These Anera’s Delightful Cranberry Orange Muffins are the perfect blend of tangy cranberries and fresh orange zest, offering a delightful balance of sweetness and tartness. The crunchy turbinado sugar topping adds the ideal finishing touch. Whether you’re looking for a breakfast treat, a snack, or something to serve at your next gathering, these muffins are sure to impress with their vibrant flavors and irresistible texture.
Why You’ll Love This Recipe
I absolutely love these cranberry orange muffins because they combine two of my favorite ingredients: fresh cranberries and zesty orange. The cranberries add a burst of tartness that contrasts beautifully with the natural sweetness of the orange juice and zest. The soft, tender crumb of the muffin is topped with a crunchy, sugary layer that gives each bite a satisfying texture. Plus, they are incredibly easy to make, and the aroma that fills the kitchen as they bake is simply heavenly.
Ingredients
Dry Ingredients:
1 tablespoon cornstarch
1 tablespoon baking powder
2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
Wet Ingredients:
½ cup light olive oil or vegetable oil
1¼ cups granulated sugar
2 large eggs
½ cup whole milk
¼ cup orange juice
1 tablespoon orange zest
2 teaspoons vanilla extract
Add-ins:
1½ cups fresh or frozen cranberries (do not thaw if frozen)
Topping:
1 tablespoon turbinado sugar (for a crunchy top)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat Oven: Preheat your oven to 400°F (200°C). Line a jumbo muffin pan with paper liners or grease the cups well.
Prepare Dry Ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until evenly combined.
Prepare Wet Ingredients: In another bowl, whisk together the oil, sugar, eggs, milk, orange juice, orange zest, and vanilla extract until smooth, and the sugar has dissolved.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixtures together until just combined. The batter will be slightly lumpy, and that’s okay—avoid overmixing to keep the muffins light and fluffy.
Incorporate Cranberries: Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.
Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each one about three-quarters full.
Add Topping: Sprinkle a pinch of turbinado sugar over the top of each muffin for a touch of sweetness and a crunchy texture.
Bake: Place the muffin pan in the oven and bake at 400°F (200°C) for 5 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for an additional 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool: Remove the muffins from the oven and let them cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Variations
Add Nuts: If you like, you can add chopped nuts like walnuts or pecans to the batter for some added crunch and richness.
Spices: For extra warmth, you can add a teaspoon of cinnamon or a pinch of ground ginger to the dry ingredients for a spiced twist.
Vegan Option: Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use a plant-based milk to make these muffins vegan-friendly.
Storage/Reheating
Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days.
Freezing: To freeze, wrap each muffin individually in plastic wrap and place them in a freezer bag. They will stay fresh for up to 3 months. To reheat, simply microwave for 15–20 seconds or warm in the oven at 350°F (175°C) for 5–10 minutes.
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FAQs
Can I use frozen cranberries for this recipe?
Yes, frozen cranberries work perfectly in this recipe. Just be sure not to thaw them before adding to the batter, as this can make the muffins too watery.
Can I use a different type of oil?
You can substitute the light olive oil with vegetable oil, canola oil, or even melted coconut oil. The flavor will be slightly different, but the muffins will still turn out great.
How do I know when the muffins are done?
The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If you notice the tops are golden brown, that’s also a good sign!
How can I make these Anera’s Delightful Cranberry Orange Muffins sweeter?
If you prefer a sweeter muffin, you can increase the amount of granulated sugar by 2–3 tablespoons or add a bit more turbinado sugar on top before baking.
Can I make mini muffins instead of jumbo muffins?
Yes, you can use a mini muffin pan. Simply reduce the baking time to around 12–15 minutes, but check with a toothpick to ensure they’re cooked through.
Conclusion
Anera’s Delightful Cranberry Orange Muffins are a perfect combination of sweet and tart flavors, making them an ideal treat for any occasion. The texture is light and fluffy, with a satisfying crunch from the turbinado sugar topping. Whether served for breakfast, as a snack, or at a gathering, these muffins are sure to become a favorite in your recipe repertoire. Plus, they’re easy to make, so you can enjoy them anytime the craving strikes!
📖 Recipe:
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Anera’s Delightful Cranberry Orange Muffins
- Total Time: 35 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These Cranberry Orange Muffins are a perfect blend of tangy cranberries and zesty orange, topped with a crunchy turbinado sugar finish. A delightful treat for breakfast or snacks, they are easy to make and offer a balance of sweetness and tartness. Ideal for any occasion, these muffins are moist, flavorful, and sure to impress!
Ingredients
Dry Ingredients:
2½ cups all-purpose flour
1 tablespoon cornstarch
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Wet Ingredients:
½ cup light olive oil or vegetable oil
1¼ cups granulated sugar
2 large eggs
½ cup whole milk
¼ cup orange juice
1 tablespoon orange zest
2 teaspoons vanilla extract
Add-ins:
1½ cups fresh or frozen cranberries (do not thaw if frozen)
Topping:
1 tablespoon turbinado sugar (for a crunchy top)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Line a jumbo muffin pan with paper liners or grease the cups well.
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Prepare Wet Ingredients: In another bowl, whisk together the oil, sugar, eggs, milk, orange juice, orange zest, and vanilla extract until smooth and the sugar has dissolved.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold until just combined (the batter will be slightly lumpy).
- Incorporate Cranberries: Gently fold in the cranberries, ensuring they are evenly distributed.
- Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Add Topping: Sprinkle turbinado sugar on top of each muffin for extra crunch.
- Bake: Bake at 400°F (200°C) for 5 minutes, then reduce the temperature to 350°F (175°C) and bake for another 15 minutes or until a toothpick comes out clean.
- Cool: Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Vegan Option: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use plant-based milk.
Nuts: Add chopped walnuts or pecans for added texture and richness.
Spices: Add 1 teaspoon cinnamon or a pinch of ground ginger for a spiced twist.
Frozen Cranberries: Frozen cranberries can be used directly without thawing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Muffins, Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 210 kcal per muffin
