Moist Orange Cranberry Muffins

Name: Moist Orange Cranberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, melted; 1 cup orange juice; 2 large eggs; 1 tablespoon orange zest; 1 cup fresh or frozen cranberries

Highlighted under: Home-Style Dessert Bakes

I love starting my day with a delicious muffin that’s bursting with flavor. These Moist Orange Cranberry Muffins are made with fresh orange juice and plump cranberries that create a delightful balance of sweetness and tartness. The aroma that fills the kitchen while they bake is simply irresistible! They’re perfect for a cozy breakfast or as a snack throughout the day. Plus, they freeze beautifully, so I can always have a tasty treat ready whenever I crave something sweet.

Created by

Tina

Last updated on 2026-02-02T00:54:29.235Z

When I first experimented with these muffins, I wanted a balance between moistness and flavor. I found that adding both orange zest and juice brought a vibrancy that complemented the sweet and slightly tart cranberries perfectly. The secret, I discovered, was to not overmix the batter, which ensures the muffins remain fluffy and tender.

Every time I pull them out of the oven, the delightful citrus aroma makes my mouth water. I love that they can easily be adapted—try adding nuts or chocolate chips if you’re in the mood! These delightful treats have quickly become a staple in my kitchen.

Why You'll Love These Muffins
Bursting with zesty orange flavor and tangy cranberries
The perfect balance of sweetness and tartness
Quick and easy to make, great for any time of the day

Understanding Ingredients

The key to achieving moist and flavorful muffins lies in the balance of wet and dry ingredients. The combination of all-purpose flour with baking powder and baking soda allows these muffins to rise beautifully, while the sugar contributes to their delectable sweetness. Be sure to measure your flour accurately to avoid dense muffins; spoon it into the measuring cup and level it off for best results.

Using fresh orange juice and zest is crucial for maximum flavor in these muffins. The orange juice not only adds moisture but also infuses the batter with a vibrant citrus taste. If fresh oranges aren't available, you can substitute with high-quality orange juice, though fresh zest gives a more aromatic quality that's hard to mimic.

Perfecting the Technique

When mixing the wet and dry ingredients, it's important to combine them gently. Overmixing can lead to tough muffins, as it develops the gluten in the flour. Mix just until the dry ingredients are moistened; the batter should be slightly lumpy when you fold in the cranberries. This will ensure a tender final product with delightful pockets of tartness from the fruit.

For the best texture, consider using room temperature eggs and melted butter. Cold ingredients can cause the batter to seize up, leading to uneven baking. Let your eggs sit out for about 30 minutes before using, and allow the melted butter to cool slightly so it doesn’t cook the eggs when combined.

Ingredients

Gather all your ingredients before starting to make the process smoother.

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, melted
1 cup orange juice
2 large eggs
1 tablespoon orange zest
1 cup fresh or frozen cranberries

Once you have all your ingredients measured out, you're ready to start mixing!

Instructions

Make sure to preheat your oven before starting the mixing process to ensure your muffins bake evenly.

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with cooking spray.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In a separate bowl, mix the melted butter, orange juice, eggs, and orange zest until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.

Fold in Cranberries

Gently fold in the cranberries, ensuring even distribution throughout the batter.

Bake

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Enjoy your freshly baked moist muffins with a cup of coffee or tea!

Pro Tips

For best results, use fresh cranberries and make sure to zest the orange before juicing for maximum flavor.

Storage and Freezing Tips

These Moist Orange Cranberry Muffins can be stored at room temperature in an airtight container for up to 3 days. If you want to keep them longer, placing them in the freezer is a great option. Wrap each muffin tightly in plastic wrap and then in aluminum foil, or store them in a freezer-safe bag to prevent freezer burn. They can be frozen for up to 3 months.

To enjoy a frozen muffin, simply remove it from the freezer and let it thaw at room temperature for about 30 minutes. For a warm, fresh-out-of-the-oven taste, you can also pop it in the microwave for a few seconds, or reheat it in a toaster oven until warmed through. This will help to restore that delightful moist texture.

Flavor Variations

While the orange and cranberry combination is a classic, you can easily customize these muffins to suit your taste. For a touch of spice, consider adding a teaspoon of cinnamon or nutmeg to the dry ingredients. This will create additional warmth that pairs well with the zing of the orange and the tartness of the cranberries.

You can also experiment by swapping out cranberries for other fruits. Fresh blueberries or raspberries can make for a delicious alternative, or you can incorporate nuts like chopped pecans or walnuts for added crunch. Just remember that if you're adding extra ingredients, you might want to reduce the amount of cranberries to maintain the overall balance of flavors and moisture.

Questions About Recipes

→ Can I use frozen cranberries?

Yes, frozen cranberries work well in this recipe. Just add them directly to the batter without thawing.

→ How do I store leftovers?

Store the muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

→ Can I substitute whole wheat flour?

You can substitute half of the all-purpose flour with whole wheat flour for a healthier option.

→ What can I add to the recipe?

You can add nuts, like walnuts or pecans, or even chocolate chips for a delicious variation.