Quick Festive Cranberry Orange

Moist, fluffy muffins bursting with tart cranberries and zesty orange—perfect for holiday breakfasts or snacks.

I often make these muffins during the holidays to share with family and friends, and they always disappear quickly.

Ingredients

• Dry Ingredients: 2 cups (250 g) all-purpose flour, 3/4 cup (150 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
• Wet Ingredients: 2 large eggs, 1/2 cup (120 ml) vegetable oil, 3/4 cup (180 ml) buttermilk (or milk + 1 tsp lemon juice), zest of 1 large orange, 1/4 cup (60 ml) fresh orange juice, 1 tsp vanilla extract
• Add-ins: 1 1/4 cups (150 g) fresh or frozen cranberries (halved if large), 1/2 cup (60 g) chopped walnuts or pecans (optional)
• Topping (optional): 2 tbsp coarse sugar, 1 tsp orange zest

Instructions

Preheat Oven:

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.

Mix Dry Ingredients:

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Mix Wet Ingredients:

In another bowl, whisk eggs, oil, buttermilk, orange zest, orange juice, and vanilla until well combined.

Combine:

Pour wet ingredients into dry ingredients. Stir gently just until combined do not overmix.

Add Cranberries and Nuts:

Fold in cranberries and nuts (if using).

Fill Muffin Cups:

Divide batter evenly among muffin cups. Sprinkle with coarse sugar and extra orange zest if desired.

Bake:

Bake 18–20 minutes or until tops are golden and a toothpick inserted in the center comes out clean.

Cool:

Cool in pan for 5 minutes then transfer to a wire rack to cool completely.

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These muffins always bring smiles at our family brunches and have become a holiday tradition.

Notes

For a glaze mix 1/2 cup powdered sugar with 1–2 tbsp orange juice and drizzle on cooled muffins. Pair with a light breakfast tea or sparkling wine for a festive touch.

Required Tools

12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons, grater or microplane (for zest), spatula.

Allergen Information

Contains: Eggs, wheat (gluten), tree nuts (if added), dairy (buttermilk). For nut-free omit nuts. For dairy-free use plant-based milk and add 1 tsp lemon juice.

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Enjoy these muffins fresh for the best taste and texture every time.

Common Questions

→ Can I use dried cranberries instead of fresh?

Yes, dried cranberries can be used but it's best to reduce the sugar slightly since they are sweeter than fresh ones.

→ What can substitute buttermilk in this preparation?

Plain yogurt or sour cream can replace buttermilk to maintain moisture and a slight tang.

→ How do I avoid overmixing the batter?

Mix wet and dry ingredients gently until just combined; overmixing can make the muffins dense.

→ Is it okay to add nuts to the muffins?

Yes, chopped walnuts or pecans add a pleasant crunch but are optional based on preference or allergies.

→ What is the best way to check if muffins are done?

Insert a toothpick into the muffin center; it should come out clean or with a few moist crumbs.

→ Can I prepare the batter ahead of time?

Batter can be kept refrigerated briefly but bake soon after mixing for best texture and rise.