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Delicious Cranberry Orange Muffins Recipe

The cranberry and orange flavors really shine in these delicious muffins. Serve them at your next brunch!

Total Time45 minutes
Yields12 muffins


2 cups unbleached all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 stick unsalted butter, softened, plus more for preparing the muffin tin
1 tbsp grated orange zest
3/4 cup granulated sugar, plus
1 tbsp for sprinkling on top of muffins
2 large eggs
1/2 cup milk
2 cups fresh or frozen cranberries



Preheat oven to 375 degrees F.


Lightly butter a 12-muffin tin (or line with paper liners).


Combine flour, baking powder, and salt in a medium bowl and set aside.


In a stand mixer fitted with the paddle attachment cream the butter, orange zest, and sugar until fluffy.


Add the eggs, one at a time, mixing well after each addition. Add the dry ingredients in thirds, alternating with the milk until just combined. Stir in the cranberries.


Divide the batter evenly into the muffin tin and sprinkle each muffin with sugar.


Bake until golden brown, 25 - 30 minutes.


Cool muffins in the pan on a rack.


If using dried cranberries, combine 1 cup dried cranberries with 1/4 cup fresh orange juice or water, bring to a simmer, remove from heat and set aside to cool. Strain liquid and fold cranberries into batter as for fresh cranberries above.