Cranberry Orange Muffins

Cranberry and orange were made for each other—and the proof is in these cranberry orange muffins. We especially love cranberry orange muffins for their perfectly balanced and cozy flavor profile—sweet, tart, citrusy, with a touch of warmth from ground spices like cinnamon and nutmeg.

These cranberry orange muffins are made in a similar fashion to many butter-based cakes, which results in a lighter, softer, more tender muffin. Perfect for chilly fall mornings, you’ll want to make these soft and flavorful muffins again and again.

Learn how to make cranberry orange muffins, and freeze a few so you're never without a muffin when you want one.

Tips for the Best Cranberry Orange Muffins

For outstanding muffins, even company-worthy ones, take note of these important tips:

• Get an extra orange: You should only need one orange for this recipe, but always grab two just in case. You don't want to be short on the zest and juice.
• Don't skip the zest: You can use bottled orange juice instead of fresh-squeezed, but you really need the orange zest. In that case, go ahead and use the fresh juice, too.
• Use the right salt: You can use table salt if that's what you have on hand, but be sure to only use half the amount of salt. Kosher salt has larger crystals. Table salt has smaller crystals, so you need less.
• Any cranberry will work: Frozen cranberries will work in this recipe. But cranberries should be frozen when added to the batter. Do not thaw cranberries beforehand. 
• Follow the baking steps: We love a fluffy muffin with a tall crown. In order to get a better rise, we implement two strategies. First, allow the batter to rest for 10 minutes after scooping it into the muffin tins. This gives the baking powder a head start before hitting the hot oven. Second, we let the muffins bake at a higher temperature for the first 8 minutes, then allow them to finish baking at a lower oven temperature. This initial blast of heat creates a taller crown on the muffin. When reducing the oven temperature, be sure to keep the oven door shut. 
• Make a fun topping: We like the crunch of turbinado sugar—and you won't have a sticky glaze to contend with. But sparkling sugar or granulated sugar will work, although you won’t have as much texture. 

Ingredients for Cranberry Orange Muffins

Gather a few baking essentials, plus the cranberries and oranges to make these muffins. Here's what you'll need:

• Sugar: White granulated sugar adds sweetness.
• Orange zest: When combined with the sugar, it infuses the batter with a floral orange flavor.
• Butter: Unsalted butter is preferred, but if you use salted, cut back on how much salt you add.
• Eggs: You'll need two. They provide volume and help bind the batter.
• Vanilla extract: This essential cooking ingredient elevates the flavor of the muffins.
• Sour cream: Just a bit helps makes the muffins more cake-like and tender.
• All-purpose flour: This type of flour gives the perfect density and fluffy crumb.
• Baking powder and baking soda: These leavening ingredients help the muffins rise tall and proud.
• Kosher salt: If you use table salt, cut the amount in half.
• Cinnamon and nutmeg: Warming spices are perfect in these muffins.
• Whole milk: Helps moisten the batter.
• Orange juice: Adds more orange flavor and helps moisten the batter.
• Fresh or frozen cranberries: You can use either, but don't thaw the frozen berries if you use them.
• Turbinado sugar: For a crunchy topping.

How To Make Cranberry Orange Muffins

For optimal muffin magic—tall, proud crowns with a fluffy, cake-like interior—you'll want to follow these directions carefully. They're a little different from most muffin recipes. Full instructions with step-by-step photos are below, but here's a brief recap:

• Step 1. Fill a muffin pan with paper liners, and preheat oven.
• Step 2. Rub together orange zest and sugar.
• Step 3. Cream butter and orange zest-sugar mixture. Then, add eggs, one at a time. Finish the wet mixture by adding vanilla extract, sour cream, and orange juice.
• Step 4. In a separate bowl, combine the dry ingredients.
• Step 5. Then, alternate adding the dry ingredients and milk to the wet ingredients until just mixed.
• Step 6. Fold in the cranberries.
• Step 7. Scoop the batter into the paper-lined muffin cups. Sprinkle with turbinado sugar. Let the unbaked muffins sit for a few minutes to activate the leavening ingredients.
• Step 8. Bake muffins first at 425°F and then lower to 350°F. This will help the muffins rise quickly for a tall crown. Once baked and golden brown, remove the muffins from the oven, and let cool.

How To Store Cranberry Orange Muffins

Leftover orange cranberry muffins can be stored in an airtight container at room temperature for 2 days. Or move the container to the fridge, and they'll last up to 5 days.

Reheat the chilled muffins for a few seconds in the microwave, or warm them in a 350°F oven for 5 to 10 minutes.

Can You Freeze Cranberry Orange Muffins?

Yes, you can freeze cranberry orange muffins. Once baked and full cooled, move the muffins to a ziplock bag, and store them in the freezer. Alternatively, you can wrap each muffin individually with storage wrap, then aluminum foil. Freeze up to 2 months.

More Muffin Recipes

Muffins and quick breads are the ultimate make-ahead breakfast and snack options. Here are a few more favorites:

• Pumpkin-Chocolate Chip Muffins
• Banana Muffins
• Bakeshop Blueberry Muffins
• Coffee Cake Muffins
• Pumpkin Cream Cheese Swirl Muffins
• Pumpkin Spice Muffins
  
• Apple-Spice Muffins With Oat Streusel