Pin It Moist, fluffy muffins bursting with tart cranberries and zesty orange—perfect for holiday breakfasts or snacks.
This recipe quickly became a holiday favorite with friends and family because of its bright flavors and easy preparation.
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
- Step 1:
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- Step 2:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Step 3:
- In another bowl, whisk eggs, oil, buttermilk, orange zest, orange juice, and vanilla until well combined.
- Step 4:
- Pour wet ingredients into dry ingredients. Stir gently just until combined do not overmix.
- Step 5:
- Fold in cranberries and nuts (if using).
- Step 6:
- Divide batter evenly among muffin cups. Sprinkle with coarse sugar and extra orange zest if desired.
- Step 7:
- Bake 18–20 minutes or until tops are golden and a toothpick inserted in the center comes out clean.
- Step 8:
- Cool in pan for 5 minutes then transfer to a wire rack to cool completely.
Pin It These muffins always bring joy to family breakfasts especially during festive gatherings.
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.
Pin It These muffins are a simple yet impressive treat perfect for sharing or gifting during the holidays.
Recipe Questions & Answers
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work well. Thaw slightly and halve larger berries to ensure even distribution and prevent too much moisture in the batter.
- → What can I substitute for buttermilk?
Use plain yogurt or sour cream for extra moisture. Alternatively, mix milk with 1 tsp lemon juice or vinegar as a buttermilk substitute.
- → How do I prevent the muffins from becoming too dense?
Mix wet and dry ingredients until just combined. Overmixing can develop gluten and result in tougher muffins.
- → Can nuts be omitted or replaced?
Yes, nuts are optional. Omit for nut-free versions or substitute with seeds like pumpkin or sunflower for added texture.
- → Is there a way to add a glaze or topping?
A simple glaze can be made by mixing powdered sugar with fresh orange juice and drizzling it over cooled muffins. Coarse sugar and extra zest also add a festive crunch on top.
- → What temperature and time are best for baking?
Bake muffins at 400°F (200°C) for 18–20 minutes until golden on top and a toothpick comes out clean.