Cranberry Orange Muffins
Yields: 12 standard-size muffins
Light, moist, delicate and cakey muffins with a subtle orange flavor which complements the dried cranberries.
  • 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
  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.
- 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.
Recipe by Pretty. Simple. Sweet. at