Save Moist, fluffy muffins bursting with tart cranberries and zesty orange—perfect for holiday breakfasts or snacks.
This recipe has quickly become a holiday favorite in my family for its delicious balance of tart and sweet flavors.
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 This recipe always brings my family together for cozy mornings filled with laughter and the smell of fresh muffins.
Notes
For a glaze, mix 1/2 cup powdered sugar with 1–2 tbsp orange juice and drizzle on cooled muffins.
Pairings
Pair with a light breakfast tea or sparkling wine for a festive touch.
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 FAQ
- → Can I substitute buttermilk in this dish?
Yes, plain yogurt or sour cream works well to maintain moisture and tenderness.
- → What type of nuts are recommended?
Chopped walnuts or pecans add a nice texture but can be omitted for nut-free options.
- → How do I prevent the batter from becoming tough?
Stir the wet and dry ingredients just until combined; avoid overmixing to keep muffins tender.
- → Can frozen cranberries be used instead of fresh?
Yes, frozen cranberries are fine; just halve larger berries for even distribution.
- → What is the best way to add extra flavor on top?
A sprinkle of coarse sugar mixed with extra orange zest before baking enhances crunch and aroma.