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Cranberry Orange Muffins

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These bakery-style cranberry orange muffins are fluffy, moist, and bursting with tart cranberries and bright orange zest. Perfect for brunch, holiday breakfasts, or a comforting treat any time of year.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 1 cup granulated sugar (200g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons orange zest (about 1 large orange)
  • 1/2 cup unsalted butter, melted and cooled (115g)
  • 3/4 cup buttermilk (180ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen cranberries (180g)
  • 1 tablespoon flour (for tossing cranberries)
  • Turbinado sugar (for sprinkling, optional)
  • 1/2 cup powdered sugar (for optional glaze)
  • 1–2 tablespoons orange juice (for optional glaze)

Instructions

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest.
  3. In a medium bowl, whisk together melted butter, buttermilk, eggs, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and gently fold with a rubber spatula until just combined. Do not overmix.
  5. Toss cranberries with 1 tablespoon flour in a small bowl. Fold cranberries into the batter.
  6. Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle tops with turbinado sugar if desired.
  7. Bake for 18-22 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
  9. Optional: Whisk powdered sugar and orange juice to make a glaze. Drizzle over cooled muffins.

Notes

For gluten-free muffins, use a 1-to-1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if needed. For dairy-free, substitute almond milk mixed with lemon juice for buttermilk and use melted coconut oil instead of butter. Toss cranberries in flour to prevent sinking. Muffins taste even better on day two as flavors meld. Store in an airtight container for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: cranberry orange muffins, bakery style muffins, brunch, easy muffin recipe, holiday breakfast, citrus muffins, moist muffins, buttermilk muffins

Find it online: https://jodierecipes.com/cranberry-orange-muffins-easy-bakery-style-recipe-for-fluffy-moist-treats/