Cranberry Orange Muffins

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




  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.


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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