Moist Orange Cranberry Muffins

Name: Moist Orange Cranberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, melted; 1 cup buttermilk; 2 large eggs; 2 tablespoons orange zest; 1 teaspoon vanilla extract; 1 cup fresh or frozen cranberries

Highlighted under: Heavenly Dessert Creations

I absolutely love starting my day with a warm, fluffy muffin, and these Moist Orange Cranberry Muffins have become my go-to breakfast treat. The bright citrus flavor combined with tart cranberries creates a delightful balance that makes each bite a joy. With a quick prep time and minimal ingredients, I can whip these up any morning and have them ready to enjoy. Perfect with a cup of coffee or as a midday snack, these muffins are sure to bring a smile to my face!

Created by

Tom

Last updated on 2026-02-01T15:18:28.978Z

Making these Moist Orange Cranberry Muffins has been such a delightful experience for me. I appreciate how the combination of fresh orange zest and cranberries creates a bright, refreshing flavor that’s both comforting and invigorating. The addition of buttermilk helps achieve that ultra-moist texture that makes each muffin melt in your mouth.

When I first tested this recipe, I was amazed at how easy it was to achieve a bakery-quality muffin at home. I discovered that letting the batter rest for just a few minutes before baking enhances its rise, creating those lovely domed tops we all love. Trust me, this little tip transforms these muffins into a morning masterpiece!

Why You'll Love These Muffins
Bright citrus flavor with a hint of tartness from cranberries
Ultra moist texture that makes them irresistible
Quick and easy to prepare, perfect for busy mornings

Ingredients Matter

The balance of flavors in these Moist Orange Cranberry Muffins hinges on the quality of your ingredients. Using fresh cranberries enhances the tartness, giving each bite a burst of flavor. If fresh cranberries are out of season, frozen cranberries work wonderfully too. Just make sure to give them a quick rinse before folding them into the batter to ensure they distribute evenly and don’t sink to the bottom during baking.

Another key player in this recipe is the buttermilk. Not only does it add moisture and richness, but its acidity reacts with the baking soda to create a light, fluffy texture. If you don't have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes until it curdles before using it in the batter.

Baking Tips for Success

To achieve perfectly baked muffins, it's crucial to avoid overmixing the batter. Mix just until the dry ingredients are combined with the wet; lumps are fine! Overmixing can lead to tough muffins. Aim for a glossy batter with visible flecks of flour throughout—the final mix should take no more than 30 seconds or so. This method ensures a tender crumb, which is the hallmark of a great muffin.

When filling the muffin tin, aim for about 3/4 full to allow for proper rising without overflowing. For easy removal after baking, I recommend using paper liners. If you want a golden exterior, you can brush the tops with a little melted butter just before baking. Keep an eye on them as they bake, and once the tops are lightly golden and a toothpick comes out clean, it's time to take them out of the oven!

Ingredients

Gather the following ingredients to make your delicious muffins:

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, melted
1 cup buttermilk
2 large eggs
2 tablespoons orange zest
1 teaspoon vanilla extract

Add-Ins

1 cup fresh or frozen cranberries

Once you have all your ingredients ready, you can start mixing and baking!

Instructions

Follow these steps to bake your muffins to perfection:

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

Mix the Dry Ingredients

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

Combine Wet Ingredients

In another bowl, mix the melted butter, buttermilk, eggs, orange zest, and vanilla extract until well combined.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Fold in Cranberries

Gently fold in the cranberries until evenly distributed.

Fill Muffin Tin

Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.

Bake

Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.

Enjoy your freshly baked muffins warm or store them for later!

Pro Tips

For an extra burst of flavor, try adding a glaze made with powdered sugar and orange juice on top of the muffins after they cool.

Storage and Freezing

These muffins can be stored at room temperature in an airtight container for up to three days, which makes them perfect for meal prep. If you want to keep them longer, consider freezing them. Once cooled, wrap each muffin tightly in plastic wrap, then place them in a freezer-safe bag. They can last for up to three months in the freezer. When you're ready to enjoy one, just pop it in the microwave for about 30-60 seconds, and it’ll be like it’s fresh out of the oven.

If you prefer to serve them slightly warm, simply place them in a preheated oven at 350°F (175°C) for 10-15 minutes. This will help to revive their moist texture and enhance the wonderful citrus aroma.

Serving Suggestions

These Moist Orange Cranberry Muffins are wonderful on their own but can also be elevated with a simple glaze. For a lovely finishing touch, mix some powdered sugar with a bit of orange juice and drizzle it over the cooled muffins. This adds a sweet, zesty kick that complements the flavors beautifully.

They pair wonderfully with a hot cup of coffee or tea, making them an excellent choice for breakfast or an afternoon snack. Whether you choose to enjoy them plain, with a smear of butter, or as part of a brunch spread, they are sure to impress!

Questions About Recipes

→ Can I use frozen cranberries?

Yes, you can! Just make sure to fold them gently into the batter without thawing.

→ Can I make these muffins gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.

→ How should I store leftover muffins?

Store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

→ Can I add nuts to the recipe?

Yes, feel free to add chopped walnuts or pecans for a delightful crunch!