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; 1/4 teaspoon salt; 1/2 cup unsalted butter, melted; 2 large eggs; 3/4 cup buttermilk; 1 tablespoon orange zest; 1/2 cup orange juice; 1 cup fresh or frozen cranberries

Highlighted under: Baking Favorites

I absolutely love making these Moist Orange Cranberry Muffins, especially during the cooler months when I want something warm and flavorful. The combination of zesty oranges and tart cranberries creates a delightful contrast that I can't resist. I've tried various recipes, but this one truly nails the balance, resulting in a moist and fluffy texture that everyone enjoys. Plus, they’re perfect for breakfast or as an afternoon snack with a cup of tea or coffee. Give them a try; you won’t regret it!

Created by

Lena

Last updated on 2026-02-01T15:22:31.075Z

When I first experimented with these muffins, I decided to incorporate fresh orange juice and zest, which really elevated the flavor profile. The cranberries add a wonderful tartness that complements the sweetness perfectly. I found that folding the cranberries in gently helps prevent them from breaking apart and coloring the batter too much, so I make sure to do this when preparing the mixture.

Another tip I discovered is allowing the muffins to cool in the pan for a few minutes before transferring them to a wire rack. This helps maintain their shape, ensuring they don't fall apart when being moved. The result is a batch of beautiful, fully-formed muffins that are just as delightful to look at as they are to eat!

Why You'll Love These Muffins
Zesty orange flavor that brightens your day
Bursting with fresh cranberries for a perfect tart balance
Moist texture that stays delicious for days

Understanding the Ingredients

The success of these Moist Orange Cranberry Muffins largely hinges on the quality of your ingredients. Using fresh cranberries, whether in-season or frozen, provides a burst of natural tartness that beautifully balances the sweet dough. If fresh cranberries aren't available, you can substitute them with dried cranberries, though I'd recommend lowering the sugar slightly to maintain that essential tart flavor.

Buttermilk is another crucial ingredient in this recipe. It not only adds richness but also reacts with the baking soda to create a tender and moist crumb. If you don’t have buttermilk on hand, a quick substitute can be made by mixing 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice—let it sit for about 5 minutes before use.

Perfecting the Technique

When combining wet and dry ingredients, it’s vital not to overmix the batter. Overworking it can lead to muffins that are dense instead of light and fluffy. I recommend mixing until you see a few flour streaks remaining—this helps keep the muffins tender. Gently fold in the cranberries to ensure they are evenly distributed without breaking them apart.

Baking time is critical for optimal texture. Keep a close eye on your muffins in the last few minutes of baking. When they are golden brown around the edges and a toothpick inserted in the center comes out clean, they’re ready. If you're unsure, slightly underbaking is better than overbaking. You can always return them to the oven for a few extra moments if needed.

Ingredients

Gather these fresh ingredients to create your muffins:

For the Muffins

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
3/4 cup buttermilk
1 tablespoon orange zest
1/2 cup orange juice
1 cup fresh or frozen cranberries

Make sure your ingredients are well-prepared for the best results!

Instructions

Here's how to create these delicious muffins:

Preheat the Oven

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

Mix Dry Ingredients

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

Prepare Wet Ingredients

In another bowl, beat together melted butter, eggs, buttermilk, orange zest, and orange juice until smooth.

Combine and Fold

Add the wet ingredients to the dry ingredients, mixing until just combined. Gently fold in the cranberries.

Fill Muffin Tins

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Cool

Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Enjoy your delicious muffins with a cup of tea or coffee!

Pro Tips

For best results, ensure your baking powder is fresh for maximum rise. Also, using fresh cranberries rather than dried will enhance the flavor and texture.

Storage and Freezing

These muffins are incredibly versatile when it comes to storage. Once fully cooled, you can keep them in an airtight container at room temperature for up to three days. For longer freshness, they freeze wonderfully. Just make sure to wrap each muffin individually in plastic wrap before placing them in a sealable freezer bag. They will last up to three months in the freezer.

To enjoy a frozen muffin, simply remove it from the freezer and let it thaw at room temperature or pop it in the microwave for about 20-30 seconds. This will restore its moist texture and flavor, making it just as delightful as when it was fresh out of the oven.

Serving Suggestions

These Moist Orange Cranberry Muffins shine as a breakfast option, but they can also be transformed into a more decadent treat. Consider serving them with a dollop of cream cheese frosting or a simple glaze made from powdered sugar and orange juice for an extra touch of sweetness. A sprinkle of chopped nuts on top before baking can add a delightful crunch and enhance their visual appeal.

Pair your muffins with a warm cup of tea or coffee for a cozy afternoon snack. They also make beautiful additions to brunch spreads. Whether you’re hosting guests or enjoying a quiet morning at home, these muffins deliver warmth and comfort in every bite.

Questions About Recipes

→ Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well! Just make sure to keep them frozen until you are ready to fold them into the batter.

→ How can I make these muffins vegan?

You can substitute the eggs with flax eggs and use a plant-based milk instead of buttermilk. Also, replace the butter with a vegan alternative.

→ How do I store leftover muffins?

Store them in an airtight container at room temperature for up to 2 days, or refrigerate them for longer freshness.

→ Can I freeze the muffins?

Yes, these muffins freeze well. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months.