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- 1 ½ cups all-purpose flour - ¾ cup granulated sugar - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - 1 large egg - ¾ cup buttermilk (or plant-based milk) - ⅓ cup vegetable oil - Zest of 1 large orange - 1 cup fresh or frozen cranberries (chopped if large) - 1 teaspoon vanilla extract - Optional: ½ cup chopped walnuts or almonds for added crunch These ingredients come together to create a delightful muffin. The all-purpose flour forms the base, while granulated sugar adds sweetness. Baking powder and baking soda give the muffins a nice rise. Ground cinnamon and salt enhance the flavor profile, making it warm and inviting. For the liquid ingredients, you’ll need a large egg, buttermilk, and vegetable oil. The egg binds everything together, while buttermilk adds moisture. Vegetable oil ensures a tender texture. Flavor bursts from the orange zest and vanilla extract. This is where the magic happens! The cranberries provide tartness. You can use fresh or frozen, depending on your preference. If you want extra texture, consider adding chopped walnuts or almonds. They bring a nice crunch to every bite. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This step is key for even baking. Line a muffin tin with paper liners or grease it lightly. This helps the muffins release easily after baking. 2. Mix the dry ingredients. In a large bowl, combine 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon. Whisk them together until they blend well. This creates a nice base for your muffins. 3. Combine the wet ingredients. In another bowl, whisk together 1 large egg, ¾ cup buttermilk (or plant-based milk), ⅓ cup vegetable oil, the zest of 1 large orange, and 1 teaspoon vanilla extract. Mix until smooth. These ingredients add moisture and flavor. 4. Fold in cranberries and nuts. Gently pour the wet mix into the dry mix. Fold them together until just combined. Be careful not to overmix. Then, add 1 cup of chopped cranberries and optional ½ cup of chopped walnuts or almonds. Fold them in until they are evenly spread through the batter. 1. Portion the batter into muffin cups. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. This ensures they have room to rise. 2. Bake at the right time and temperature. Place the muffin tin in your preheated oven. Bake for 18-20 minutes. Stick a toothpick in the center of a muffin. If it comes out clean, they are ready. 3. Cool the muffins. Let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them firm up and keeps them from getting soggy. Enjoy the lovely aroma as they cool! To make the best cranberry orange muffins, avoid overmixing the batter. Mix just until the flour disappears. This keeps your muffins light and fluffy. If you mix too much, you might end up with tough muffins. Next, ensure your cranberries are evenly distributed. After folding in the cranberries, check for clumps. You want each muffin to have a burst of cranberry goodness. If you see any large clumps, break them apart gently with your spatula. Adding spices can boost the flavor of your muffins. Ground nutmeg or ginger can add a warm spice note. Start with a pinch and taste the batter. You can also adjust the orange zest for a brighter citrus flavor. For storing muffins, keep them fresh longer. Place them in an airtight container. You can store them at room temperature for a few days. If you want to keep them longer, freeze the muffins. Just wrap them well in plastic wrap and then place them in a freezer bag. They can last for up to three months in the freezer. Pro Tips Use Fresh Cranberries: Fresh cranberries give the best flavor and texture. If using frozen, make sure not to thaw them before adding to the batter to avoid excess moisture. Don't Overmix: Gently folding the batter helps maintain a tender muffin. Overmixing can lead to dense and tough muffins. Cool Before Serving: Allowing the muffins to cool for a few minutes in the pan helps them set and makes them easier to remove without breaking. Add a Zesty Glaze: For an extra burst of flavor, drizzle a simple glaze made from powdered sugar and orange juice over the cooled muffins. {{image_2}} You can easily adapt the recipe for different diets. For a gluten-free option, use gluten-free flour. Just make sure it measures the same as all-purpose flour. This keeps the texture light and fluffy. If you want a plant-based twist, replace buttermilk with almond or soy milk. These substitutes blend well and keep the muffins moist. Feel free to play with flavors. You can swap cranberries for blueberries or raspberries. They add a nice burst of sweetness. If you like nuts, try using pecans or pistachios instead of walnuts. These nuts provide a unique crunch. You can also mix in some coconut flakes for a tropical touch. Each variation brings its own charm to the muffins. You can keep your cranberry orange muffins at room temperature. Place them in a sealed container. This helps keep them fresh for up to three days. If your kitchen is warm, you should refrigerate them. In the fridge, they can last about a week. Just remember, refrigeration may change their texture. Freezing is a great way to save muffins for later. To freeze, let them cool completely first. Wrap each muffin in plastic wrap tightly. Then, place them in a freezer bag. Make sure to squeeze out the air. They can stay good for about three months in the freezer. To thaw, take a muffin out and leave it at room temperature. This usually takes about an hour. If you want it warm, pop it in the microwave for 15 seconds. Enjoy your muffins just like fresh! Can I use dried cranberries instead of fresh? Yes, you can use dried cranberries. They add a sweet burst of flavor. Just soak them in warm water for about 10 minutes. Drain and pat them dry before adding to the batter. This helps them to be less chewy and more plump. How do I make these muffins vegan? To make vegan cranberry orange muffins, swap the egg for a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, then let it sit for 5 minutes. Also, replace buttermilk with plant-based milk and a splash of vinegar. Use vegetable oil as your fat for a great texture. What can I serve with cranberry orange muffins? You can serve these muffins with a cup of tea or coffee. They pair well with a light yogurt or a simple fruit salad. For an extra treat, drizzle a bit of orange glaze on top. This adds sweetness and a nice shine. You learned how to make delicious cranberry orange muffins with a simple recipe outline. We covered the key ingredients, preparation steps, baking methods, and tips for success. Remember to avoid overmixing for the best texture and feel free to explore variations. Storing them properly keeps your muffins fresh longer. Enjoy this fun baking experience and delight in your tasty results. Making these muffins is easy, and you can customize them to suit your taste. Happy baking!

Cranberry Citrus Bliss Muffins

Delicious muffins bursting with the flavors of cranberry and orange.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.75 cups granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 large egg
  • 0.75 cups buttermilk (or plant-based milk)
  • 0.33 cups vegetable oil
  • 1 large orange zest
  • 1 cups fresh or frozen cranberries (chopped if large)
  • 1 teaspoon vanilla extract
  • 0.5 cups chopped walnuts or almonds (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
  • In another bowl, whisk together the egg, buttermilk, vegetable oil, orange zest, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and gently fold together until just combined; be careful not to overmix.
  • Gently fold in the cranberries and nuts, if using, until evenly distributed throughout the batter.
  • Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm, optionally dusted with powdered sugar or drizzled with orange glaze.
Keyword breakfast, cranberry, muffins, orange