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+ servings

Cranberry Orange Muffins

Light, moist, delicate and cakey muffins with a subtle orange flavor and bursting with cranberries.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
YIELD 12 standard-size muffins


  • 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
  • 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 400°F/200°C degrees. Butter 12 muffin cups or line them with muffin liners.

  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.

Recipe 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.