Cranberry Orange Muffins
Light, moist, delicate and cakey muffins with a subtle orange flavor and bursting with cranberries.
Ingredients
- 1 ¾ cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups (250g) granulated sugar
- 2 large eggs
- ¾ cup buttermilk
- ¼ cup (57g) unsalted butter, melted and cooled
- ⅓ cup canola oil (or vegetable, safflower)
- ⅓ cup (80ml) freshly squeezed orange juice (1-2 oranges)
- 1 tablespoon orange zest (1-2 oranges)
- ½ teaspoon vanilla extract
- 1 teaspoon orange extract or orange liqueur (optional)
- 1 cup dried or fresh cranberries
Instructions
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If using dried cranberries, combine the cranberries and orange juice first to sit and soak for a few minutes. *Strain cranberries out of the juice when adding to the muffin batter.
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Preheat oven to 400°F/200°C degrees. Butter 12 muffin cups or line them with muffin liners.
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In a large bowl sift together flour, baking powder, baking soda and salt. Add sugar and mix. Set aside.
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In a medium bowl, whisk the eggs with the buttermilk, melted butter, oil, orange juice* and zest, vanilla and orange extract (if using). 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 cranberries.
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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.
Recipe Notes
Serving & Storing
- While these muffins are amazing on their own, I love adding a little honey butter spread or sweetened cream cheese schmear. If you want to make a quick homemade orange glaze, just add 1 cup powdered sugar to 2 or 3 tablespoons of orange juice!
- 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.