mixing wet and dry ingredients. Add dry ingredients in four additions to the wet ingredients and mix gently until just combined. ( it’s ok if there are few lumps, do not over-mix).

Add and fold in gently the plumped cranberries to the batter mixture. You can also chop them up if you like them in smaller pieces.

Scoop the batter evenly on the prepared muffin cups and sprinkle the top of each muffin with the turbinado sugar. Bake in preheated oven for about 20 to 24 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool the muffins in the pan for about 10 minutes, then transfer on a wire rack to cool completely.

Storing

Store the leftover in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days. Warm it up in a microwave for about 10 to 20 seconds depending on your microwave.

Freezing the muffins. Place in a sealed container and store in the freezer for up to 3 months.

How to substitute with fresh or frozen cranberries?

For Fresh cranberries- add and fold them into the batter mixture.

For frozen cranberries – Do not thaw. Add the frozen cranberries from the freezer directly into the batter as if you were using fresh cranberries. This will take a few more minutes to bake. Bake for about 3 to 5 minutes longer until a toothpick inserted into the center comes out clean.

Dried cranberry orange muffins featured image
Cranberry Orange Muffins with dried cranberries

More delicious muffin recipes:

Strawberry Muffins with Jam

Blueberry Lemon Cream Cheese Streusel Muffins

Moist Dried Cranberry Orange muffins

Cranberry Orange Muffins

These moist Cranberry Orange Muffins are made of tart and sweet dried cranberries and zesty orange. A delicious and fluffy muffin recipe. Perfect for breakfast or snacks!
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5 from 2 votes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: cranberry orange muffins, muffins
Author: Maricel
Prep Time: 20 minutes
Cook Time: 24 minutes
Total Time: 44 minutes
Servings: 12 muffins

Watch How to Make It

Equipment

  • 12-muffin regular pan

Ingredients

  • 1 cup dried cranberries or fresh cranberries

Wet Ingredients

  • ½ cup unsalted butter at room temperature
  • cup brown sugar packed
  • cup granulated sugar
  • 1 tbsp orange zest about 2 oranges
  • ¼ cup orange juice freshly squeezed
  • 2 eggs at room temperature
  • ½ cup sour cream or buttermilk
  • 1 tsp pure vanilla extract

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

For topping:

  • 2 tbsp turbinado sugar

Instructions

  • In a glass container or heatproof container with the lid, soak 1 cup of dried cranberries with hot water for 10 to 15 minutes or until plump. Skip this method if using fresh or frozen cranberries.
  • Preheat the oven to 350 °F. Line the 12-cup muffin pan with muffin liners.
  • In a large bowl beat softened butter until light and fluffy, then gradually add granulated sugar and brown sugar until creamed. Add eggs, sour cream, orange zest, orange juice, and vanilla. Mix until well blended. Set aside
  • In a medium-size bowl sift flour, baking powder, baking soda, and salt.
  • Add dry ingredients in four additions to the wet ingredients and mix gently until just combined. ( it's ok if there are few lumps, do not over-mix)
  • Add and fold in gently the plumped cranberries to the butter mixture.
  • Scoop the batter evenly on the prepared muffin cups and sprinkle the top of each muffin with the turbinado sugar. Bake in preheated oven for about 20 to 24 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool the muffins in the pan for about 10 minutes, then transfer on a wire rack to cool completely.

Notes

Storing
Store the leftover in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days. Warm it up in a microwave for about 10 to 20 seconds depending on your microwave.
Freezing the muffins. Place in a sealed container and store in the freezer for up to 3 months.
Substitution
For Fresh cranberries- add and fold them into the batter mixture.
For frozen cranberries – Do not thaw. Add the frozen cranberries from the freezer directly into the batter as if you were using fresh cranberries. This will take a few more minutes to bake. Bake for about 3 to 5 minutes longer until a toothpick inserted into the center comes out clean.
Nutrition Facts
Cranberry Orange Muffins
Amount Per Serving
Calories 270 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 53mg18%
Sodium 232mg10%
Potassium 71mg2%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 21g23%
Protein 4g8%
Vitamin A 346IU7%
Vitamin C 3mg4%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @maricelsrecipes or tag #maricelsrecipes!

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