Easy Cranberry Orange Muffins (Soft, Moist)

Quick, Soft, Fluffy, Easy Cranberry Orange Muffins on White Background With Liner Partially Removed.

4.96 from 25 ratings

Easy Cranberry Orange Muffins (Soft, Moist)

Easy cranberry orange muffins recipe, homemade with simple ingredients. Ready in 30 minutes. Soft and fluffy! Full of fresh or frozen cranberries, orange zest and a topping of sparkling sugar.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Dessert

Cuisine: American

Servings: Muffins

Calories: 256kcal

Author: Abeer Rizvi

Ingredients

2 cups All-purpose flour
¾ cup Granulated sugar
1.5 teaspoon Baking powder
½ tsp Baking soda
2 Eggs Large, Room temperature
½ cup Oil Or melted unsalted butter
¾ cup Milk Whole or 2%
1.5 teaspoon Vanilla extract
1 teaspoon Orange extract Optional
1 tablespoon Orange zest
2 cups Cranberries Preferably fresh but frozen can be used
¼ cup Sparkling sugar For topping, Not the same as granulated sugar

Instructions

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda until evenly combined.
Add eggs, oil, milk, vanilla extract, orange extract, orange zest and mix until just combined.
Fold in the cranberries gently with a spatula.
Pour batter in a greased and floured muffin pan or you can use liners instead.
Sprinkle sparkling sugar on top of each muffin. You may have some sugar leftover that can be used in other baked goods.
Bake at 350 degrees F for 22-25 minutes or until an inserted toothpick in the center comes out clean and tops are golden brown.
Remove pan from oven and let muffins cool for 5-10 minutes and then enjoy!

Video

Notes

Don’t omit sparkling sugar because it gives them a special bakery style appearance.
Fresh or frozen cranberries can be used although I prefer fresh. Dried cranberries cannot be used.
Don't replace oil with butter because I tried it and ended up with dense muffins.
Sparkling sugar cannot be replaced with granulated sugar since they are not the same.
If you are not using liners, grease and flour pan generously to prevent sticking.
Don't over bake because that will make these muffins very dry and crumbly.
Read additional tips and variations above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.

Nutrition