Today I’m making some flavorful Orange Cranberry Muffins. This is one of my favorite holiday dessert recipes. It’s quick to prepare and thanks to one secret ingredient, it makes moist and light muffins, bursting with orange and cranberry flavor.
Ingredients:
200g all-purpose flour
1 tsp baking powder
¼ tsp salt
3 eggs
170g softened butter
110g sugar
125g orange jam
200g fresh cranberries
1 tbsp orange zest
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Step 1
First you need to wash and dry out the cranberries. I’ve already done it, so now we need to put aside a couple handfuls of cranberries. We’re going to need them later. I like to cut the rest of the cranberries in half, but you can also use the whole berries.
Step 2
In a large mixing bowl combine the butter, sugar with orange zest and salt. Using a hand whisk, beat the ingredients until they reach a smooth consistency.
Step 3
Next, add the eggs, orange jam and whisk again. I want to remind you that all the ingredients need to be at room temperature.
Step 4
Next, sift in the flour and baking powder. Using a spatula, combine all the ingredients. Add the cranberries and give it a quick stir.
Step 5
Line a 12-cup muffin pan with paper liners and preheat the oven to 350°F degrees (180°C). Using a cookie scoop, divide the muffin batter among the paper liners.
Garnish each muffin with the whole cranberries that we set aside in the beginning. Bake muffins at 350°F degrees (180°C) for 25-30 minutes or until the tops are golden brown and a skewer inserted into the center comes out clean.
Let the muffins cool for about 5 minutes in the pan before removing them to a cooling rack. If desired, you can dust them with powdered sugar before serving.
The muffins turned out very moist and soft, with a bright orange flavor and the tardiness of the cranberries. The perfect treat for this holiday season!
Make sure to watch my YouTube video recipe for step-by-step instructions and see how I make these Orange Cranberry Muffins!! Want new recipe updates? Make sure to subscribe to my YouTube Channel!
Tips for Making Orange Cranberry Muffins
- Make sure that all the ingredients are at room temperature before starting to make the muffin batter.
- I recommend using a kitchen scale to follow the recipe and get the right measurements.
- Don’t open the oven door before a specified amount of time, or you risk the muffins deflating.
- To check the readiness of the muffins, insert a skewer or a toothpick into the center of the muffin and if it comes out clean, they have finished baking.
- You can use store-bought or homemade orange jam.
What Cranberries to Use?
- I prefer to use fresh cranberries, but you can also use frozen cranberries or dried cranberries.
- If using frozen cranberries, don’t thaw them before adding them to the muffin batter.
- If using dried cranberries, use a little bit less than the amount listed in the recipe. It’s also recommended to soak the dried cranberries in warm water for about 10 minutes before adding them to the muffin batter.
How to Store the Orange Cranberry Muffins
- Store the muffins refrigerated in an airtight container for up to 3-5 days.
- You can freeze the muffins and store them for up to 3 months.
Pin for Later
Orange Cranberry Muffins
Ingredients
- 200 g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 eggs
- 170 g softened butter
- 110 g sugar
- 125 g orange jam
- 200 g fresh cranberries
- 1 tbsp orange zest
Instructions
- First you need to wash and dry out the cranberries. Then put aside a couple handfuls of cranberries. We’re going to need them later. I like to cut the rest of the cranberries in half, but you can also use the whole berries.
- In a large mixing bowl combine the butter, sugar with orange zest and salt. Using a hand whisk, beat the ingredients until they reach a smooth consistency.
- Next, add the eggs, orange jam and whisk again. I want to remind you that all the ingredients need to be at room temperature.
- Next, sift in the flour and baking powder. Using a spatula, combine all the ingredients. Add the cranberries and give it a quick stir.
- Line a 12-cup muffin pan with paper liners and preheat the oven to 350°F degrees (180°C). Using a cookie scoop, divide the muffin batter among the paper liners. Garnish each muffin with the whole cranberries that we set aside in the beginning. Bake muffins at 350°F degrees (180°C) for 25-30 minutes or until the tops are golden brown and a skewer inserted into the center comes out clean. Let the muffins cool for about 5 minutes in the pan before removing them to a cooling rack.
Notes
- Make sure that all the ingredients are at room temperature before starting to make the muffin batter.
- I recommend using a kitchen scale to follow the recipe and get the right measurements.
- Don’t open the oven door before a specified amount of time, or you risk the muffins deflating.
- To check the readiness of the muffins, insert a skewer or a toothpick into the center of the muffin and if it comes out clean, they have finished baking.
- You can use store-bought or homemade orange jam.
- I prefer to use fresh cranberries, but you can also use frozen cranberries or dried cranberries.
- If using frozen cranberries, don’t thaw them before adding them to the muffin batter.
- If using dried cranberries, use a little bit less than the amount listed in the recipe. It’s also recommended to soak the dried cranberries in warm water for about 10 minutes before adding them to the muffin batter.
- Store the muffins refrigerated in an airtight container for up to 3-5 days.
- You can freeze the muffins and store them for up to 3 months.
You may also like:
Christmas Wreath Bread
Christmas Fruit Cake
Cranberry Almond Cake
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