These Cranberry Muffins are bakery style fluffy and moist muffins and are very easy to make at home from scratch. With a refreshing flavor from orange zest and juice, these are a great breakfast or dessert option.
Here are some more Muffin recipes, that you can try – Easy Banana Bread Muffins, Pumpkin Banana Muffins, Bakery Style Strawberry Muffins, and French Breakfast Muffins.
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About This Recipe
Cranberry Orange Muffins has an abundance of cranberries in every soft, buttery bite, which is paired with a bright zest of orange and orange juice.
Cranberry and Orange, this combination is a must, especially during Winters. I can say that this pairing is a match made in heaven because it creates magic when combined to create a dish.
To add an extra crunch to these muffins, you can also add almonds, pecan, etc to your muffin batter.
If you are looking for an egg substitute, then you can also use Buttermilk or Greek Yogurt to make these soft and moist eggless muffins.
If you want a Vegan option and don’t mind the brown texture in your muffins, then you can even use Flax seeds paste to substitute eggs in your recipe.
To substitute all-purpose flour in the recipe, you can use whole wheat flour too, but I must tell you, you will not get the same soft and moist texture as the all-purpose flour ones.
These Muffins are,
- Simple to make
- Loaded with Cranberries
- Soft & Moist
- The perfect accompaniment to Coffee
- A perfect delight for kids birthdays
Ingredients
All-Purpose Flour – I have used all-purpose flour for the muffins, as it gives the best texture and taste. You can even use whole wheat flour to make the muffins, but the texture won’t be the same as the all-purpose one.
Dried Cranberries – Dried Cranberries gives the best sweet and tart taste to these muffins. You can even use fresh cranberries or frozen cranberries to make this yummy Muffin.
Eggs – Eggs make this muffin super soft. But if you want to avoid eggs, you can use flaxseed meal or yogurt in the batter.
Orange Zest and Orange Juice – Orange zest and juice adds a perfect amount of tanginess along with the cranberries. But if you can’t find oranges, you can substitute it with lemon juice and lemon zest.
Other Ingredients – Other than these, you will need the basic muffin ingredients such as Baking Soda, Baking Powder, Unsalted Butter, Granulated Sugar, and Vanilla Extract.
Step by Step Recipe
Preheat the oven to 350 degrees F (180 degrees C). Line a muffin tin with liners.
In the bowl of your mixer, add butter and sugar and whisk until light and fluffy.
Add eggs, one at a time and whisk well after each addition.
Add orange zest, orange juice and vanilla extract and mix until combined.
Now add the flour, baking soda, baking powder, and cranberries and mix until combined.
Pour the batter in the prepared muffin tin keeping them ¾th full.
Bake for 25-30 minutes until a toothpick comes out clean. Remove the pan from the oven and let the muffins cool for 10 minutes. Serve warm.
Frequently Asked Questions
Yes, you can use Fresh Cranberries instead of the dried ones. You can also use the frozen cranberries, just do not thaw them before adding to the batter.
When you use fresh or frozen cranberries, it happens that they might sink down in the muffins while baking. In such cases, you can just toss them in some all purpose flour to coat them.
You don’t have to do with the dried cranberries. Once you toss them, fold them gently in the muffin batter.
No, you don’t have to cook Cranberries. Raw Cranberries provides a perfect sweet and tart taste to these muffins.
No, soaking is not required for dried cranberries if you are using it to make this Muffin.
If you want to give a crunch to your soft and moist muffins, then you can add some walnuts in the batter itself. You can even add pecans or almonds.
These Cranberry Muffins with the subtle flavour of Orange are super yummy. If you want to make them healthy, you can use whole wheat flour instead of all purpose flour, but the texture and taste will differ a bit.
You can even replace ⅓ of all purpose flour or whole wheat flour with oats flour, to make them healthier.
Also replace granulated sugar with powdered jaggery or any unprocessed sugar.
You can add nuts such as walnuts, pecans and almonds, to add some crunchiness along with the health quotient too.
You can opt for any gluten free flour instead of all purpose flour to make these Cranberry Orange Muffins.
If you can’t find orang, you can substitute Orange Juice and Zest with Lemon Juice and Zest, to add that desired tanginess in these muffins.
You can even make these Muffins in Microwave. Just pour the batter in a microwave-safe muffin tray and bake them at high for 5 minutes.
Serving Suggestions
Serve these Cranberry Muffins as a side for your weekend breakfast or for your tea time snacks along with a hot cup of Beaten Coffee.
You can also pack them for your Kid’s snack box or even make them as a dessert for birthday parties.
Storage Suggestions
Once they have cooled down properly, you can store these Muffins in a glass container or a cake dome for about 3 to 5 days at room temperature.
Yes, you can definitely freeze them. Just let them cool, place them in the ziplock freezer bags and freeze for about 3 months.
To serve, thaw them completely and serve them at room temperature. If you like it warm, microwave them for a few seconds.
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Recipe Card
Cranberry Muffins Recipe
Ingredients
- 2 cups All Purpose Flour
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 cup Unsalted Butter (Softened)
- 1 cup Granulated Sugar
- 2 Eggs
- 1 teaspoon Orange Zest
- ½ cup Orange Juice
- 1 teaspoon Vanilla Extract
- 1 cup Dried Cranberries
Instructions
- Pre heat the oven to 350 degrees F (180 Degrees C).
- Line a muffin tin with liners.
- In the bowl of your mixer, add butter and sugar and whisk until light and fluffy.
- Add eggs, one at a time and whisk well after each addition.
- Add orange zest, orange juice and vanilla extract and mix until combined.
- Now add the flour, baking soda, baking powder and cranberries and mix until combined.
- Pour the batter in the prepared muffin tin keeping them ¾th full.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Remove the pan from the oven and let the muffins cool for 10 minutes
- Serve warm.
Did you make this recipe? Let me know!