Cranberry Orange Muffins

Beth Pierce


These Cranberry Orange muffins are the perfect companion for your morning coffee. Plump full of fresh cranberries and orange zest and topped with a crisp layer of turbinado sugar these easy muffins are sure to please. I have always loved muffins. There is just a special place in my heart for individual handheld flavor treasures. These muffins, Double Chocolate Chip Muffins, Best Blueberry Muffins, and Oatmeal Muffins are just a few of our favorites. Bake a batch today, pull up a chair and put on a pot of coffee so we can visit for a bit.


☆☆☆☆☆ 0 votes

15 Min
22 Min


  • 2 c
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
    ground nutmeg
  • 1/2 c
    butter softened
  • 3/4 c
  • 2
  • 2 Tbsp
    orange zest
  • 1 1/2 tsp
    vanilla extract
  • 1/2 c
    orange juice
  • 1/4 c
  • 2 c
  • 1/4 c
    turbinado sugar

How to Make Cranberry Orange Muffins


  1. Preheat oven to 400 degrees. Line a 12 count standard muffin tin with baking cups.
  2. In a medium bowl whisk together flour, baking powder, baking soda, cinnamon and nutmeg. Set aside for a few minutes.
  3. Using a stand or hand mixer cream butter and sugar until light and fluffy. Add the eggs, orange zest and vanilla extract mixing on low just until combined. Add the orange juice, milk and flour mixture alternating between the three. Mix on low just until combined scraping down the sides and beater when necessary. Using a spoon or spatula fold in the cranberries.
  4. Divide evenly in the baking cups filling them up. Top each muffin with 1 rounded teaspoon turbinado sugar.
  5. Bake for 22-25 minutes or until a toothpick comes out clean. Cool in the pan for about 10 minutes before removing to wire racks.

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About Cranberry Orange Muffins

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