Description
Delight in these Fresh Cranberry Orange Muffins, a perfect blend of tart cranberries and bright orange zest, complemented by a tender crumb and optional cream cheese swirl or nutty streusel topping. Ideal for breakfast, brunch, or a snack, these muffins offer a burst of fresh flavor and a moist texture.
Ingredients
Scale
Dry Ingredients
- 3â…“ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- Optional: ½ tsp cinnamon or ginger
Wet Ingredients
- 1â…“ cups sugar (white or light brown)
- 2 large eggs
- 1⅓ cups buttermilk (or milk + 1½ Tbsp lemon juice)
- ½ cup unsalted butter, softened
- 2 tsp vanilla extract
- Zest of 2 oranges
Add-ins
- 2 cups chopped cranberries (fresh or frozen)
- 1¼ cups chopped walnuts or pecans
Optional Swirl
- 8 oz cream cheese
- 2 Tbsp sugar
Optional Streusel
- ½ cup flour
- ¼ cup sugar
- 3 Tbsp butter
- ¼ cup nuts
Instructions
- Prepare the Muffin Pans: Preheat your oven to 350°F (175°C). Line two muffin pans with paper liners or grease them to prepare for 24 muffins.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter together with the sugar until the mixture becomes light and fluffy, which will help create a tender texture.
- Add Eggs, Vanilla, and Orange Zest: Beat in the eggs one at a time, then mix in the vanilla extract and the zest of two oranges to infuse bright citrus flavor throughout the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and optional cinnamon or ginger until well combined.
- Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredient mixture and the buttermilk alternately into the wet mixture, starting and ending with the dry. Mix gently to avoid overworking the batter, which can toughen the muffins.
- Fold in Cranberries and Nuts: Gently fold in the chopped cranberries and nuts, ensuring an even distribution without breaking the berries too much. If using, gently swirl in the cream cheese mixture prepared from cream cheese and sugar.
- Fill Muffin Cups and Add Toppings: Spoon the batter into the prepared muffin cups, filling each about two-thirds to three-quarters full. If desired, sprinkle the tops with the streusel made by combining flour, sugar, butter, and nuts for added crunch and sweetness.
- Bake the Muffins: Bake in the preheated oven for 18–22 minutes. If using frozen cranberries, bake on the longer end of the range. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Let the muffins cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Use fresh or frozen cranberries; if frozen, add a couple extra minutes to baking time.
- Buttermilk can be substituted by mixing 1⅓ cups milk with 1½ tablespoons lemon juice or vinegar and letting it sit for 5 minutes.
- For a dairy-free version, substitute butter with margarine and use plant-based milk with lemon juice for buttermilk.
- Storing muffins in an airtight container at room temperature keeps them fresh for up to 3 days; they also freeze well for up to 3 months.
- Optional spices like cinnamon or ginger enhance warmth and depth but can be omitted for a more classic flavor.
