Cranberry Orange Muffins Recipe

Cranberry orange muffins, filled with tangy, fresh cranberries and sweet orange, are perfect for holiday weekend breakfasts but easy to make any day.


-Zest of 1 orange -½ cup granulated sugar -1 cup roughly chopped fresh cranberries -2 ¼ cups all-purpose flour -¼ cup light brown sugar -¾ teaspoon baking soda -¼ teaspoon salt -1 large egg -¼ cup orange juice -¾ cup buttermilk -6 tablespoons vegetable oil -Coarse sugar for topping


Warm the oven up to 425°F. Put paper covers in 12 standard muffin cups or spray them with cooking spray that doesn't stick.

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Combine orange zest and sugar in a small bowl. Mix the two with your fingertips to moisten and fragrance the sugar. Stir in cranberries; reserve.

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Mix flour, brown sugar, baking soda, and salt in a large bowl. In another bowl, mix egg, orange juice, buttermilk, and oil. Stir wet components into a small dry well. Add sugar and cranberries.

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Using a big (3 tablespoons) cookie scoop, pour the batter evenly into the muffin holes that have been prepared. Add coarse sugar to the tops.

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Baking at 425°F for 10 minutes. Bake for another 6-7 minutes at 350°F until the tops are golden and a toothpick inserted into the center comes out clean. Keep the oven door closed.

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Allow the muffins to cool for approximately five minutes in the pan before transferring them to a wire rack to complete the cooling process.

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Serving: 1marshmallow | Calories: 67kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.05g | Monounsaturated Fat: 0.001g | Sodium: 6mg | Potassium: 1mg | Fiber: 0.01g | Sugar: 16g | Calcium: 1mg | Iron: 0.02mg 

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