Cranberry Orange Muffins

5 from 1 vote

Cranberry Orange Muffins are a perfect blend of tart cranberries, sweet orange zest, and warm spices. Quick to make in just 40 minutes, these moist and flavorful muffins are ideal for a festive treat or cozy snack.

Prep Time15

Cook Time25

Total Time40

Course: Sweet Breads, Muffins and Scones

Cuisine: American

Servings: muffins

Calories: 332kcal

Author: Gabriela

Ingredients

2 cups all purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 tablespoon grated orange peel
1 ½ teaspoons nutmeg
1 teaspoon cinnamon
½ teaspoon ginger
½ cup butter
¾ cup orange juice
1 tablespoon vanilla extract
2 large eggs slightly beaten
1 ½ cups cranberries fresh or frozen, cut large ones in half
1 ½ cups chopped walnuts

US Customary - Metric

Instructions

Preheat oven to 350F. Grease muffin pan or line with paper muffin liners. Set aside.
Combine first eight ingredients in a bowl and blend well.
Using a pastry blender or fork, cut in the butter until mixture resembles coarse meal.
Stir in orange juice, vanilla and eggs.
Fold in cranberries and nuts.
Spoon into well greased muffin cups.
Bake at 350F for 25 minutes or until golden brown.

Notes

Butter: For best results, use cold butter and cut it into the dry ingredients to create a crumbly texture that leads to tender muffins.
Cranberries: If using frozen cranberries, there's no need to thaw them before adding to the batter; this helps prevent the muffins from becoming too moist.
Orange Zest: Freshly grated orange zest adds the most vibrant flavor. Make sure to avoid grating too deep into the pith, as it can be bitter.
Nuts: Feel free to substitute walnuts with pecans or leave them out altogether for a nut-free version.
Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat in the oven for a fresh-baked taste.

Nutrition