Fruit Desserts/ Muffins & Quick Breads

Cranberry Orange Muffins

April 6, 2014

Light, moist, delicate and cakey muffins with a subtle orange flavor which complements the dried cranberries.

Cranberry Orange Muffins (3)

Today’s muffins are made with oranges and cranberries. That means they’re healthy, right?

Cranberry Orange Muffins (2)

Let me tell you a secret. I don’t really care for dried cranberries. But for some reason, I LOVE them when they’re in muffins. And cakes. And sweet rolls. And every sweet goodie.
So basically, eating these muffins makes me feel healthy for some odd reason.

Cranberry Orange Muffins (5)

These muffins are delicate, cakey and extra moist! So, if you like your muffins moist, then this is the muffin for you. If you prefer bakery-like, bread-y muffins try my Bakery-Style Muffins Recipe.
The orange flavor is subtle. If you want a stronger orange flavor, add one more tablespoon of orange zest.

Cranberry Orange Muffins (4)

I like to use both melted butter and oil in my recipes. Butter for taste and delicate crumb, and oil for fluffiness and moistness. And this muffin is all of those things – fluffy, moist and delicate. The buttermilk adds moistness as well.

Cranberry Orange Muffins

Muffins are not only delicious, but also versatile and always so easy to make. All it takes is to mix dry ingredients together, wet ingredients together, combine the two – and you’re done. No mixer involved. No hassle.

Cranberry Orange Muffins (6)
Read lots of tips about baking muffin here.

 

Cranberry Orange Muffins
Yields: 12 standard-size muffins
 
Light, moist, delicate and cakey muffins with a subtle orange flavor which complements the dried cranberries.
Ingredients
  • 1¾ cups (250 grams or 8.8 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1¼ cups (250 grams or 8.8 ounces) granulated sugar
  • 2 large eggs
  • ¾ cup buttermilk
  • ¼ cup (57 grams or 2 ounces) butter, melted and cooled
  • ⅓ cup canola oil (or vegetable, safflower)
  • ¼ cup freshly squeezed orange juice (one orange should be enough)
  • 1 tablespoon orange zest (1-2 oranges)
  • ½ teaspoon vanilla extract
  • 1 teaspoon orange extract (optional)
  • 1 cup dried cranberries
Instructions
  1. Preheat oven to 200C/400F degrees. Butter 12 muffin cups or line them with liner paper.
  2. In a large bowl sift together flour, baking powder, baking soda and salt. Add sugar and mix. Set aside.
  3. In a medium bowl, whisk the eggs with the buttermilk, melted butter, oil, orange juice and zest, vanilla and orange extract. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. Fold in dried cranberries.
  4. Divide the mixture evenly between the muffin cups. Bake for 15-20 minutes, until a toothpick inserted into the center of the muffin comes out clean. Transfer to a wire rack and let cool for 8 minutes before removing from pan.
Notes
- Muffins are best the same day they are made, but can be stored in an airtight container at room temperature for up to 2 days.
- Muffins can be frozen for up to 2 months.

 

If you love oranges, try this moist chocolate-orange cake:

Chocolate Orange Marble Cake

Chocolate Orange Marble Cake 5 (2)

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13 Comments

  • Reply
    Winnie
    April 6, 2014 at 3:41 pm

    יאוווו המאפינס נראים מדהיםםםםםםםםם
    ואנחנו מאד מאד אוהבים חמוציות כך שבטוח אנסה אותם
    כמובן אחרי פסח
    בהזדמנות הזאת אני אאחל לך גם (ולכל משפחתך) פסח נהדרררררר

    • Reply
      Shiran
      April 6, 2014 at 5:30 pm

      תודה רבה וויני! בדיוק אתמול ביקרתי בבלוג שלך, ודפדפתי בו לא מעט 🙂 הוא מקסים!
      שיהיה לך חג מקסים ושמח!

  • Reply
    Aimee / WallflowerGirl.co.uk
    April 8, 2014 at 11:36 am

    I’m the same, I wouldn’t tend to eat dried cranberries on their own… but put them in a muffin and it’s YUM! It’s the same with coffee, I hate drinking it but coffee flavoured cake is one of my favourites. Anyway, these sound so good and the texture looks so spot on… mmmm!

    • Reply
      Shiran
      April 8, 2014 at 4:24 pm

      I will never say no to coffee 🙂 Especially if it’s mixed with white chocolate… Love that combination! Thanks for stopping by Aimee 🙂

  • Reply
    Helen @ Scrummy Lane
    April 8, 2014 at 1:00 pm

    What cute little muffins, Shiran! I love the idea of combining cranberry with orange. Reminds me of holiday times!

    • Reply
      Shiran
      April 8, 2014 at 4:18 pm

      Thanks Helen 🙂

  • Reply
    Lisa @ Simple Pairings
    April 8, 2014 at 10:46 pm

    These muffins look incredible! Love cranberry and orange together.

    • Reply
      Shiran
      April 9, 2014 at 6:29 am

      Thanks Lisa 🙂

  • Reply
    Stephanie
    March 7, 2015 at 4:55 pm

    This is the best recipe for muffins that I have tried. I have also tried it with lemon zest + juice replacing the orange, and with raisins (good) or blueberries (very good) replacing the cranberries. Next trial will be with dried apricots and apricot nectar!

    • Reply
      Shiran
      March 17, 2015 at 2:05 pm

      The add-ins you’ve tried sound amazing! White or dark chocolate chips are also perfect with these orange muffins!

  • Reply
    Adeline Lee
    April 21, 2015 at 9:47 pm

    Hi, juz to clarify 250 gm flour shd it be
    1 3/4 or 2 cups? In yr other recipe 250gm was stated as 1 3/4 cup. Thanks!

    • Reply
      Shiran
      April 22, 2015 at 5:12 am

      Hi Adeline! There are a few ways to measure flour. Some say 1 cup equals 125 grams while others 135-140 grams. There is no right or wrong I believe, since not everyone is familiar with how to measure flour correctly. While I used to think 125 grams is more correct, I changed my mind after testing that issue with my friends (their result was always around 140 grams). I then changed it in older posts, but I guess I missed a few. To answer your question 1 cup=140g. Sorry for the confusion!

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