Cranberry Orange Muffins are a simple, moist muffin made with fresh cranberries, orange juice and fresh orange zest. They have a wonderful citrus flavor and a tender crumb.The tart cranberries add a lot of flavor to this orange muffin recipe.
What is better than warm muffins coming out of the oven on a busy morning? These muffins are easy to mix together in just a few minutes and they bake in 20 minutes. With just a few simple ingredients which you may already have in your pantry, you can make these bakery style muffins. I think you will like the end result.
If you take a look through this site you will see cranberries appear in several different recipes. While fresh cranberries are tart, dried cranberries are sweeter like raisins. I do not have a preference. They are both delicious! Cranberry Orange Walnut Bread uses fresh cranberries while Cranberry Orange muffins can be made with either fresh or dried cranberries.
Check out some other recipes with cranberries. Cranberry Orange Sauce pairs fresh cranberries and orange. Dried cranberries are used in the Baked Brie with Honey and Dried Cranberries and Oatmeal Cranberry White Chocolate Chip Cookies
SOME THINGS TO KNOW:
SPECIAL EQUIPMENT NEEDED:
12 cup muffin pan
Paper muffin liners
THE BEST ORANGES FOR BAKNG:
The best oranges for baking are navel oranges, clementines and tangerines.
If you do not have fresh oranges to juice you can use frozen concentrated orange juice or bottled orange juice instead.
The vegetable oil can be replaced with canola oil or a light olive oil.
The whole milk can be replaced with half and half that has some water added. This recipe calls for ½ whole milk. You could pour ½ cup of half and half, remove two tablespoons from the cup and replace them with 2 tablespoons of water.
Other milk options that you could use are evaporated milk, almond milk, oat milk and coconut milk.
Dried cranberries will work well in this recipe and they allow you to bake them year round.
You can replace some or all of the all purpose flour for whole wheat flour. This will change the texture of the muffin batter as the wheat flour has whole grains. Check out How to Substitute Whole Wheat Flour for All Purpose Flour before you attempt this.
- Cranberry Orange muffins will be the best served on the day that you bake them.
- You can keep them covered with plastic wrap or in an airtight container for 1 day at room temperature.
- Cranberry Orange Muffins can be frozen for 2-3 months. Place them onto a baking sheet and put them into the freezer. Once they are frozen, place them into an airtight freezer container and return them to the freezer.They do freeze well if you want to make a double batch.
- Defrost the frozen muffins by placing them onto a wire rack. They will defrost in about an hour’s time.
- Oranges will stay fresh in the crisper of the refrigerator for a month or longer.
- Fresh cranberries freeze well. You can freeze them in an airtight container for 2-3 months.
Cranberry Orange MuffinsPrint This
- 1 large egg
- ½ cup milk
- ½ cup orange juice
- ¼ cup vegetable oil
- 1½ cups all purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup fresh or dried cranberries
- 1 tablespoon orange zest
Preheat oven to 400 degrees. Place the oven rack at the top of the oven.
Line a muffin tin with 10 paper liners. Press them down into the muffin cups.
In a medium bowl beat the egg. Add the milk, orange juice, and vegetable oil. Whisk them together well.
In a large bowl, combine flour, sugar, baking powder and salt. Combine the flour mixture well.
Add the wet ingredients to the dry ingredients and combine them together using a rubber spatula.
Stir in the cranberries and orange zest.
Divide batter between the 10 cupcake liners. It will be about ⅓ cup batter per muffin.
Bake for 20 minutes. Ovens due vary so start looking in on the muffins at 15 minutes if your oven temperature tends to run hot. You want the top of the muffins to be completely set and golden brown.
You can serve the muffins warm or remove them from the muffin tin to a wire rack to cool.