Go Back

Quick Cranberry Orange Muffins - Bright, Tangy, and Ready Fast

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups (220 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 large egg, room temperature
  • 1/2 cup (120 ml) milk or buttermilk
  • 1/3 cup (80 ml) neutral oil (such as canola or light olive oil) or melted butter
  • 1 teaspoon vanilla extract
  • Zest of 1 large orange (about 1 tablespoon)
  • 1/3 cup (80 ml) fresh orange juice
  • 1 1/2 cups (150–170 g) cranberries, fresh or frozen; if large, roughly chop
  • 1–2 tablespoons coarse sugar for topping (optional)

Method
 

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl or measuring jug, whisk the egg, milk, oil, vanilla, orange zest, and orange juice until smooth.
  4. Make a well in the dry ingredients. Pour the wet ingredients into the center and gently fold with a spatula until just combined. A few streaks of flour are fine.
  5. Add the cranberries and fold in only until distributed. Do not overmix or the muffins will be dense.
  6. Divide the batter evenly among the muffin cups, filling them about 3/4 full. Sprinkle the tops with coarse sugar if using.
  7. Bake for 16–20 minutes, until the tops are golden and a toothpick comes out with a few moist crumbs.
  8. Cool in the pan for 5 minutes, then transfer to a rack to cool completely or serve warm.