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Home » Recipe Index » Autumn Favorites

Cranberry Orange Muffins

Published: Nov 10, 2014 · Modified: Nov 13, 2024 by Olga · This post may contain affiliate links

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These Cranberry Orange Muffins are the ultimate cozy treat, filling your home with a warm, inviting aroma. Tart cranberries and bright orange come together in tender, flavorful muffins that are perfect for brunch, a special breakfast, or unexpected guests. With their irresistible flavor and inviting scent, these muffins will make any moment feel extra special.

Cranberry Orange Muffins-1-32I'm convinced that one of the most important factors that makes a home more cozy and inviting than the smells that waft through each room. That's why "scents" are a big business - candles, diffusers, air fresheners, potpourri, and probably lots of others things that make your car and home smell good. You know what's the most guaranteed way to make your home smell incredible? Bake some of these amazing Cranberry Orange Muffins. They won't hold a candle to any of the scent products available:). Seriously though, it will only take you 15 minutes to whip up the muffins and soon after you put them in the oven you will see what I mean. Citrus is one of my favorite scents in general and it works as a wonderful aromatic in cooking and baking too. Cranberries are plentiful this time of year and they go so well with the flavor of orange. The tart berries are a great addition to the tender muffins.

In Russian, this recipe would be called "palochka viruchalochka" (палочка выручалочка) or "magic wand". It doesn't really sound right in English, but basically it means that whenever you need something wonderful and fast, you wave your magic wand and "voila", you have transformed your home into an inviting abode for all who enter. Don't you just love those recipes? Whenever you want a special treat for your family or maybe you have expected guests arrive for a cup of tea, take out the muffin pan and start baking. The muffins are just heavenly when they are still warm. How about including this on your next brunch menu? You will be the hero of everyone who bites into this muffin.

Ingredients:

1 cup cranberries, fresh or frozen

¾ cup (12 Tablespoons) butter, softened

1 ¼ cups sugar (plus 2 Tablespoons for the cranberries)

¼ cup orange juice

1-2 teaspoons orange zest

3 large eggs

1 teaspoon vanilla extract

1 ½ cups all purpose flour

2 teaspoons baking powder

¼ teaspoon salt

Instructions:

Cranberry Orange Muffins-1-19Preheat the oven to 350 degrees Fahrenheit. Coat muffin pans with non-stick spray, or use paper liners.

Cut the cranberries in half and toss with 1-2 Tablespoons of sugar and set them aside. If you place the cranberries whole into the muffins, they will be very, very tart.

Cranberry Orange Muffins-1-27In a standing mixer with a paddle attachment, or using a hand mixer, cream the butter and sugar until light and fluffy.

Cranberry Orange Muffins-1-21Add the orange juice, orange zest, eggs and vanilla. Mix to combine, scraping down the sides of the bowl a few times with a rubber spatula.

Cranberry Orange Muffins-1-22

Cranberry Orange Muffins-1-23The mixture will look curdled at this point. Don't panic. It will all work itself out as soon as you add the dry ingredients. Cranberry Orange Muffins-1-24In a medium bowl, whisk the flour, baking powder and salt together. Add the dry ingredients to the batter and mix to combine, just until the flour is mostly incorporated. Do not over mix.

Cranberry Orange Muffins-1-25

Cranberry Orange Muffins-1-26Add the cranberries to the batter and mix to combine with a spatula.

You can also use frozen cranberries instead of fresh. You don't have to thaw the berries, but I would still halve them and toss with sugar. Instead of using fresh cranberries, you can also use dry cranberries. If cranberries aren't available, you can also add some dark chocolate, chopped dry apricots or walnuts instead.

Cranberry Orange Muffins-1-28Divide the batter evenly among the prepared muffin tins. Cranberry Orange Muffins-1-29

Cranberry Orange Muffins-1-30Bake in the preheated oven for 20-25 min.Cranberry Orange Muffins-1-31

Cranberry Orange Muffins-1-33

Cranberry Orange Muffins-1-34

Cranberry Orange Muffins

Olga Klyuchits
These Cranberry Orange Muffins are the ultimate cozy treat, filling your home with a warm, inviting aroma. Tart cranberries and bright orange come together in tender, flavorful muffins that are perfect for brunch, a special breakfast, or unexpected guests. With their irresistible flavor and inviting scent, these muffins will make any moment feel extra special.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Sweets
Servings 12 muffins

Ingredients
  

  • 1 cup cranberries fresh or frozen
  • ¾ cup 12 Tablespoons butter, softened
  • 1 ¼ cups sugar plus 2 Tablespoons for the cranberries
  • ¼ cup orange juice
  • 1-2 teaspoons orange zest
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit. Coat muffin pans with non-stick spray, or use paper liners.
  • Cut the cranberries in half and toss with 1-2 Tablespoons of sugar and set them aside. If you place the cranberries whole into the muffins, they will be very, very tart.
  • In a standing mixer with a paddle attachment, or using a hand mixer, cream the butter and sugar until light and fluffy.
  • Add the orange juice, orange zest, eggs and vanilla. Mix to combine, scraping down the sides of the bowl a few times with a rubber spatula.
  • In a medium bowl, whisk the flour, baking powder and salt together. Add the dry ingredients to the batter and mix to combine, just until the flour is mostly incorporated. Do not over mix.
  • Add the cranberries to the batter and mix to combine with a spatula.
  • Divide the batter evenly among the prepared muffin tins. Bake in the preheated oven for 20-25 min.

Notes

You can also use frozen cranberries instead of fresh. You don't have to thaw the berries, but I would still halve them and toss with sugar. Instead of using fresh cranberries, you can also use dry cranberries. If cranberries aren't available, you can also add some dark chocolate, chopped dry apricots or walnuts instead.

 

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Related

More Autumn Favorites

  • Slow Cooker Apple Cider
  • Cabbage Meatball Soup
  • Pryaniki - Russian Honey Spice Cookies
  • Pumpkin Tiramisu

Comments

  1. Natalia B. says

    May 26, 2019 at 10:34 pm

    I made these in the past a couple of times and lately, my husband has been asking me to make them again. So today, my two-year old toddler and I got to business. We made these muffins - I did most of the work, the toddler put the liners in the muffin pan (about twenty times) and at the end, helped put the mixture in the pan. When all was said and done, the muffins came out perfectly! Thank you for the delicious recipe!

    Reply
    • olgak7 says

      May 31, 2019 at 8:35 am

      That's wonderful, Natalia. I love having my boys cook with me, and muffins are one of our favorites to make together:). I'm so glad you enjoyed this recipe.

      Reply
  2. Alena Pish says

    January 01, 2019 at 7:18 pm

    Hi Olga! I’ve made these muffins in the past and absolutely love them! Any recommendations if I try substituting flour with almond flour instead?

    Reply
    • olgak7 says

      January 05, 2019 at 6:35 pm

      I'm so glad you enjoyed the muffins, Alena.
      I don't have any idea about substituting almond flour. I don't have any experience with gluten free baking.

      Reply
  3. vicki says

    February 16, 2016 at 7:36 pm

    Can I make the dough day ahead and bake the next day?

    Reply
    • olgak7 says

      February 17, 2016 at 9:12 am

      I don't recommend it, Vicki. Whenever you use leavening agents, (baking powder, baking soda), they start doing their job as soon as they mix with the liquid ingredients, so they will not be as fluffy and won't rise when you bake them the next day.

      Reply
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