Soft and Fluffy Cranberry Orange Muffins Recipe
These soft, fluffy, and moist cranberry orange muffins pair the sweet/tart flavor of fruit with a hint of warm spice for the perfect festive breakfast or snack.
Servings 6 muffins
Calories 305kcal
Ingredients
- 1 cup all-purpose flour
- 2/3 cup granulated white sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1/3 cup vegetable oil or avocado oil or canola oil
- 1/2 tablespoon pure vanilla extract
- 1/2 tablespoon fresh orange zest plus more to sprinkle on top if desired
- 1/3 cup buttermilk
- 1 cup fresh cranberries divided into 3/4 cup + 1/4 cup
- 2 teaspoons turbinado sugar for topping (optional)
Instructions
- Preheat the oven to 375F. Line 6 muffin wells in a standard-sized muffin tray with paper liners.
- Add the flour, sugar, baking powder, salt, baking soda, and cinnamon to a medium bowl. Add the egg, oil, vanilla, orange zest, and buttermilk, and stir to combine (don’t over-mix, lumps are fine). Fold in 3/4 cup cranberries.
- Divide the batter between the 6 lined muffin wells. Divide the remaining 1/4 cup cranberries on top, lightly pressing them into the muffin batter. Sprinkle the raw sugar on top. If you have more fresh orange zest, feel free to sprinkle a little on top as well.
- Bake until a toothpick inserted in the center comes out clean, about 18 to 20 minutes.
Notes
- Storage: After the muffins have cooled to room temperature, arrange them in a single layer in an airtight container. Store them at room temperature for up to 3 days or in the fridge for up to 1 week.
Nutrition
Serving: 1muffin | Calories: 305kcal | Carbohydrates: 43g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 266mg | Potassium: 152mg | Fiber: 1g | Sugar: 25g | Vitamin A: 74IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg