Orange Cranberry Muffins Recipe

Close-up of a bakery style cranberry orange muffin

4.77 from 52 ratings

Orange Cranberry Muffins Recipe

Started as a reader request to swap the lemon in my lemon muffins for orange. Fresh cranberries add the tartness that citrus alone doesn't quite deliver, and the same bakery style technique gives you tall, domed tops every time.

Prep Time10

Cook Time23

Rest Time15

Total Time48

Course: Dessert

Cuisine: American

Keyword: bakery style muffins, cranberry muffins, easy muffin recipes, orange muffins

Servings: muffins

Author: Beth

Equipment

Ingredients

3 cups (360g) all purpose flour measured properly
1 ½ cups (297g) granulated sugar
3 tsp baking powder
½ tsp salt
2 large eggs
¾ cup (170g) buttermilk
½ cup (100g) vegetable oil
zest of 3 oranges
¼ cup (56g) fresh squeezed orange juice
1 ½ cups (149g) fresh or frozen cranberries

Instructions

In a mixing bowl combine the flour, granulated sugar, baking powder, and salt. Stir with a spoon to combine and set aside.
3 cups (360g) all purpose flour, 1 ½ cups (297g) granulated sugar, 3 tsp baking powder, ½ tsp salt
In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, orange zest, and orange juice. Stir to combine with a spatula for 30 seconds.
2 large eggs, ¾ cup (170g) buttermilk, ½ cup (100g) vegetable oil, zest of 3 oranges, ¼ cup (56g) fresh squeezed orange juice
Gradually mix in the dry ingredients, mixing by hand just until combined. Fold in the cranberries, the batter will be very thick! If using frozen cranberries, do not thaw them.
1 ½ cups (149g) fresh or frozen cranberries
Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other.
Fill the liners to the top with batter. Yes – to the top! Use a butter knife to smooth the tops of the muffins if lumpy. Top the muffins with a few extra cranberries and sanding sugar if desired.
Bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 350ºF and bake for 13-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Bake the remaining muffins.
Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.

Video

Notes

Don’t have buttermilk? Learn how to make homemade buttermilk.

Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur's Measure for Measure Gluten Free Flour with great results.

To Store: If you’ll be eating the muffins within 24 hours of baking, you can leave them uncovered on the counter. The muffins will not dry out while left at room temperature for 1 day.

For longer storage, line an airtight container with paper towels, add the muffins, then top with more paper towels. Store on the counter up to 4 days, swapping the paper towels if they get damp.

To Make Ahead: Rest the batter as directed, scoop into the pan, and cover tightly. Refrigerate up to 24 hours and bake straight from the fridge, adding a minute or two to the bake time.

To Freeze: Wrap muffins individually, then store in a ziplock bag or airtight container. Freeze up to 3 months. Thaw at room temperature or microwave in 20 second intervals.

Mini Muffins: I suggest baking them at 425ºF for the first 5 minutes, then lowering to 400ºF for the remaining bake time (5–10 minutes, possibly longer), depending on how full you fill them. I still recommend using the every-other method when filling the pan if you overfill the holes. If you don't overfill them, no need to do every other.

Nutrition