Brighten your morning routine with these delightful Cranberry Orange Muffins, where the tartness of fresh cranberries meets the zesty sweetness of juicy oranges. Perfectly moist and bursting with flavor, these muffins make for an ideal breakfast treat or a satisfying snack any time of day. Whether you’re preparing for a cozy family brunch or looking to impress guests at a gathering, these muffins are sure to be a crowd-pleaser. With their vibrant color and irresistible aroma, they not only taste amazing but also bring a cheerful pop to your table. Let’s dive into this easy recipe that’s packed with wholesome goodness and delightful flavors!

Fluffy Cranberry Orange Muffins

Recipe by riehlfood.com

5.0 from 2 votes

Difficulty: Easy

Servings

muffins

Prep time

minutes

Cooking time

minutes

These Cranberry Orange Muffins are a delightful fusion of tangy cranberries and fragrant orange zest, creating a refreshing twist on the classic muffin. Each bite offers a perfect balance of sweet and tart, complemented by a light, fluffy texture that melts in your mouth. The addition of orange juice enhances the flavor profile, elevating these muffins to a new level of deliciousness. Baked to golden perfection, they’re a wonderful way to start your day or enjoy as a midday treat. With simple ingredients and straightforward instructions, you’ll have a batch of these scrumptious muffins ready to enjoy in no time. Get ready to savor the vibrant flavors of cranberry and orange in every delicious bite!

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Ingredients

2 cups fresh cranberries
2 cups white flour or regular whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
⅓ cup melted coconut oil or extra-virgin olive oil
¾ cup honey or maple syrup
2 eggs, preferably at room temperature
1 cup plain Greek yogurt
2 teaspoons vanilla extract
Zest from 1 medium orange (about 1 teaspoon)
1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top

Directions

Preheat the oven to 400° F. Grease all 12 cups of your muffin tin or line them with papers, if necessary.
In a food processor, process the cranberries for about 5 seconds, until they are broken into little bits (but not puréed). Set aside.
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine.
In a medium mixing bowl, combine the oil and honey and beat together with a whisk. Add the eggs and whisk to combine, then add the yogurt, vanilla and orange zest. Mix well.
Pour the wet ingredients into the dry and mix just until combined (a few lumps are ok). Gently fold the cranberry pieces into the batter.
Divide the batter evenly between the 12 muffin cups (they will be quite full). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 15 to 18 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. (You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan).

Fluffy Cranberry Orange Muffins