Description
Cranberry Orange Muffins are soft, fluffy, buttery, and moist. Loaded with cranberries and orange, they are a delicious snack, breakfast, or dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened at room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg, at room temperature
- 3/4 cup plain yogurt
- 1/4 cup orange juice
- zest from 1 large orange
- 1 teaspoon vanilla extract
- 1 cup dried cranberries (or 1 1/2 cups fresh or frozen cranberries)
- 1 cup pecans, chopped (optional)
Instructions
- Preheat oven to 400 F. Line a 12-tin muffin pan with cupcake liners, or spray with cooking spray.
- In a medium mixing bowl, sift together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Use a hand mixer (or stand mixer) to cream together the butter and sugars in a large mixing bowl, until light and fluffy, about 2 minutes. Beat in egg until combined. Then, add yogurt, orange juice, lemon zest, and vanilla and beat until combined. The batter will be lumpy.
- Add the dry ingredients to the wet ingredients and beat until just combined, and no dry flour particles are visible. Fold in the the cranberries and pecans (if using).
- Use a medium to large cookie scoop and divide batter evenly into the liners, filling them all the way to the top. Bake for 18-20 minutes, until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely.
Notes
Turn into mini muffins or muffin bars. Make these muffins more travel-friendly by making mini muffins instead! Pour the batter into a mini muffin tin and adjust the baking time to around 10-15 minutes.
How to make jumbo muffins: To make 6 jumbo muffins instead, bake for 22-25 minutes until tops are golden brown and a toothpick inserted comes out clean.
How to store: Allow the muffins to cool completely and then transfer them to an airtight container or sealed plastic bag along with a dry paper towel. Store them at room temperature in a cool, dry place for up to 4 days (such as an area of the countertop that doesn’t get any direct sunlight). You can store them longer in the refrigerator for up to 1 week.
How to reheat: Reheat cold muffins in the microwave, oven, or air fryer at 300F for 5-10 minutes until warmed through.
How to freeze: Place leftover muffins in a plastic freezer bag and freeze for up to three months. Defrost in the microwave on the defrost setting or reheat in a 350F preheated oven or air fryer for about 10 minutes until thawed and warmed through. You can also thaw them in the refrigerator overnight and serve cold or bring to room temperature.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Muffins
- Method: Bake
- Cuisine: American