Moist Cranberry Orange Muffins with Fresh Orange Zest and Sweetened Cranberries

These Cranberry Orange Muffins are a perfect blend of bright citrus flavor and juicy cranberries, with a soft, moist crumb that makes them irresistible. Each bite combines the tang of orange zest and the sweetness of cranberries, creating a refreshing yet comforting muffin. These muffins are an excellent choice for holiday mornings, brunch spreads, or as an everyday snack!

Why You’ll Love This Recipe

• Flavorful Combination: The sweet, citrusy taste of orange and the slightly tart cranberries are a classic, crowd-pleasing pairing.
• Moist and Soft: Adding both butter and oil keeps these muffins perfectly moist with a tender crumb.
• Easy to Make: Simple ingredients and straightforward steps make this a go-to recipe for any baking level.
• Perfect for Gifting: Pack these muffins up for a thoughtful holiday gift that everyone will love.

Ingredients

• 1 cup dried sweetened cranberries
• 1/3 cup fresh orange juice (from one orange)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 cup unsalted butter (1 stick), at room temperature
• 1 tablespoon fresh orange zest (from one orange)
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon orange extract
• 2 tablespoons oil (vegetable, canola, or olive)
• 1/2 cup milk (whole milk preferred for richness)

Step-by-Step Instructions

Preheat Oven and Prepare Ingredients

1. Preheat the oven to 375°F (190°C). Line a muffin pan with paper liners. Zest one whole orange (about 1 tablespoon) and squeeze the juice (about 1/3 cup). Set the zest aside for the batter.

Simmer the Cranberries

2. In a small saucepan, combine the orange juice and dried cranberries. Bring to a gentle simmer over medium heat and cook for about 5 minutes, stirring occasionally. This step plumps up the cranberries, infusing them with orange flavor. Remove from heat and set aside to cool.

Combine Dry Ingredients

3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground ginger until well combined.

Prepare Wet Ingredients

4. In the bowl of an electric mixer, cream together the softened butter, orange zest, and sugar on medium speed until light and fluffy, about 2 minutes.
5. Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract, orange extract, and oil, and mix until smooth.

Combine Dry and Wet Ingredients

6. Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Start by adding half of the flour mixture, followed by some milk, and then repeat until both are fully incorporated. This helps to keep the batter smooth and prevents overmixing.
7. Gently fold in the cranberries and any remaining orange juice, being careful not to overmix.

Fill Muffin Pan and Bake

8. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
9. Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out with moist crumbs but no wet batter.

Cool and Serve

10. Transfer the muffins to a wire cooling rack to cool completely before serving.

Kitchen Equipment Needed

• Muffin pan and paper liners
• Large and medium mixing bowls
• Small saucepan
• Whisk and spatula
• Electric mixer or hand mixer
• Measuring cups and spoons
• Zester and juicer for the orange

Serving and Storage Tips

• Serving: These muffins are delicious when served warm or at room temperature. Pair them with butter or cream cheese for a little extra indulgence.
• Storage: Store in an airtight container at room temperature for up to 3 days.
• Freezing: Freeze individually wrapped muffins for up to 2 months. Thaw at room temperature or warm in the microwave for a quick snack.

Variations

• Cranberry Swap: Use fresh or frozen cranberries for a more tart flavor. Chop them and add a bit of extra sugar if desired.
• Cinnamon Spiced: Add 1/2 teaspoon ground cinnamon for a warm, spiced twist.
• Nutty Addition: Stir in 1/2 cup of chopped walnuts or pecans for added crunch and flavor.
• Glazed Option: Drizzle a simple glaze made of powdered sugar and orange juice over cooled muffins for extra sweetness.

Helpful Notes and Tips

• Room Temperature Ingredients: Use room temperature butter, eggs, and milk for the best texture and even mixing.
• Alternating Ingredients: Adding the dry ingredients in stages with the milk prevents the batter from becoming overly thick and helps keep it smooth.
• Zest for Freshness: Orange zest enhances the flavor significantly—avoid skipping it if possible!

Frequently Asked Questions

1. Can I use fresh cranberries instead of dried?
Yes, but fresh cranberries are more tart. Chop them and consider adding an extra tablespoon of sugar to the batter to balance the flavor.

2. What can I use instead of orange extract?
Orange extract deepens the citrus flavor, but you can omit it if you prefer a milder taste. Use extra zest or a splash more of orange juice instead.

3. Can I make these muffins gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free baking flour blend for similar results.

4. How can I make these muffins dairy-free?
Use dairy-free butter, milk, and yogurt for a dairy-free version. Coconut milk or almond milk works well.

5. Can I add a streusel topping?
Yes! A streusel topping with brown sugar, flour, and butter makes a delicious addition for extra texture and sweetness.

These Cranberry Orange Muffins are a perfect choice for any breakfast or snack, bringing bright, seasonal flavors that everyone will enjoy. With their moist, fluffy texture and sweet-tart taste, they’re sure to be a hit!

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