American🍰 Sweets & drinks

Cranberry Orange Muffins

Name: Cranberry Orange Muffins
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; ½ tsp salt; 1 cup granulated sugar; 1 large orange orange zest; ½ cup vegetable oil; ½ cup milk; 2 large eggs; ¼ cups freshly squeezed orange juice; 2 tsp vanilla extract; 1½ cups fresh or frozen cranberries

⏱ 45 min🍽 Serves 12

Super moist and bursting with flavor, these cranberry orange muffins are made with fresh cranberries, orange juice, and orange zest. Bright, colorful, and delicious—perfect for breakfast, holidays, or a snack.

Adapted from a video by Preppy Kitchen

EASY Cranberry Orange Muffin Recipe

Watch on YouTube

Ingredients

all-purpose flour2 cups
baking powder2 tsp
salt½ tsp
granulated sugar1 cup
orange zestor 2 small oranges1 large orange
vegetable oil½ cup
milk½ cup
large eggs2
freshly squeezed orange juice¼ cups
vanilla extract2 tsp
fresh or frozen cranberries

Steps

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1
Preheat the oven to 400°F.
2
In a large bowl, combine the dry ingredients: flour, baking powder, and salt. Whisk thoroughly to distribute evenly.
3
In a medium bowl, combine sugar with orange zest. Rub them together with your hands to express the orange oils into the sugar, creating a fragrant wet-sand texture with bright orange color.
4
Transfer the orange sugar mixture to a larger bowl. Add vegetable oil, milk, room-temperature eggs, fresh orange juice, and vanilla extract. Whisk together thoroughly.
5
Pour the wet mixture into the dry mixture. Gently stir with a spatula until just combined with only a few streaks of flour remaining. Be careful not to overmix, as this will result in dense, tough muffins.
6
Add the cranberries and gently fold them in, distributing them evenly throughout the batter. Scrape the bottom of the bowl to ensure no hidden streaks of flour remain.
7
Place muffin papers in a muffin pan. Distribute the batter evenly among the 12 paper liners. Optional: top with sanding sugar or streusel for extra sweetness and texture.
8
Bake in the preheated 400°F oven for about 25 minutes until the muffins are puffed and golden brown.
9
Remove from the oven and let cool. Store in an airtight container in the refrigerator for 3–5 days; reheat in the microwave at half power for about 20 seconds before serving. Can also be frozen for up to 2 months.

Cranberry Orange Muffins

Ingredients

Steps

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