Cranberry Muffins are bakery style fluffy and moist muffins and are very easy to make at home. With a refreshing flavour from orange zest and juice, these cranberry orange muffins are a great breakfast or dessert option. Here is how to make cranberry muffins recipe from scratch.
I love to make Muffins at home and I keep trying the recipe again and again until I get those perfect soft and fluffy muffins, sometimes with streusel topping or even without it, depends on how much time I have in my hand.
This Cranberry Orange Muffins is one such recipe, moist and fluffy. These Muffins are not only hit at home, but also loved by everyone in my family and even among friends.
Buttery and moist, these delectable cranberry muffins are high on the flavour from orange and every bite has that delicious crunch of dried cranberries
Learn how to make Cranberry Muffin Recipe that are perfect to make for breakfast or even apt for your house parties, birthdays or any special occasion. Here is the recipe of homemade Cranberry Orange Muffins.
What is Cranberry Muffin?
Cranberry Muffins has an abundance of cranberries in every soft, buttery bite, which is paired with a bright zest of orange and orange juice.
The other ingredients used to make these delicious muffins are the usual muffin ingredients such as all purpose flour, baking powder, baking soda, eggs, granulated sugar, butter and vanilla extract.
If you don’t have orange, you can even use lemon zest and lemon juice instead of orange zest and juice. Lemon also gives a fantastic flavour to these muffins.
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.
Cranberry Muffins Ingredients
Can I use fresh Cranberries?
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.
How to make Cranberry Muffins Step by Step
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 3/4th 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.
Cranberry Orange Muffins Recipe
Cranberry Muffins Recipe
Cranberry Muffins are bakery style fluffy and moist muffins and are very easy to make at home. With refreshing flavour from orange zest & juice, cranberry orange muffins are a great for brekkie.
Ingredients
- 2 cups All Purpose Flour
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 cup Unsalted Butter Softened
- 1 cup Granulated Sugar
- 2 Eggs
- 1 tsp Orange Zest
- 1/2 cup Orange Juice
- 1 tsp 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 3/4th 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.
Recipe Notes
You can replace dried cranberries with fresh cranberries.
You can make this recipe in a loaf pan as well.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
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