Cranberry Orange Muffins

These bakery style Cranberry orange muffins are fluffy and packed with juicy Cranberries and orange flavor! They’re perfect for the holidays!

Ingredients for This Recipe

• Eggs – use room temperature ingredients. If you need to bring the eggs to room temperature quickly, fill a small bowl with warm water. You want the temperature to feel like a warm bath. Carefully place the eggs in the water and let them sit for 5 to 10 minutes.
• Greek Yogurt – If you want to create healthier baked goods or just want a simple substitution, use an equal amount of yogurt in place of the sour cream in baking recipes. Whole milk yogurt works best and brings a big reduction in fat, plus more protein and calcium! It adds a little tangy flavor to these cranberry orange muffins and gives them a lighter texture!
• Sugar
• Fresh Orange Juice and Zest – Zest the orange before juicing. Be sure to wash and dry the orange before using the zester. When zesting the orange, use a microplane and avoid the white pith, as it has a bitter flavor. The bright orange flavor from the zest adds the most incredible flavor to these cranberry orange muffins!
• All purpose flour
• Fresh Cranberries– tart cranberries balance out the sweetness of the orange and provide a juicy punch to these festive cranberry orange muffins!
• Vanilla Extract
• Salt
• Baking soda
• Cinnamon
• Orange extract, optional – if you want even more orange flavor, add a teaspoon of orange extract to the muffin batter

Step-By-Step Instructions For Cranberry Orange Muffins

Cream the butter and sugar together.

Place butter and sugar in the bowl of a stand mixer. Using a paddle attachment, cream the butter and sugar together on medium-high speed. By creaming the butter and sugar together, you’ll ensure a light and fluffy muffin. Creaming butter and sugar together allows the sugar to aerate the butter, and the finer bubbles you have, the lighter in texture your cakes will be and the finer the crumb.

Add Eggs

Add eggs in one at a time, making sure the batter is fully incorporated between each addition, so the batter doesn’t get lumpy. Scrape the sides of the bowl between each egg addition. Add sour cream and vanilla and continue to beat.

Mix in dry ingredients

In a separate medium bowl, whisk together flour, baking powder and salt. Slowly add dry ingredients to the wet ingredients and beat until batter is fully incorporated.  

Fold in cranberries

Fold in cranberries until evenly distributed.

Fill muffin pan

Fill muffin tin with paper liners. Using an ice cream scoop with a release, fill prepared muffin tins with batter to the 3/4 full. Bake at 350 for 24-26 minutes until tops are puffed and slightly golden and toothpick comes out clean.

Remove from muffin tin and cool on a wire rack.

Other Recipes To Try

• Peppermint Pattie Cheesecake – This Peppermint Pattie Cheesecake is one of those show-stopping Christmas desserts that will become a family tradition every holiday season.
• Oatmeal chocolate chip cookies – These oatmeal chocolate chip cookies have crispy edges, chewy centers, and are loaded with gooey chocolate chips! 
• Banana streusel muffins- These banana muffins topped with crumbly, buttery streusel topping for added flavor and crunch is a delicious way to start your day! 
• Maple Cranberry Apple Pie – this festive pie is sweetened with maple syrup and has a crunchy nut crumb topping.
• This Cranberry Christmas Cake with almonds makes a sweet ending to a holiday meal.
• These Cranberry Crumb Bars are flavored with Coconut and Clementines!
• Our Morning Glory Muffins are also a holiday time breakfast or snack or gift from the kitchen.
• These Raspberry Chocolate Chunk Cookies are made with frozen raspberries, lemon and ang big chunks of chocolate!

Thanks for reading! If you make this recipe, please come back and let me know how you like it by leaving a rating and review. 

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