Best Orange Cranberry Muffins with Fresh Oranges
Welcome to my cozy kitchen! Today, I’m going to share one of my all-time favorite muffin recipes with you—Orange Cranberry Muffins. These muffins are perfect for breakfast, a snack, or even a sweet treat to enjoy with your afternoon tea. With tart cranberries and the goodness of a whole orange (peel and all!), these muffins are sure to brighten up your day. So, let’s get baking, shall we?
Citrus and Berries: The Perfect Combination
There’s something truly magical about the combination of citrus and berries, isn’t there? The sweet and tangy flavors just go together, and the sweet aroma will fill your home. These Orange Cranberry Muffins are not only delicious but also, baking at home is a fantastic way to save on your grocery budget.
Equipment
Before we dive into the recipe, let’s make sure you have everything you need:
- Muffin tin: A standard 12-cup muffin pan is perfect.
- Paper liners: These help with easy removal and cleanup.
- Mixing bowl: One large bowl.
- Measuring cups and spoons: For precise ingredient measurements.
- Whisk and spatula: To mix the batter smoothly. I love this whisk so much!
- Blender or food processor: For blending that whole orange. Trust me, it gives these muffins the perfect orange flavor!
- Cooling rack: To let your muffins cool after baking. I have these racks, and use them every week!
Ingredients
Here’s what you’ll need to make these delicious muffins:
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 medium orange
- 1 teaspoon pure vanilla extract
- 1/2 cup fresh orange juice
- 1/2 cup chopped pecans
- 3/4 cup dried cranberries
For the crumb topping, you’ll need:
- 4 tablespoons softened butter
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 3/4 cup flour
- a sprinkle of chopped pecans and dried cranberries, if desired
- If you want to skip the crumb topping, you can sprinkle the muffin tops with coarse sugar for a bit of extra sweetness.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners. This ensures your muffins bake evenly and are easy to remove. Scrubbing muffin tins is no fun. Use the liners!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder baking soda, and cinnamon. This helps to evenly distribute the leavening agents, which results in beautifully risen muffins.
Step 3: Blend the Wet Ingredients
Wash the orange well, because you will be using the peel. Cut the orange into chunks, leaving the peel on. Remove any seeds and place the orange pieces in a blender or food processor. Add the orange juice and blend until smooth. Add the egg, butter, and vanilla, Blend again until smooth. You may have to scrape the sides of the blender with a spatula a couple of times.
Step 4: Create the Batter
Pour the wet ingredients into the flour mixture and gently fold until just combined. Be careful not to overmix, as this can lead to tough muffins. Gently fold in the cranberries and chopped pecans until evenly distributed.
Step 5: Fill the Muffin Cups
Using a spoon or an ice cream scoop, fill each muffin cup about 3/4 full with the muffin batter. This allows room for the muffins to rise without overflowing.
Step 6: Make the Crumble Topping
Mix the brown sugar, cinnamon and flour together. Add the softened butter and mix until crumbly. Add cranberries and chopped pecans if desired. Sprinkle the topping over the tops of the muffins. Extra topping may be stored in the refrigerator for future baking projects.
Step 6: Bake to Perfection
Place the muffin tin in the preheated oven and bake for 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Recipe Variations
Feel free to experiment with this recipe:
- For kids: I make these for my daycare kiddos, leaving out the pecans and cranberries. They are still delicious.
- Use different berries: Try blueberries or raspberries for a different flavor profile.
- Gluten-free option: Substitute the all-purpose flour with a gluten-free flour blend.
Serving Suggestions
These muffins are delightful on their own, but here are a few ways to enjoy them even more:
- Serve warm with a pat of butter.
- Pair with a dollop of cream cheese or greek yogurt for a satisfying breakfast.
- Enjoy with your favorite herbal tea or a cup of coffee.
Muffin Baking Tips
- Room temperature ingredients: Ensure all your ingredients, especially eggs and milk, are at room temperature for better mixing.
- Avoid overmixing: Mix just until the ingredients are combined to keep the muffins tender.
Storage Tips
To enjoy your muffins at their best, follow these storage tips:
- Room temperature: Store in an airtight container for up to 3 days.
- Freezing: Wrap each muffin in plastic wrap, then place in a freezer bag. They can be frozen for up to 3 months. Just thaw at room temperature or warm in the microwave when ready to enjoy.
Baking these Orange Cranberry Muffins is more than just making a tasty snack. By making meals and snacks at home, we not only nourish our bodies and know what’s in the food we’re eating, we are also being kind to our budget.
I hope you enjoy making and snacking on these muffins as much as I do. They are perfect to make ahead for busy mornings any time of year. And they’re festive enough to enjoy through the holiday season.
What are some of your favorite muffin flavors? I love them all. Do you have any special baking tips or variations you love? Share your thoughts in the comments below.
Check out some of our other quick and easy baking recipes that are perfect for breakfast or a snack:
Until next time, happy baking!
Orange Cranberry Muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter softened
- 1 large egg
- 1 medium orange
- 1 teaspoon pure vanilla extract
- 1/2 cup fresh orange juice
- 1/2 cup chopped pecans
- 3/4 cup dried cranberries
For the crumb topping, you’ll need:
- 4 tablespoons softened butter
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 3/4 cup flour
- a sprinkle of chopped pecans and dried cranberries if desired
Instructions
- Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder baking soda, and cinnamon.
- Wash the orange well, because you will be using the peel. Cut the orange into chunks, leaving the peel on. Remove any seeds and place the orange pieces in a blender or food processor. Add the orange juice and blend until smooth. Add the egg, butter, and vanilla, Blend again until smooth. You may have to scrape the sides of the blender with a spatula a couple of times.
- Pour the wet ingredients into the flour mixture and gently fold until just combined. Gently fold in the cranberries and chopped pecans until evenly distributed.
- Using a spoon or an ice cream scoop, fill each muffin cup about 3/4 full with the muffin batter.
- Mix the brown sugar, cinnamon and flour together. Add the softened butter and mix until crumbly. Add cranberries and chopped pecans if desired. Sprinkle the topping over the tops of the muffins. Extra topping may be stored in the refrigerator for future baking projects.
- Place the muffin tin in the preheated oven and bake for 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
