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orange cranberry muffins

Orange Cranberry Muffins

Craving a burst of citrusy sweetness to brighten your day? Discover our delightful Orange Cranberry Muffins—perfectly moist, tangy, and just the right amount of sweet.
Prep Time 15 minutes
Cook Time 15 minutes
Serving Size 12 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.