Save It Moist, fluffy muffins bursting with tart cranberries and zesty orange—perfect for holiday breakfasts or snacks.
I have always enjoyed these muffins during the holidays as they bring a festive touch to breakfast and snacks.
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.
Save It This recipe has become a family favorite, often shared around the breakfast table during festive gatherings.
Notes
For a glaze, mix 1/2 cup powdered sugar with 1–2 tbsp orange juice and drizzle on cooled muffins.
Pairings
Pair with a light breakfast tea or sparkling wine for a festive touch.
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.
Save It Enjoy these festive muffins fresh or store in an airtight container for up to 3 days.
Recipe FAQs
- → Can I substitute buttermilk in this muffin?
Yes, plain yogurt or sour cream can be used as a substitute to keep the muffins moist and tender.
- → Are fresh cranberries necessary or can I use dried?
Dried cranberries can be used but reduce the sugar slightly since dried ones are sweeter than fresh.
- → What baking pan is best for these muffins?
A 12-cup muffin tin lined with paper liners or well-greased is recommended for even baking and easy removal.
- → How do I know when the muffins are done?
They’re ready when tops turn golden and a toothpick inserted in the center comes out clean.
- → Can I add nuts to these muffins?
Yes, chopped walnuts or pecans can be folded in for extra texture, but they are optional.
- → Is there a way to add extra sweetness or glaze?
A simple glaze can be made using powdered sugar and orange juice to drizzle over cooled muffins.