cranberry orange muffins

These easy cranberry orange muffins are bursting with the flavors of tart, fresh cranberries and sweet oranges for a beautiful breakfast pastry.

Rub orange zest and granulated sugar in a bowl until the sugar is moistened and fragrant. Stir in chopped cranberries. Set aside.


In a large bowl, whisk together flour, baking soda, brown sugar, and salt.


In another bowl, whisk together egg, orange juice, buttermilk, and vegetable oil.


Make a well in the dry ingredients; pour in the wet ingredients and mix until just combined. Fold in the cranberries and their sugar.


Use a large cookie scoop to portion the batter into 12 lined muffin cups. Top with coarse sugar. 


Bake at 425F for 10 minutes. Without opening the oven, set oven to 350F and bake for another 6-7 minutes. Cool in pan for 5 min, then transfer to a wire rack to cool.


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