Cranberry Orange Muffins

Many, many moons ago back in the beginning of my blogging days, Dunkin’ had a cranberry orange muffin as their featured muffin for fall. I think I probably ate a hundred of them while they were available. And then one day, they were just gone. Unable to give up that sweet and tart breakfast delight, I set out to make some of my own.


As I think I’ve mentioned, when I switched over from Blogger to WordPress a decent amount of my recipes prior to 2012 didn’t come over. I tried to correct as many of them as possible, but in the end, there are still a bunch of recipes I need to recreate and share again with you. This is one of those recipes.

Perfectly sweet and tart, if you are a fan of cranberries, you’re going to really enjoy these muffins. Orange is a great partner to cranberry and the zest really pumps up the orange flavor in these muffins.

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Cranberry Orange Muffins

Sweet and tart, these Cranberry Orange Muffins are bursting with flavor and a great breakfast treat in the fall.

  • Author: NicholeL
  • Prep Time: 10 mins
  • Cook Time: 19 mins
  • Total Time: 29 mins
  • Yield: 12 muffins
  • Category: Muffins
  • Method: Baking

Ingredients

  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1/4 cup orange juice
  • 1 tsp vanilla extract
  • 1 egg
  • zest of 1 large orange
  • 2 cups +1 tbsp all purpose flour
  • 4 tsp baking powder
  • 1/2 tsp kosher salt
  • 12 oz. package fresh cranberries

Instructions

  1. Preheat the oven to 425 degrees. Line a muffin pan with liners.
  2. Place the cranberries in a large bowl and toss with the one tablespoon of all purpose flour.
  3. In a large bowl, whisk together the sugar, vegetable oil, milk, orange juice, vanilla extract, egg and zest.
  4. In a medium bowl, whisk together the 2 cups of flour, baking powder and salt.
  5. Gently whisk the wet ingredients into the dry until just combined. Add in the cranberries and fold with a spoon until fully combined.
  6. Fill each muffin liner to the top with the batter.
  7. Bake for 5 minutes, then reduce the temperature to 375 and bake 13-14 minutes more.
  8. Remove muffins from the oven and cool on a wire rack for 5 minutes, before removing from the muffin pan and cooling completely on the wire rack.

Notes

Muffins will keep in an airtight container for 3-4 days.

 

Keywords: cranberry orange muffins, cranberry, orange, muffins, breakfast, brunch, dessert,

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I loved these muffins so much I actually made them two weekends in a row. My coworkers devoured them the first time so I knew they’d do the same if I brought them in again.

I’m excited to be sharing this recipe as part of Cranberry Week – now in it’s third year! See all the tasty cranberry recipes being shared today below and follow #cranberryweek on social media for more ideas all week long.

2 Comments

  1. Orange and cranberries IS such a great flavor profile. I know that I would love these muffins.

  2. I love cranberry muffins these sound so good!

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