Name: Cranberry Muffins with Orange Zest
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 muffins
Cuisine: American
Ingredients: 2 cups all-purpose flour; ¾ cup granulated sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, melted; 2 large eggs; ½ cup milk; 1 tablespoon orange zest (from 1 large orange); 1 ½ cups fresh or frozen cranberries; 1 teaspoon vanilla extract

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Hey y'all! If you're looking for a burst of bright, fresh flavor to perk up your breakfast or snack time, these Cranberry Muffins with Orange Zest are exactly what you need. They're moist, tender, and loaded with tart cranberries and zingy orange zest that pair perfectly together. Whether you need a quick weekday breakfast, a tasty addition to brunch, or a homemade treat for the holidays, this recipe will become a new favorite. Let's get cooking!

Why You'll Love This Cranberry Muffins with Orange Zest Recipe

The juicy cranberries pop with flavor in every bite, balanced by the refreshing citrus notes of orange zest.
Super easy to make—just mix, scoop, and bake!

Perfect for make-ahead breakfasts, brunches, or holiday gatherings.
Uses simple ingredients you likely already have in your pantry.
Moist, fluffy texture keeps these muffins irresistible for days.

Ingredients for Cranberry Muffins with Orange Zest

2 cups (240g) all-purpose flour
1 cup (200g) granulated sugar
2 teaspoon baking powder

½ teaspoon baking soda
½ teaspoon salt
½ cup (120ml) unsalted butter, melted and cooled

2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 tablespoon finely grated orange zest (about 1 large orange)

¾ cup (180ml) buttermilk (or milk plus 1 tablespoon lemon juice)
1 ½ cups (180g) fresh or frozen cranberries (do not thaw if frozen)
1 tablespoon coarse sugar, for sprinkling (optional)

Directions: How to Make Cranberry Muffins with Orange Zest

Step 1: Prep the Oven & Muffin Tin

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the melted butter, eggs, vanilla extract, orange zest, and buttermilk until smooth.

Step 4: Make the Batter

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined (don't overmix!). Fold in the cranberries.

Step 5: Fill Muffin Cups

Divide the batter evenly among the muffin cups, filling them about ¾ full. Sprinkle the tops with coarse sugar, if using, for a crunchy finish.

Step 6: Bake

Bake for 20-23 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.

Step 7: Cool & Enjoy

Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes & Helpful Tips for Cranberry Muffins with Orange Zest

If using frozen cranberries, do not thaw them before adding to the batter—they bake up beautifully this way. (King Arthur Baking: Baking with Frozen Berries)
If you don't have buttermilk, you can make your own by adding 1 tablespoon lemon juice or vinegar to regular milk and letting it sit for 5 minutes.

For more muffin baking guidance, check out Epicurious: Muffin Making Tips.

Variations for Cranberry Muffins with Orange Zest

Lemon-Cranberry Muffins: Swap orange zest for lemon zest for a tangier twist.
Nutty Cranberry Muffins: Stir in ½ cup chopped walnuts or pecans for a bit of crunch.

Glazed Cranberry Muffins: Drizzle with a simple orange glaze made from powdered sugar and orange juice after cooling.

Required Equipment for Making Cranberry Muffins with Orange Zest

12-cup muffin tin
Paper muffin liners or nonstick spray

Large mixing bowls
Whisk and spatula
Microplane or fine grater for orange zest

Measuring cups and spoons

Storage Instructions: Keeping Your Cranberry Muffins Fresh

Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, freeze muffins individually wrapped for up to 2 months; thaw at room temperature or warm gently in the microwave.

Serving & Pairings for Cranberry Muffins with Orange Zest

Serve warm with a pat of butter or a drizzle of honey.

Pair with a cup of freshly brewed coffee or orange-infused herbal tea.
These muffins make a lovely addition to a holiday brunch spread with scrambled eggs and fruit salad.

Pro Tips for the Best Cranberry Muffins with Orange Zest

Toss cranberries in a tablespoon of flour before folding into the batter to prevent them from sinking. (Serious Eats: How to Keep Fruit From Sinking)

Don’t overmix the batter—stir just until the flour disappears for tender muffins.
Let the muffins cool in the pan for 5 minutes to set the crumb before moving to a rack.

FAQ: Cranberry Muffins with Orange Zest

Can I use dried cranberries instead of fresh or frozen?: Yes! Simply use 1 cup dried cranberries and soak them in hot water for 10 minutes to plump before adding to the batter.
How do I make these muffins dairy-free?: Swap the butter for a non-dairy alternative and use almond or oat milk with a splash of vinegar instead of buttermilk.
Can I double the recipe?: Absolutely! Just use two muffin tins and rotate them halfway through baking for even results.

Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes

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Cranberry Muffins with Orange Zest