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Freshly baked cranberry orange muffins on a cooling rack.

Fresh Cranberry Orange Muffins

These delightful fresh cranberry orange muffins are bursting with bright citrus flavor and the tartness of cranberries, making them a perfect treat for breakfast or a snack.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 large egg
  • 1 cup milk
  • 1/4 cup vegetable oil or melted butter
  • 1 tablespoon orange zest from one orange
  • 1 cup fresh cranberries halved

Equipment

  • Muffin tin
  • Mixing bowls (large and medium)
  • Whisk
  • Rubber spatula

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it well.
Mix Dry Ingredients
  1. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
Mix Wet Ingredients
  1. In a separate medium bowl, beat the egg, then whisk in the milk, oil or melted butter, and orange zest until thoroughly blended.
Combine and Bake
  1. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; be careful not to overmix, as lumps are fine.
  2. Gently fold in the fresh cranberries.
  3. Divide the batter evenly among the 12 muffin cups.
  4. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  5. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, you can sprinkle a little coarse sugar on top of the muffins before baking. Avoid overmixing the batter for tender muffins.