Cozy Cranberry Orange Muffins with Real Citrus Flavor
There’s something deeply comforting about baking muffins on a quiet morning. No mixer, no rush – just the rhythm of measuring flour, zesting a fresh orange, and folding tart cranberries into a soft, creamy batter.
This recipe is one I come back to often. It started as a simple idea, but after a few small tweaks, it became something I truly love – soft and airy inside, with golden, slightly crisp tops. They’re sweet but not too sweet, and the bursts of cranberry against the orange zest make each bite bright and satisfying.
I filmed this bake for my YouTube channel, Bakeplain, where I share calm, sound-focused baking videos. You’ll hear the subtle sounds of the batter being mixed, the spoon scraping against the bowl, and the soft crackle of muffins rising in the oven. There’s no music, no voiceover – just the sounds of baking.
I usually use fresh cranberries when I can find them, especially in the colder months when they show up in the markets. But honestly, I keep a small stash of frozen ones in my freezer year-round – they work beautifully in this recipe. Just fold them in straight from the freezer and they’ll keep their shape as they bake.
As for the oranges, I always try to use organic when I plan to include the zest. The flavor of fresh zest is so bright and vivid, and since the outer skin goes straight into the batter, I prefer to avoid any waxes or sprays. A quick rinse and dry, and you’re ready to go. It’s a small detail, but it makes a real difference in both flavor and peace of mind.
Why I Love This Recipe
There’s something about the combination of cranberry and orange that just works – it’s fresh, slightly tangy, and never too sweet. I love how simple this batter is, and how quickly it comes together with just a whisk and two bowls.
The muffins bake tall, with domed tops and a soft, fluffy interior. Every bite has a little citrus brightness and a burst of cranberry – perfect for breakfast, a coffee break, or whenever you want something a little special.
Tips From My Kitchen
- Toss cranberries in flour before folding them in – this keeps them from sinking.
- Don’t skip the orange zest. It adds real flavor that juice alone can’t replace.
- Chilling the filled muffin tray before baking helps achieve taller domes.
- For a little sparkle and crunchier tops, sprinkle coarse sugar on top just before baking.
Cranberry Orange Muffins Recipe
Equipment
- 12 Cup Muffin Pan
Ingredients
- 2½ cups (320 g) all-purpose flour
- 4 tsp baking powder
- ½ tsp salt
- ½ cup (120 ml) vegetable oil
- ¼ cup (60 ml) freshly squeezed orange juice
- 1 cup (200 g) granulated sugar
- 2 large eggs
- ½ cup (120 ml) milk
- Zest of 1 orange (about 1 tbsp)
- 1 tsp vanilla extract
- 1½ cups (150 g) fresh or frozen cranberries, tossed in a bit of flour
Instructions
- Preheat your oven to 425°F or 220°C.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, mix the oil, sugar, eggs, milk, orange juice, zest, and vanilla.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Toss the cranberries in some flour and then fold into the batter. If using frozen, they can go in straight from the freezer.
- Divide the batter evenly into a greased or lined muffin tin. Optional: For extra tall muffins, chill the filled muffin tray for 10 to 15 minutes before baking.
- Bake at 425°F / 220°C for 7 minutes. Then reduce the temperature to 375°F / 190°C and bake for another 13 to 15 minutes, until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Video
If Something Goes Wrong
- Muffins didn’t rise? Make sure your baking powder is still active.
- Dense texture? Mix just until combined – overmixing creates tough muffins.
- Dry muffins? Use proper flour measuring technique: spoon into the cup, then level. Scooping can lead to too much flour. Another solution: use kitchen scales.
Frequently Asked
Can I use dried cranberries? Yes. Soak them in warm water or orange juice for 10 minutes before using to soften them.
How should I store these muffins? Once cooled, store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
How do I reheat them? A few seconds in the microwave or 5 minutes in a low oven brings them back to life.
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