Table of Contents
Why You’ll Love These Easy Cranberry Orange Muffins
- One-bowl simplicity: Just one bowl for mixing means less cleanup and more time enjoying your muffins.
- Moist and tender crumb: Thanks to the Greek yogurt and coconut or olive oil, these muffins stay soft and delightful.
- Wholesome ingredients: Using whole wheat flour and natural sweeteners like honey or maple syrup keeps the muffins both healthy and flavorful.
- Bright, festive flavors: Fresh orange zest and tart cranberries make these muffins a wintertime favorite packed with fresh taste.
cranberry orange muffins
Ingredients
Equipment
Method
- Preheat the oven to 400 degrees Fahrenheit. Grease all 12 cups of your muffin tin or line them with papers, if necessary.
- In a food processor, process the cranberries for about 5 seconds, until they are broken into little bits (but not puréed). Set aside.
- In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine.
- In a medium mixing bowl, combine the oil and honey and beat together with a whisk. Add the eggs and whisk to combine, then add the yogurt, vanilla and orange zest. Mix well.
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the cranberry pieces into the batter.
- Divide the batter evenly between the 12 muffin cups (they will be quite full). Sprinkle the tops of the muffins with turbinado sugar.
- Bake the muffins for 15 to 18 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
- If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
Notes
Key Ingredients for Perfect Muffins
Whole wheat flour gives these muffins a hearty texture and nutty flavor while boosting fiber content. Using coconut or extra-virgin olive oil instead of butter keeps the crumb tender and moist without heaviness. Greek yogurt adds creaminess and moisture, improving texture and giving a subtle tang. Honey or maple syrup offers natural sweetness without overpowering the fruit flavors. Fresh orange zest is essential—it adds a lively citrus aroma and taste. Processing the cranberries briefly breaks them into small pieces, ensuring they distribute evenly for bursts of tartness in every bite.
The Secret to Intense Orange Flavor
To get that unforgettable orange flavor, rub the fresh orange zest directly into the dry flour mixture before adding your wet ingredients. This easy technique releases essential oils from the zest, infusing the entire batter with vibrant citrus notes that won’t fade during baking. It’s a simple step that makes a big difference in brightening the muffins’ flavor and making every bite sing with orange goodness.
How to Make Cranberry Orange Muffins
- Mix your dry ingredients and rub the orange zest into the flour.
- Whisk the oil, honey, eggs, yogurt, and vanilla together, then combine with the dry ingredients.
- Fold in the chopped cranberries gently.
- Bake the batter in a muffin tin until golden and a toothpick comes out clean.
These steps come together quickly for a no-fuss, delicious muffin that feels like a cozy hug. For other savory delights baked in a similar tin, check out these Terrific Mini Quiches in a Muffin Tin Recipe.
Pro Tip: How to Get Bakery-Style Domed Tops
If you’re aiming for bakery-style domes, try this trick: start baking the muffins at 425°F for the first 5 minutes to create a burst of steam. Then lower the oven temperature to 375°F for the rest of the baking time. The initial heat helps the tops rise quickly and form a perfect dome shape. This step is optional but a fun way to impress with classic-looking muffins that have a light, airy top just like your favorite bakery. You can find other fantastic cranberry orange muffin recipes from sources like Sally’s Baking Addiction for inspiration.
Toppings and Variations: Customize Your Muffins
| Component | Options |
|---|---|
| Topping | Turbinado sugar, simple orange glaze, crumb topping |
| Flour | Whole wheat, all-purpose |
Simple Orange Glaze Recipe
Combine 1 cup powdered sugar with 1-2 tablespoons fresh orange juice until smooth. Drizzle over cooled muffins for a bright, sweet finish.
Classic Crumb Topping Recipe
Mix ½ cup flour, ¼ cup brown sugar, and 3 tablespoons cold butter until crumbly. Sprinkle on muffin batter before baking for a crunchy, buttery topping.
Cranberry Orange Muffins Recipe
Ingredients
- 2 cups fresh or frozen cranberries
- 2 cups white whole wheat flour or regular whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ¾ cup honey or maple syrup
- 2 eggs, preferably at room temperature
- 1 cup plain Greek yogurt*
- 2 teaspoons vanilla extract
- Zest from 1 medium orange (about 1 teaspoon), preferably organic
- 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Grease all 12 cups of your muffin tin or line them with papers, if necessary.
- Process the cranberries in a food processor for about 5 seconds until broken into little bits (not puréed). Set aside.
- Combine the flour, baking powder, baking soda, and salt in a large mixing bowl. Stir to mix.
- Whisk the oil and honey in a medium bowl. Add the eggs and whisk, then add yogurt, vanilla, and orange zest. Mix well.
- Mix the wet ingredients into the dry with a big spoon just until combined (a few lumps are okay). Gently fold in the cranberry pieces.
- Divide the batter evenly among the 12 muffin cups (they will be quite full). Sprinkle tops with turbinado sugar. Bake for 15 to 18 minutes until golden and a toothpick comes out clean.
- Cool the muffin tin on a wire rack. Run a butter knife around edges if needed. Store leftovers covered at room room temperature (2 days), refrigerated (up to 5 days), or freeze (up to 3 months).
Storage and Freezing Instructions
Make sure to cool muffins completely on a wire rack before storing. This prevents sticky muffin tops. Store in an airtight container lined with a paper towel to absorb moisture. Leftovers keep well for 2 days at room temperature or up to 5 days refrigerated. For longer storage, freeze muffins for up to 3 months in a sealed bag or container.
Troubleshooting Common Muffin Problems
| Problem | Likely Cause | How to Fix It |
|---|---|---|
| Muffins are dense/tough | Overmixing batter or too much flour | Mix just until combined; measure flour accurately |
| Muffins are dry | Too much baking time or not enough fat/moisture | Check oven time; use full amount of yogurt and oil |
| Muffins are soggy/sunk in middle | Underbaking or too much liquid | Use toothpick test; avoid excess wet ingredients |
Frequently Asked Questions (FAQs)
Can I use dried cranberries instead of fresh or frozen?
Yes, rehydrate dried cranberries by soaking in warm water for 10 minutes. Drain well and reduce the amount to 1 to 1¼ cups to avoid extra moisture.
How can I make these cranberry orange muffins gluten-free?
Use a high-quality 1-to-1 gluten-free flour blend that includes xanthan gum. This swap helps maintain texture and structure.
How do I make a vegan version of this recipe?
Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Use a non-dairy yogurt like coconut or almond, and opt for maple syrup instead of honey.
Can I reduce the amount of honey or maple syrup?
Yes, you can reduce the sweetener by up to ¼ cup without drastically affecting texture or moisture. Adjust gradually to keep balance.
Conclusion
These cranberry orange muffins have quickly become a favorite because they’re easy, wholesome, and packed with bright, comforting flavors. Whether you’re a beginner or just short on time, this one-bowl recipe proves you can make bakery-worthy muffins at home without stress. I can’t wait for you to try these! Which topping will you add first—the simple glaze, the crunchy crumb topping, or just a sparkle of sugar? Let me know in the comments below!
